This slow cooker sausage and peppers recipe is a set-it-and-forget-it dish that brings big Italian flavor with just minutes of prep. Just toss everything into the slow cooker and let it do the work.
- Flavor: Italian sausage simmers in rich marinara with sweet peppers and onions, creating a bold, cozy, garlicky tomato flavor in every bite.
- Why Make It: The first time I made this, it instantly became a busy weeknight standby. The prep is quick, and coming home to a finished meal can’t be beat!
- Recommended Tools: A 6-quart slow cooker, plus a large skillet if you’d like to brown the sausages first.
- Serving Suggestions: Serve it on hoagie rolls, over pasta, rice, cauliflower rice, or creamy polenta.
Pepper Picks and Swaps
- Bell Peppers: Choose bell peppers of all colors for sweetness and slice them thick so they hold up in the slow cooker. Frozen works, but it will be softer.
- Sausage: This recipe works well with hot or mild sausages, so choose what works best for you. Chicken or turkey sausages work well, too!
- Seasoning: Add red pepper flakes for heat, make your own Italian seasoning, or replace it with oregano and basil.
- Marinara: Use a high-quality store-bought marinara or make a homemade marinara.
- Variations: Add mushrooms for extra savory flavor, stir in spinach at the end and cook until wilted, or top with provolone or mozzarella for a melty finish.
Easy Slow Cooker Sausage and Peppers
- Slice the bell peppers and onion and add them to the slow cooker.
- Add the Italian seasoning, garlic, and marinara sauce.
- Top with sausages and cook (full recipe below).
Make Ahead and Freezer Wins
Keep leftovers in an airtight container in the refrigerator for up to 4 days or up to 3 months in the freezer. Thaw in the fridge overnight. Reheat on the stovetop over medium-low heat or in the microwave in short bursts. If needed, add a spoonful of marinara to loosen it up.
Leftovers are great tossed with pasta, piled onto toasted rolls with provolone, or spooned over polenta.
Italian Inspired Cozy Dinners
Did you enjoy this Slow Cooker Sausage and Peppers Recipe? Leave a comment and rating below.
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Slice the bell peppers and onions and add them to the bottom of a 6-quart slow cooker.
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Add the oil, garlic, Italian seasoning, and salt. Toss well to combine.
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Pour the marinara sauce overtop.
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Optional: If desired, brown the sausages in a skillet over medium heat for 2 minutes on each side.
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Place the sausages on top of the vegetables. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the sausages are cooked through and the vegetables are tender.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.
Calories: 587 | Carbohydrates: 21g | Protein: 23g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 102mg | Sodium: 1943mg | Potassium: 1164mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4472IU | Vitamin C: 170mg | Calcium: 76mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Slow Cooker
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