Description
A hearty and comforting Crockpot Sausage and Peppers recipe featuring Italian sausages simmered in a flavorful crushed tomato sauce with garlic, bell peppers, onion, and Italian herbs. Perfect for an easy meal served on sub rolls or over pasta.
Ingredients
Scale
Sauce and Seasoning
- 1 can (28 ounces) crushed tomato (‘kitchen ready’)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- Pinch coarse black pepper
Meat and Vegetables
- 2 pounds Italian sausages, hot or mild or sweet (about 10 sausages)
- 1 green bell pepper, deseeded and sliced
- 1 yellow bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 1 large sweet onion, sliced
Garnish and Serving
- ¼ cup sliced basil leaves
- ¼ cup shredded parmesan cheese
- Sub rolls or cooked pasta for serving
Instructions
- Prepare the ingredients: Start by slicing the bell peppers and sweet onion, and mincing the garlic cloves to ensure everything is ready for the crockpot.
- Combine in the crockpot: Add the crushed tomatoes, minced garlic, dried oregano, salt, black pepper, Italian sausages, sliced green, yellow, and red bell peppers, and sliced onion into the crockpot. Gently mix all the ingredients to combine well without breaking up the sausages.
- Slow cook the sausages and vegetables: Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the sausages are fully cooked and the vegetables are tender.
- Serve and garnish: Serve the sausage and peppers mixture on sub rolls or over cooked pasta. Top with fresh basil leaves and shredded parmesan cheese for added flavor and freshness.
Notes
- Choose hot, mild, or sweet Italian sausages depending on your heat preference.
- Cooking time may vary slightly depending on your crockpot’s size and heat settings.
- For a lower fat option, use turkey Italian sausages or chicken sausages.
- Make sure to slice vegetables evenly for consistent cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
