Need a simple, flavorful meal for busy nights? This slow cooker sausage and peppers recipe is the perfect solution. It features juicy Italian sausage, sweet bell peppers, and a rich marinara sauce—all cooked low and slow for maximum flavor with minimal effort. Just toss everything in the slow cooker, let it work its magic, and enjoy a hearty, delicious meal.
This dish is great for game days, family dinners, or casual gatherings. The sausages turn out tender, while the peppers absorb all the seasonings. Serve it in a hoagie roll, over pasta, or on its own—it’s always a crowd-pleaser.
Ingredients
- Italian sausage links – I like mild sausage but you could use hot, or even a combination of both.
- Yellow onion – You can use yellow, brown, white or even sweet onion.
- Garlic – Please use real garlic; it has so much more flavor than jarlic.
- Red peppers – You can really use any color of pepper, just remove the stem and seeds.
- Yellow peppers
- Green pepper
- Italian seasoning
- Marinara sauce – Or your favorite tomato sauce.
How To Make Slow Cooker Sausage & Peppers
- Pour the marinara sauce into the slow cooker insert and set it to high. Cover and let it warm up while prepping the other ingredients.
- Heat a large skillet over medium-high heat and sear the sausage links until golden brown on the outside, turning occasionally. No need to cook them through. If the sausages are lean, add a little oil to prevent sticking. Transfer them to the slow cooker, placing them on top of the sauce.
- Cook the sliced onions over medium heat until soft, about 8 minutes. Add minced garlic and stir for another minute until fragrant. Transfer the mixture to the slow cooker, spreading it over the sausages.
- Evenly distribute the sliced bell peppers over the onion layer. Sprinkle with Italian seasoning.
- Cover and cook on high for 3 hours or low for 5 hours, until the sausages reach an internal temperature of 165°F.
- Serve in toasted buns with cheese, over pasta, or with creamy polenta for a comforting meal.
Step-By-Step Process
Chef Jenn’s Tips
- Want more spice? Use hot Italian sausage instead of mild.
- Searing the sausage adds flavor but can be skipped if short on time.
- For a thicker sauce, remove the lid in the last 30 minutes of cooking to let some liquid evaporate.
- The flavors deepen overnight, making leftovers even tastier!
Recommended
Make It A Meal
Pair with a crisp Caesar salad for a refreshing contrast to the rich flavors of the sausage and peppers. The creamy dressing and crunchy croutons make it a well-balanced meal.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Sausage & Peppers
Ingredients
- 2 pounds Italian sausage links
- 1 yellow onion
- 2 cloves garlic minced
- 2 red peppers seeded and sliced about ¼-inch thick
- 2 yellow peppers seeded and sliced about ¼-inch thick
- 1 green pepper seeded and sliced about ¼-inch thick
- 1 tablespoon Italian seasoning
- 24 ounces marinara sauce
Instructions
- Pour the marinara sauce into the slow cooker insert and set it to high. Cover and let it warm up while prepping the other ingredients.
- Heat a large skillet over medium-high heat and sear the sausage links until golden brown on the outside, turning occasionally. No need to cook them through. If the sausages are lean, add a little oil to prevent sticking. Transfer them to the slow cooker, placing them on top of the sauce.
- Cook the sliced onions over medium heat until soft, about 8 minutes. Add minced garlic and stir for another minute until fragrant. Transfer the mixture to the slow cooker, spreading it over the sausages.
- Evenly distribute the sliced bell peppers over the onion layer. Sprinkle with Italian seasoning.
- Cover and cook on high for 3 hours or low for 5 hours, until the sausages reach an internal temperature of 165°F.
- Serve in toasted buns with cheese, over pasta, or with creamy polenta for a comforting meal.
Notes
Chef Jenn’s Tips
- Want more spice? Use hot Italian sausage instead of mild.
- Searing the sausage adds flavor but can be skipped if short on time.
- For a thicker sauce, remove the lid in the last 30 minutes of cooking to let some liquid evaporate.
- The flavors deepen overnight, making leftovers even tastier!