Name: Italian Sausage and Peppers
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: Italian-American
Ingredients: 2 pounds Italian sausages (mild or spicy); 3 large bell peppers (mixed colors), sliced; 1 large yellow onion, sliced; 1 can (28 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; 4 garlic cloves, minced; 1 teaspoon Italian seasoning; 1 tablespoon olive oil (for browning, optional); Salt and pepper to taste; Pinch of red pepper flakes (optional)

Dish Gallery

Italian Sausage and Peppers in the Crockpot blends juicy sausages with colorful bell peppers and onions in a tangy tomato sauce. Slow-cooked to perfection, this hearty dish offers bold, comforting flavors—ideal for a cozy meal, served over pasta or in a hoagie, straight from your slow cooker.

Recipe Tips and Tricks

Sausage Browning: Sear sausages in a skillet first—enhances flavor and texture; skip for a quicker prep.
Pepper Slicing: Slice peppers and onions evenly—cooks consistently and looks great; thicker slices hold shape better.

Sauce Balance: Taste and adjust seasoning—add sugar if tomatoes are too acidic, or red pepper flakes for heat.
Low and Slow: Cook on low for 6-8 hours—keeps sausages juicy and peppers tender; high works but may soften more.
Serving Tip: Toast hoagie rolls if using—adds crunch to balance the softness; serve hot for best flavor.

Why You’ll Love This Recipe

You’re going to absolutely adore this Italian Sausage and Peppers Crockpot Recipe—it’s a hearty, flavor-packed dish that’ll bring all the cozy vibes of an Italian-American kitchen right to your table with almost no effort! Imagine the mouthwatering aroma of juicy Italian sausages simmering all day with sweet bell peppers, tender onions, and a tangy tomato sauce, filling your home with that irresistible scent that promises a meal full of comfort and love. You’ll love how this recipe takes a classic combo and makes it so easy with the slow cooker—just toss everything in and let it transform into a savory masterpiece while you go about your day. It’s perfect for those busy weeknights when you want something substantial yet simple, or a weekend feast when you’re craving a dish that feels like a warm hug from Nonna. The sausages burst with spiced, meaty goodness, the peppers and onions melt into the sauce with their vibrant sweetness, and the whole thing comes together in a way that’s pure magic—whether you spoon it over pasta, pile it into a hoagie roll, or enjoy it on its own. The crockpot does all the work, blending the flavors into something so rich and satisfying you’ll be amazed it was this easy to create such a timeless favorite. This isn’t just a meal—it’s an Italian Sausage and Peppers experience that’ll have you savoring every juicy, saucy bite and reaching for seconds before the pot’s even cool!

Yield: Serves 8

Italian Sausage and Peppers

Juicy sausages with peppers and onions in tomato sauce, slow-cooked.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 pounds Italian sausages (mild or spicy)

3 large bell peppers (mixed colors), sliced
1 large yellow onion, sliced
1 can (28 ounces) diced tomatoes, undrained

2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon Italian seasoning

1 tablespoon olive oil (for browning, optional)
Salt and pepper to taste
Pinch of red pepper flakes (optional)

Instructions

Hey there, let’s get this Italian Sausage and Peppers Crockpot Recipe going—it’s going to be a hearty, saucy delight! First, if you’ve got a few extra minutes, heat a skillet over medium-high with that tablespoon of olive oil and brown the sausages—cook them for about 2-3 minutes per side until they’ve got a nice golden crust. This step’s optional but adds such a rich flavor! Once they’re done, transfer them to your slow cooker—lay them in a single layer if you can.
Now, let’s pile in the goodies! Add the sliced bell peppers—go for a mix of red, yellow, and green for that pretty rainbow vibe—and the sliced onion—they’ll soften and sweeten up as they cook. Pour in the diced tomatoes (juice and all) and stir in the tomato paste—it’ll thicken things up nicely. Toss in the minced garlic, Italian seasoning, and a pinch of red pepper flakes if you like a little kick—give it all a big stir to mix those flavors around the sausages. Add a pinch of salt and pepper, then pop the lid on. Set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most incredible, savory aroma—pure Italian comfort!
When the time’s up, lift the lid—the sausages should be juicy and tender, and the peppers and onions soft and melded into that tangy sauce. Give it a taste—add more salt, pepper, or a sprinkle of sugar if the tomatoes are too tart. If you’re serving in hoagie rolls, toast them lightly first for that perfect crunch!

Serve it up hot—spoon that saucy mix into bowls over pasta, pile it into toasted rolls for a sandwich, or enjoy it as is with a side of crusty bread. You’ve just made an Italian Sausage and Peppers dish that’s bold, juicy, and oh-so-delicious—dig in and enjoy every hearty bite!

Notes

Brown sausages for extra flavor—worth it if you’ve got time!
Slice veggies evenly—keeps them tender and pretty.
Leftovers taste amazing—reheat with a splash of broth for day-two yum!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 433Total Fat 33gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 25gCholesterol 65mgSodium 884mgCarbohydrates 11gFiber 1gSugar 5gProtein 23g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Italian Sausages: Mild or spicy (1.5-2 pounds)—links add robust flavor; choose your heat level.
Bell Peppers: Mixed colors (3 large)—red, yellow, green for sweetness and vibrancy; any combo works.
Onion: Yellow onion (1 large)—sliced for sweet-savory depth; white or red substitutes fine.

Diced Tomatoes: Canned diced tomatoes (28 ounces)—tangy base; crushed for smoother sauce.
Tomato Paste: Thickens and intensifies (2 tablespoons)—deepens tomato flavor; optional but rich.
Garlic: Fresh minced garlic (3-4 cloves)—bold, aromatic punch; adjust to taste.

Italian Seasoning: Blend of oregano, basil, thyme (1 teaspoon)—classic Italian flair; fresh herbs double the amount.
Olive Oil: Extra-virgin (1 tablespoon)—adds richness; used if browning sausages.
Salt and Pepper: To taste—enhances all flavors; adjust at the end.

Red Pepper Flakes: Pinch (optional)—subtle heat; omit for milder taste.

Variations and Substitutions

Sausage Swap: Use turkey or chicken sausage—turkey for lighter flavor, chicken for leaner meat.
Pepper Options: Add poblano or banana peppers—poblano for mild heat, banana for tangy bite.

Tomato Alternatives: Use fresh diced tomatoes or marinara—fresh for brightness, marinara for ready-made flavor.
Spice Variations: Swap Italian seasoning for oregano or fennel—oregano for simplicity, fennel for sausage-like depth.
Veggie Additions: Toss in mushrooms or zucchini—mushrooms with peppers, zucchini for extra heartiness.

Heat Boost: Add more red pepper flakes or fresh chilies—tailor the spice to your liking.
Low-Carb Option: Skip bread or pasta, serve with cauliflower rice—keeps the Italian vibe lighter.
Gluten-Free: Naturally gluten-free—use gluten-free rolls or pasta if serving that way.

Sweet Touch: Stir in a teaspoon of sugar—balances tomato acidity if needed.
Cheese Topping: Add mozzarella or Parmesan—melt on top for extra indulgence.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of broth.

Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.
Make-Ahead: Prep sausages and veggies the night before—store in the fridge and assemble in the crockpot in the morning.