Crock Pot Sausage and Peppers

Wildly easy to prepare with crowd-pleasing results, Crock Pot Sausage and Peppers requires no browning and makes a simple weeknight dinner. It’s a party go-to, that’s guaranteed to please!

Course Main Course

Cuisine Italian

Diet Gluten Free

Keyword Crockpot, sausage and peppers, Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 553

Author Robyn Conley Downs

Equipment

Ingredients

2 pounds sweet Italian sausage
3 medium bell peppers thinly sliced (red, orange, yellow, green, or a mix)
2 medium yellow onions thinly sliced
1 (25 ounce) jar marinara sauce

Optional serving suggestions:

6 sausage rolls or hoagie rolls, 1 pound cooked pasta (any shape), garlic bread, shredded Italian cheese blend, parmesan cheese, cooked spaghetti squash, or cauliflower rice

Instructions

Add the sausage, bell peppers, onion, marinara, and salt to a 6-quart slow cooker.
Stir to combine, then cover. Cook on high for 4-5 hours or low for 7-8 hours. Do not uncover during this time.
Carefully remove the sausage and slice into 1-inch pieces. Add back to the slow cooker and stir. Taste, and adjust seasoning if desired.
Serve warm on rolls, over pasta, with bread, cooked spaghetti squash, or cauliflower rice.

Notes

Because of the salt in the marinara and sausages, this recipe does not call for additional salt. However, because sausage and marinara brands differ in sodium, I suggest tasting the sauce at the end and adding salt if desired. For a low sodium option, use low sodium marinara.

Nutrition information calculated recipe only, not including optional serving suggestion ingredients.

For more ingredients & substitutions, see blog post above.

Nutrition