Crockpot Sausage & Peppers (Dump-and-Go!)
Wildly easy to prepare with crowd-pleasing results, my crockpot sausage and peppers requires no browning and makes a simple weeknight dinner. It’s a party go-to, that’s guaranteed to please!
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
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
- Salt to Taste: 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.
- Optional Serving Suggestions: toasted sausage rolls or hoagie rolls, cooked pasta (any shape), garlic bread, shredded Italian cheese blend, parmesan cheese.
Nutrition
Serving: 1 (of 6) | Calories: 553kcal | Carbohydrates: 8g | Protein: 23g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 115mg | Sodium: 850mg | Potassium: 562mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1864IU | Vitamin C: 82mg | Calcium: 40mg | Iron: 2mg
