Slow Cooker Sausage and Peppers: The Easiest Weeknight Dinner You’ll Ever Make
If there’s one meal that screams simple, satisfying comfort, it’s Italian Sausage and Peppers. And while cooking it on the stovetop is classic, turning it over to the slow cooker is the ultimate secret weapon for a stress-free weeknight.
This Slow Cooker Sausage and Peppers recipe delivers incredible flavor with minimal effort. The low-and-slow cooking process allows the sweet bell peppers, onions, and spicy sausage to meld into a rich, savory symphony, all swimming in a luscious marinara sauce. The result? Tender, juicy sausage and melt-in-your-mouth peppers that are perfect for stuffing into a crusty roll, serving over pasta, or enjoying straight from the bowl.
Why I Love This Recipe
As a professional food writer, I’ve made countless dinners, but nothing beats the simplicity and payoff of this slow cooker meal. Here’s why I keep coming back to it:
- Maximum Flavor, Minimum Effort: After a quick sear on the sausages (which is optional but highly recommended for depth of flavor), you simply toss everything into the crockpot. The slow cooker does the heavy lifting, infusing every bite with Italian seasoning and garlicky goodness.
- Feeds a Crowd Effortlessly: This is my go-to recipe when entertaining because it doubles easily and stays warm for hours. It’s perfect for game days, potlucks, or busy family dinners. For another crowd-pleaser, check out my recipe for These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
- Incredibly Versatile: Whether you’re serving it as a main course with a side salad or stuffing it into sub rolls for classic sausage and pepper heroes, this dish adapts to your craving.
Ingredients
| Ingredient | Quantity | Notes |
| Olive Oil | 1 tablespoon | For browning the sausages. |
| Sausages | 1.5 lbs (about 6 links) | Mild or hot Italian pork sausage links. |
| Bell Peppers | 3 large | One each of red, orange, and yellow. Slice into strips. |
| Onion | 1 large | White or yellow onion, sliced into half moons. |
| Garlic | 4 cloves | Minced fresh garlic cloves are best. |
| Italian Seasoning | 2 teaspoons | A blend of dried oregano, basil, marjoram, thyme, and rosemary. |
| Sea Salt & Black Pepper | To taste | Start with 1/2 tsp of each. |
| Marinara Sauce | 24-28 oz jar | Use a high-quality store-bought sauce or Classic Spaghetti Recipe with Homemade Sauce. |
Export to Sheets
Swaps and Notes
- Sausage: If you prefer chicken or turkey, feel free to swap the pork sausage. You can also use pre-cooked smoked sausage, like in this This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- Spice Level: Use hot Italian sausage or add a pinch of red pepper flakes to the marinara sauce for a fiery kick.
- Vegetables: You can easily add other veggies like sliced mushrooms, zucchini, or a handful of baby spinach during the last 30 minutes of cooking.
- Sauce: Diced tomatoes can be used in a pinch, but a smooth marinara creates a better sauce base for this dish. For a completely different but equally comforting sausage stew, try This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
Slow Cooker Sausage and Peppers Recipe
Prep Time: 15 minutes
Cook Time: 4–5 hours (Low) or 2–3 hours (High)
Servings: 6
Instructions
- Brown the Sausages: Heat the olive oil in a large skillet over medium-high heat. Place the sausage links in the hot pan and brown on all sides (about 2–3 minutes per side). They don’t need to be cooked through, just nicely colored. Remove the sausages and set aside.
- Assemble the Vegetables: In the basin of your slow cooker, combine the sliced bell peppers, onions, minced garlic, Italian seasoning, salt, and pepper. Toss everything together until the vegetables are lightly coated in the seasoning.
- Add the Sauce: Pour the marinara sauce evenly over the top of the seasoned vegetables. Stir everything gently to mix.
- Nestle in the Sausages: Place the browned sausage links on top of the vegetable and sauce mixture.
- Cook: Cover the slow cooker and cook on Low for 4–5 hours or on High for 2–3 hours. The sausages are done when they are cooked through and the vegetables are tender.
- Serve: You can serve the links whole, or for sandwiches, slice the sausages into 1-inch pieces before serving.
Tips for Success
- Don’t Skip the Sear: Browning the sausages before they go into the slow cooker adds a fantastic layer of caramelization and flavor that the slow cooker simply can’t replicate. It’s a quick step that makes a huge difference.
- Keep the Veggies on the Bottom: Layering the vegetables beneath the sausages helps them steam and become ultra-tender as they cook in the sauce.
- Use Colorful Peppers: The mix of red, yellow, and orange bell peppers doesn’t just look great; the different colors provide a subtly varied sweetness and texture.
Serving Suggestions and Pairings
This recipe is incredibly versatile and can be served in a number of delicious ways:
- Classic Hero/Sub: Slice open a crusty Italian roll, fill it with the sausage and pepper mixture, and top with a little melted provolone or mozzarella cheese.
- Over Pasta: Serve the mixture over a bed of spaghetti or penne pasta, essentially creating a hearty ragu.
- Low-Carb: Serve it over mashed cauliflower, zucchini noodles (zoodles), or polenta.
- Side Dish Suggestions: Pair it with a light, crisp Caesar Salad or some crusty Garlic Bread. For an amazing appetizer pairing, consider serving Easy Cheesy Chicken Sliders with Marinara Garlic Butter alongside it.
Nutritional Information (Approximate, per serving)
- Calories: 350-400
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 15-20g
- Fiber: 4-5g
Note: This is an estimated nutritional breakdown based on using standard Italian pork sausage and a medium-sugar marinara sauce. It does not include serving suggestions like bread or pasta.
Storage and Leftover Tips
- Storage: Once cooled, the leftover sausage and peppers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: This recipe freezes beautifully. Transfer the mixture to a freezer-safe container or large zip-top bag, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, in the microwave, or back in the slow cooker on the “Keep Warm” setting.
More Recipes You Will Love
If you enjoy the satisfying, slow-cooked flavors of this recipe, you’ll definitely want to try these other favorite dishes:
- Classic Spaghetti Recipe with Homemade Sauce
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
Final Thoughts
This Slow Cooker Sausage and Peppers recipe isn’t just dinner; it’s a time-saver, a crowd-pleaser, and a big bowl of comfort that makes even the busiest week feel manageable. The rich, herby sauce and tender, colorful vegetables are proof that the simplest meals are often the best.
Give it a try this week! And when you do, drop a comment below and let me know if you served it on a hero roll or over a big plate of pasta. I always love hearing about your favorite way to enjoy my recipes!
Happy Cooking, Jason Griffith
Leave a Reply