Sausage Peppers Slow Cooked
Transform your dinner routine with the hearty, flavor-packed goodness of Sausage Peppers Slow Cooked—a comforting dish that requires minimal effort but delivers maximum taste. This recipe features tender Italian sausage links (choose mild, sweet, or spicy to match your flavor preference) nestled atop a vibrant medley of red, green, and yellow bell peppers, onions, and garlic. Slow-cooked to perfection in a rich tomato-based sauce seasoned with Italian herbs and a hint of optional red pepper flakes, this dish is bursting with robust, homestyle flavors. Perfect for feeding a crowd or meal-prepping, it pairs beautifully with crusty rolls, al dente pasta, or fluffy rice. With just 15 minutes of prep and a slow cooker doing the rest, this set-it-and-forget-it recipe will quickly become a household favorite. Garnish with fresh basil for a pop of color and freshness, and enjoy a dinner that’s as wholesome as it is irresistible.
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Recipe Information
Ingredients
- 6 pieces Italian sausage links (mild, sweet, or spicy)
- 2 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 2 medium Onion
- 4 cloves Garlic cloves
- 28 ounces Crushed tomatoes
- 3 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.25 teaspoons Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Brown the sausage links on all sides, about 4–5 minutes per side. You do not need to cook them through, just sear them for added flavor. Remove and set aside.
Slice the red, green, and yellow bell peppers into 1/4-inch strips.
Peel and thinly slice the onions.
Mince the garlic cloves.
In a large slow cooker, add the sliced bell peppers and onions as the base layer.
Place the seared sausage links on top of the vegetables.
In a mixing bowl, combine the crushed tomatoes, tomato paste, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir well.
Pour the tomato mixture evenly over the sausages and vegetables in the slow cooker.
Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender and the sausages are fully cooked through (internal temperature should reach 160°F/70°C).
Taste and adjust seasoning as needed.
Serve hot with crusty rolls, over pasta, or rice. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 58.2 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5531 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
