Sausage Peppers Crock Pot (Printer-Friendly)
Tender sausage and bell peppers slow-cooked with herbs and marinara for a flavorful, easy meal.
# What You’ll Need:
→ Meat
01 -
1 lb Italian sweet sausages
→ Vegetables
02 -
1 large green bell pepper, sliced
03 -
1 large red bell pepper, sliced
04 -
1 large yellow onion, sliced
→ Sauces and Seasonings
05 -
2 cups marinara sauce
06 -
2 tablespoons salted butter
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon tomato paste
# Steps to Follow:
01 -
Slice the green bell pepper, red bell pepper, and onion into strips. Place all sliced vegetables into a 4 to 6-quart slow cooker.
02 -
Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the vegetables. Pour marinara sauce on top and stir to combine evenly.
03 -
Cover the slow cooker and cook on low heat for 2 hours, stirring occasionally to ensure even cooking.
04 -
In a skillet over medium heat, melt butter and brown Italian sausages on all sides until cooked through, about 8-10 minutes. This step is optional but recommended for enhanced flavor.
05 -
Transfer browned sausages to the slow cooker on top of the cooked vegetables. Cover and cook on low for an additional 4 hours, stirring every hour gently to avoid breaking the sausages.
06 -
Remove sausages if slicing is desired, then return sliced sausages to the slow cooker. Serve warm alone, on hot dog buns, or over pasta or rice.
# Helpful Hints:
01 -
Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
02 -
For more sauce, warm additional marinara sauce to serve alongside.