Slow Cooker Sausage & Peppers
Hearty and loaded with fresh ingredients like bell peppers, onion, and garlic, this easy Slow Cooker Sausage & Peppers recipe is perfect over pasta or place in buns for easy sausage & pepper sub sandwiches!
Equipment
- 5 or 6-quart slow cooker
Ingredients
- 1 pound Italian sausage links sweet or hot
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow onion sliced
- 3 garlic cloves minced
- 24 ounces marinara sauce homemade or store-bought
- 6 fresh basil leaves sliced thinly
- 1/4 teaspoon crushed red pepper flakes (if you like spicy)
- Rolls for sandwiches or cooked pasta
- Parmesan cheese garnish
Instructions
- Brown sausages on both sides in a skillet, then transfer them to a slow cooker. We don't need to cook the sausages through, just searing the exterior for color.
- Top the sausages with the sliced bell peppers, onion, garlic, marinara sauce, and fresh basil leaves. Cook on high for 3-4 hours or low for 5-6.
- FOR PASTA: remove the sausages from the slow cooker and slice them on a diagonal, then return them to the slow cooker. Serve the sausage & peppers over your favorite pasta and garnish with parmesan cheese.
- FOR SUBS: either leave rolls soft, or toast them, personal preference. Place whole sausages in the roll and top with onions and peppers. If desired, place provolone or mozzarella cheese on top and broil until cheese melts. Enjoy!
Video
Notes
- Browning sausages is optional, but they look more appetizing with some color on them, and searing them enhances their flavor.
- Store leftovers in an air-tight container in the fridge for up to 4 days. Can be frozen, but the peppers may fall apart when reheated.
Tried this recipe?Let us know how it was!