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–+ servings

Easy Crockpot Sausage And Peppers

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Big Italian-inspired flavor with barely any prep. Simply layer Italian sausage links, three colors of bell peppers, onion, garlic, and marinara sauce in your slow cooker, then walk away. Hours later you have a cozy, colorful meal that tastes like it simmered on the stove all afternoon.
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Prep Time 1 minute
Cook Time 3 hours
Total Time 3 hours 1 minute
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Italian sausage links
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 large onion thinly sliced
  • 2 garlic cloves finely chopped
  • salt as needed
  • black pepper as needed
  • 1 tsp Italian herb blend
  • 1/4 tsp crushed red pepper flakes optional
  • 2 cups marinara sauce
  • 1 tbsp fresh parsley chopped

Equipment

  • Slow cooker or crockpot
  • Cutting board
  • Sharp knife
  • Instant-read thermometer

Method
 

  1. Add the Italian sausage links to the slow cooker along with the sliced green, red, and yellow bell peppers, the sliced onion, and the chopped garlic. Season with salt and black pepper, then sprinkle in the Italian herb blend and the crushed red pepper flakes if you'd like some heat. Pour the marinara sauce over the top and stir until everything is evenly combined.
  2. Place the lid on the slow cooker and cook on High for 3–4 hours or on Low for 6–8 hours, until the sausages are fully cooked through and the vegetables are tender. Cooking on Low allows the flavors to develop more fully throughout the day.
  3. Lift the sausages out of the slow cooker and transfer them to a cutting board. Slice each sausage into thick rounds, then return the pieces to the slow cooker. Gently stir to coat the sliced sausage in the sauce.
  4. Spoon the sausage and pepper mixture into a serving dish and scatter the chopped fresh parsley over the top. For an extra pop of brightness, add a squeeze of lemon juice just before bringing it to the table.

Notes

Cook the sausages whole and only slice them at the end — this keeps them juicy and prevents them from splitting and drying out during the long simmer. If your slow cooker produces a lot of condensation, prop the lid open slightly with a wooden spoon during the last hour to help the sauce thicken. Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight and reheat beautifully with a splash of extra marinara if the sauce has thickened. This dish is not ideal for freezing as the peppers tend to turn watery after thawing, but if needed it can be frozen for up to 2 months. Serve stuffed into crusty hoagie rolls, spooned over creamy polenta or mashed potatoes, or alongside a simple green salad and crusty bread.

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