Seriously and no joke and this is the best Crockpot Sausage and Peppers recipe. It is the one my mom and before that my grandma has made for years. It is a classic recipe with simple and delicious ingredients. Juicy Italian sausage is cooked with tender bell peppers and onions and a rich tomato sauce.
Perfect for toasted rolls or rice with a crisp salad on the side! A classic Crockpot Sausage and Peppers recipe is one of my go-to easy dinners. Not only does it make for a super delicious meal but it is packed with protein and keeps everyone satisfied for hours. Also there are no complicated methods or ingredients needed.
And meal prep is a cinch. I often start a batch in the morning to enjoy for dinner and then save the leftovers for lunch on Monday and Tuesday. If you love colorful vegetable dinners then try our Patty Pan Squash Rice Bowl for another simple meal. With just a few basic ingredients probably already in the fridge and pantry you can cook the sausage and peppers and then pile them into toasted rolls or spoon them over rice or even serve them with roasted vegetables for a filling and lower carb dish!
Ingredients
Here is what I use for this recipe and you can adjust nuts or spices based on preference:
- Italian sausage links: Provides the savory protein and releases flavorful juices that season the peppers and tomato sauce.
- Red bell pepper: Adds natural sweetness and bright color while softening into tender strips during slow cooking.
- Yellow bell pepper: Adds a mild fruity flavor and a second layer of color to the finished dish.
- Green bell pepper: Adds a slightly earthy flavor that balances the sweetness of the red and yellow peppers.
- Yellow onion: Melts into the sauce as it cooks and gives the dish a sweet and savory foundation.
- Crushed tomatoes: Creates the rich cooking sauce and absorbs the juices released by the sausage and vegetables.
- Italian seasoning: Adds a balanced blend of dried herbs that complements the sausage and tomato sauce.
- Garlic powder: Adds mellow garlic flavor throughout the sauce without creating visible raw garlic pieces.
- Salt: Strengthens the natural flavors of the vegetables and tomato sauce without overpowering the sausage.
- Black pepper: Adds gentle warmth and a subtle peppery finish to the slow cooked sauce.
- Olive oil: Helps the sausage develop a lightly browned exterior before it enters the slow cooker.
- Fresh parsley: Adds a fresh green finish and a light herbal contrast to the rich cooked dish.
Tools You’ll Need
- Six quart slow cooker: Cooks the sausage and vegetables gently while allowing the tomato sauce to thicken and combine their flavors.
- Cast iron skillet: Creates the browned exterior on the sausage links before they finish cooking in the slow cooker.
- Cutting board: Provides a stable area for slicing the peppers and onion into irregular strips.
- Chef knife: Cuts the vegetables into pieces that remain visible and tender after slow cooking.
- Small mixing bowl: Combines the crushed tomatoes with the dried seasonings before the sauce is poured over the food.
- Measuring spoons: Measures the oil and seasonings accurately so the tomato sauce stays balanced.
Instructions
Step 1: Slice the peppers and onion
Cut the red and yellow and green bell peppers into irregular strips and slice the onion into uneven curved pieces. Keep the vegetables naturally varied in width so they soften at slightly different rates. The vegetables should now look visibly transformed from whole produce into loose piles of colorful strips. Let some pieces overlap while leaving natural gaps between the different colors.
Tip: Keep the pepper strips fairly thick so they stay visible and tender instead of disappearing into the sauce during slow cooking.
Step 2: Brown the sausage links
Cook the four sausage links with the olive oil until irregular golden brown patches form across several sides. Turn and shift the links so the raw pink surface changes into a lightly seared exterior. The sausages do not need to cook through at this stage. Their visible transformation should be a firmer surface with uneven browning and small darker spots where the meat touched the hot surface.
Tip: Brown only the outside of the sausage because the centers will finish cooking gently with the peppers and sauce.
Step 3: Layer the sausage with peppers and onion
Scatter the sliced onion and all three colors of bell pepper across the slow cooker insert. Place the four browned sausage links over the vegetables with each link pointing in a slightly different direction. The food now changes from separate prepared components into one layered mixture. Leave parts of the peppers visible around and between the sausage links instead of arranging everything in neat rows.
Tip: Place the vegetables under and around the sausage so they absorb the savory juices while keeping their color visible.
Step 4: Pour the seasoned tomato sauce
Combine the crushed tomatoes with the Italian seasoning and garlic powder and salt and black pepper. Pour the seasoned tomatoes unevenly over the sausage and vegetables so some pepper strips remain visible. The layered ingredients should now be partially coated with red sauce. The sauce will settle into the gaps while streaks of browned sausage and bright vegetables continue to show through.
Tip: Pour the sauce in several uneven areas instead of one heavy layer so the sausage and colorful vegetables remain visible.
Step 5: Slow cook until tender and saucy
Cook until the sausage centers are fully done and the peppers and onions become soft with curled edges. Stir and shift the mixture once near the end so the thickened tomato sauce coats the vegetables more evenly. The finished mixture should show clear color and texture changes. The peppers will appear darker and softer while the onions become translucent and the sausage develops deeper uneven browning beneath the glossy sauce.
Tip: Check the peppers near the end and stop cooking once they are tender while still holding recognizable strips and color.
Step 6: Plate one sausage with peppers and sauce
Transfer one fully cooked sausage link to a white plate and spoon one quarter of the softened peppers and onions beside and partly over it. Add enough thick tomato sauce to connect the sausage and vegetables without covering every browned area. Finish with an uneven scattering of chopped parsley. The single portion should look homemade with irregular pepper strips and non-uniform sauce coverage and visible browning across the sausage.
