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Slow Cooker Sausage and Peppers

Juicy Italian sausages slow-cooked with colorful bell peppers and onions in rich marinara sauce. A hands-off, high-protein dinner that's ready when you are.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Italian sausage links sweet, mild, or spicy
  • 3 large bell peppers a mix of red, green, and orange, sliced into thick strips
  • 1 large yellow onion sliced into half-moons
  • 3 cloves garlic minced
  • 2 cups marinara sauce approximately 24 oz
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional, for a spicy kick
  • Hoagie rolls, cooked pasta, or cauliflower rice for serving

Equipment

  • 6-quart or larger slow cooker
  • cutting board and knife
  • Optional: Large skillet for browning

Method
 

  1. Place the sliced bell peppers and onions into the bottom of a 6-quart or larger slow cooker, mixing the colors together for visual appeal. The vegetables create a flavorful base that prevents the sausages from sitting directly on the hot bottom.
  2. Sprinkle the minced garlic, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes (if using) directly over the vegetables. This ensures even distribution of seasonings throughout the dish.
  3. Lay the uncooked Italian sausage links on top of the seasoned vegetables, nestling them in slightly. Optional: For extra depth of flavor, sear the sausages in a hot skillet for 2 minutes per side before adding to the slow cooker.
  4. Pour the marinara sauce evenly over the sausages and peppers, making sure everything gets some coverage. The sauce will thin as it heats and vegetables release moisture.
  5. Cover the slow cooker with a tight-fitting lid. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours until sausages reach 160°F internal temperature and peppers are tender.
  6. Carefully remove the sausages to a cutting board. Slice them into 1-inch thick rounds, then stir them back into the sauce and vegetables for easier serving.
  7. Serve hot on toasted hoagie rolls with melted provolone, over pasta, with rice, or over cauliflower rice.

Notes

Storage: Keeps in refrigerator for up to 4 days in airtight container. Flavors improve as they sit. Freezes well for up to 3 months—thaw overnight in refrigerator before reheating. Substitutions: Use turkey or chicken Italian sausage for leaner option. Frozen bell pepper and onion mix works but may release extra liquid—reduce marinara by 1/2 cup. Substitute crushed or diced tomatoes for marinara if needed. Variations: Add sliced mushrooms with vegetables for earthier flavor. Mix sweet and hot sausage for variety. Add 1/2 cup red wine to marinara for richer sauce. For firmer vegetables, add peppers and onions halfway through cooking time. Serving: Top sandwiches with cheese and broil 1-2 minutes to melt. Serves 6 on hoagie rolls, can stretch to 8 servings over pasta or rice with sides. Pro Tips: Slice peppers and onions at least 1/2 inch thick to prevent mushiness. Don't lift lid during cooking—each peek adds 15-20 minutes. Browning sausages first adds flavor but isn't essential. Add extra marinara if serving over pasta or rice.