Sausage, Peppers, Onions: A Delicious (and Shockingly Easy) Crockpot Meal!
Feed your whole family with this stunningly simple and extremely delicious Italian favorite!
My absolute favorite part about Italian sausage and peppers is how there is literally no wrong way to make them.
Want them with no sauce at all? Pop your meat and veggies on a baking sheet and bake to perfection.
Want your sausages served over pasta? Cut those puppies up!
Want to serve them on rolls? Leave the links whole and go for it! (Just don’t forget the provolone cheese!)
Want them with lots of yummy sauce to dip your sandwich in or to pour over pasta? Then this crockpot recipe is for you!
Italian Sausage and Peppers in the Crockpot
Equipment
- Slow Cooker
Ingredients
- 1 lb. Italian Sausage Mild or Hot.
- 1 Medium Onion Cut in half and sliced into strips.
- 2 Red Bell Peppers You can add yellow or orange peppers too!
- 4 Cloves Fresh Garlic Crushed and diced.
- 1 28 ounce Can Diced Tomatoes Crushed tomatoes can also be used.
- 1 tbsp Italian Seasoning
- Kosher Salt
- Black Pepper
Ingredients for Serving Over Pasta
- 1 lb Farfalle Pasta Or any short pasta (rigatoni, penne, etc.).
- Shredded Mozzarella
- Grated Parmesan
Ingredients for Sandwiches
- 6 Hoagie Rolls Toasted or untoasted.
- 12 Slices Provolone
Instructions
- Slice the sausages into pieces or leave whole. Add to the slow cooker.
- Cut the peppers and onions into strips. Combine with the crushed and diced garlic in the crockpot.
- Add the diced tomatoes and season with the Italian seasoning.
- Cook on low for 6 hours or until the sausages are cooked through and the vegetables are tender.
- Check the seasoning. Salt and pepper to taste.
- Serve over al dente farfalle pasta and top with plenty of shredded mozzarella and parmesan, or serve on hoagie rolls with provolone cheese.
Notes
- If you’re serving the sausage and peppers on rolls, put the cheese onto the bread before you pile on the meat and veggies. It keeps the bread from getting soggy!
- Fresh sliced mushrooms go great in this recipe too!
- I like to throw in a dash of garlic powder when I’m seasoning the dish. It keeps the vampires away and really bumps up the garlic flavors in the sauce.
Suggested Sides
Pair the sausage and peppers with a fresh garden salad for a light and refreshing side!
If you’re serving your sausages over pasta, you can’t go wrong with some homemade or frozen garlic bread to dip into that delicious sauce.
Storing Leftovers
Store the leftovers in an air-tight container for up to a week in the fridge, or place into a tightly sealed plastic bag and freeze for up to 4 months.
Looking for More Recipes to Feed Your Hobbits?
Check out my super simple recipe for Aglio e Olio. It’s quick, easy, and it’s meatless. Perfect for those Friday night dinners during Lent (or any other Friday of the year).
Let Me Know Your Thoughts!
I’d love to hear if you tried my recipe! My recipe-writing skills are a work in progress, and I tend to rely on how I think something tastes rather than follow recipes when I cook, so take these measurements with a grain of salt and adjust accordingly.
If you enjoyed this recipe for sausage and peppers, leave a comment below or let me know your thoughts on my Instagram!
Until next time!