Tip: Spoon a little sauce beneath the sausage and more over the peppers so the plate looks rich without hiding the browned surface.
Pro Tips
- Choose sturdy Italian sausage links because thin links may split easily and lose more moisture during the long cooking time.
- Cut the peppers into thicker uneven strips so they soften while keeping visible color and texture in the finished dish.
- Brown the sausage before slow cooking to add deeper flavor and attractive irregular color to the final serving.
- Store the rolls separately from the sausage mixture so the bread stays firm and does not absorb sauce before serving.
Storage Instructions
Allow the sausage and pepper mixture to cool before placing it in an airtight container. Refrigerate the sauce and vegetables together so the sausage stays moist and flavorful. Store the cooked dish in the refrigerator for up to four days. Keep sandwich rolls or other bread in a separate container so they do not become soggy from the tomato sauce.
Reheat individual portions until the sausage is hot through and the sauce begins to gently bubble. Add a small spoonful of water if the refrigerated sauce has become too thick. For longer storage freeze the cooled sausage and pepper mixture in portion sized containers for up to two months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes. Use fully seasoned chicken sausage and check it early because leaner links may finish cooking faster.
Cook the dish on low for about five to six hours until the sausage is done and the peppers are tender.
Yes. Slice the vegetables and mix the sauce one day ahead and keep each component refrigerated separately.
Serve the mixture in toasted rolls or over rice or pasta or alongside roasted potatoes and a crisp salad.
See You in the Kitchen
These Crockpot Sausage and Peppers are a great way to satisfy your Italian comfort food cravings without picking up the phone to call for takeout.
I typically prepare toasted rolls at the same time I finish my sausage and peppers and that way all of my dinner components will be ready at the same time.
Even my kids love this one and I often serve Sweet Potato Gnocchi or Maple Roasted Butternut Squash with Cranberries alongside it!
Print
Crockpot Sausage and Peppers
- Total Time: 5 hours 15 minutes
- Yield: 4 servings
Description
Crockpot Sausage and Peppers is an easy and quick dinner built for simple cooking and big family flavor. Juicy Italian sausage slowly cooks with sweet bell peppers and onions in a rich tomato sauce until tender. It is one of the best healthy ideas for a busy weeknight dinner and it also works for meal prep or a casual potluck or holiday party. Serve it in toasted rolls or over rice for a comforting meal that needs little hands on work. It also offers easy cleanup.
Ingredients
- 4 links or about 1 pound Italian sausage links
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 1 can or 14 ounces Crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 quarter teaspoon Salt
- 1 quarter teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons chopped Fresh parsley
Instructions
- Cut the red and yellow and green bell peppers into irregular strips and slice the onion into uneven curved pieces. Keep the vegetables naturally varied in width so they soften at slightly different rates. The vegetables should now look visibly transformed from whole produce into loose piles of colorful strips. Let some pieces overlap while leaving natural gaps between the different colors.
- Cook the four sausage links with the olive oil until irregular golden brown patches form across several sides. Turn and shift the links so the raw pink surface changes into a lightly seared exterior. The sausages do not need to cook through at this stage. Their visible transformation should be a firmer surface with uneven browning and small darker spots where the meat touched the hot surface.
- Scatter the sliced onion and all three colors of bell pepper across the slow cooker insert. Place the four browned sausage links over the vegetables with each link pointing in a slightly different direction. The food now changes from separate prepared components into one layered mixture. Leave parts of the peppers visible around and between the sausage links instead of arranging everything in neat rows.
- Combine the crushed tomatoes with the Italian seasoning and garlic powder and salt and black pepper. Pour the seasoned tomatoes unevenly over the sausage and vegetables so some pepper strips remain visible. The layered ingredients should now be partially coated with red sauce. The sauce will settle into the gaps while streaks of browned sausage and bright vegetables continue to show through.
- Cook until the sausage centers are fully done and the peppers and onions become soft with curled edges. Stir and shift the mixture once near the end so the thickened tomato sauce coats the vegetables more evenly. The finished mixture should show clear color and texture changes. The peppers will appear darker and softer while the onions become translucent and the sausage develops deeper uneven browning beneath the glossy sauce.
- Transfer one fully cooked sausage link to a white plate and spoon one quarter of the softened peppers and onions beside and partly over it. Add enough thick tomato sauce to connect the sausage and vegetables without covering every browned area. Finish with an uneven scattering of chopped parsley. The single portion should look homemade with irregular pepper strips and non-uniform sauce coverage and visible browning across the sausage.
Notes
Pro Tips:
- Choose sturdy Italian sausage links because thin links may split easily and lose more moisture during the long cooking time.
- Cut the peppers into thicker uneven strips so they soften while keeping visible color and texture in the finished dish.
- Brown the sausage before slow cooking to add deeper flavor and attractive irregular color to the final serving.
- Store the rolls separately from the sausage mixture so the bread stays firm and does not absorb sauce before serving.
Storage: Allow the sausage and pepper mixture to cool before placing it in an airtight container. Refrigerate the sauce and vegetables together so the sausage stays moist and flavorful. Store the cooked dish in the refrigerator for up to four days. Keep sandwich rolls or other bread in a separate container so they do not become soggy from the tomato sauce. Reheat individual portions until the sausage is hot through and the sauce begins to gently bubble. Add a small spoonful of water if the refrigerated sauce has become too thick. For longer storage freeze the cooled sausage and pepper mixture in portion sized containers for up to two months. Thaw it overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Cuisine: Italian American
