Italian Sausage and Peppers in the Crockpot
The perfect weeknight meal for busy families who still want to enjoy a delicious and warm homecooked meal. Serve these flavorful sausages and veggies over pasta or pile them onto rolls for a filling dinner that's sure to please even the pickiest eaters!
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.