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The Easiest, Most Flavorful Sausage and Peppers Ever! – vegetarian recipe
Stav Kogan

The Easiest, Most Flavorful Sausage and Peppers Ever!

This Slow Cooker Sausage and Peppers is the ultimate 'dump-and-go' comfort food. The crockpot transforms simple ingredients into a rich, savory meal with tender sausages and a luscious pepper and onion sauce, perfect for busy weeknights or game day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 serving
Calories: 381
Ingredients Method Nutrition

Ingredients
  

  • 5 to 6 medium cloves garlic, finely chopped
  • 2 large yellow onions, halved and thinly sliced
  • 4 large bell peppers (a mix of green, red, and yellow is great!), halved, seeded, and thinly sliced
  • 1 tablespoon (18 g / 0.63 oz) kosher salt
  • 1 teaspoon (5 ml / 0.2 fl oz) Italian seasoning
  • 1/4 teaspoon (20 ml / 0.7 fl oz) dried oregano
  • 1/2 teaspoon (10 ml / 0.3 fl oz) crushed red pepper flakes, or more to taste
  • 1 28-ounce / 794g (28 oz) can unsalted crushed tomatoes
  • 1/4 cup (60 ml) cold water
  • 1 bay leaf
  • 1.75 to 2 pounds (800 g / 28.2 oz) to 900g (31.7 oz) uncooked Italian sausage links, mild or hot
  • Freshly chopped Italian parsley, for garnish (optional)
  • for Success
  • For a deeper, richer flavor, take a few extra minutes to sear the sausages in a hot skillet with a little olive oil before adding them to the slow cooker. This creates a delicious caramelized crust.
  • This dish is incredibly versatile. Serve it on toasted hoagie rolls with melted provolone cheese, over creamy polenta, with your favorite pasta, or alongside roasted potatoes.
  • For a more robust sauce, you can deglaze the pan you seared the sausage in with 1/4 cup (960 ml) of dry red wine (like Chianti) or chicken broth, scraping up any browned bits, and add that to the slow cooker.
  • This recipe freezes beautifully. Allow the cooked sausage and peppers to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Method
 

  1. Directions1.
  2. Combine the vegetables and seasonings in the basin of a 6-quart or larger slow cooker.
  3. Add the chopped garlic, sliced onions, sliced bell peppers, kosher salt, Italian seasoning, dried oregano, and crushed red pepper flakes.
  4. Pour the crushed tomatoes and water over the vegetables and stir everything together until the vegetables are well-coated and the liquid is evenly distributed.
  5. Nestle the uncooked sausage links down into the pepper and onion mixture, ensuring they are mostly submerged.
  6. Place the bay leaf on top.
  7. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the sausages are fully cooked and the vegetables are tender.
  8. Discard the bay leaf before serving.
  9. Serve hot on crusty rolls or over your favorite pasta.
  10. Garnish with fresh parsley if desired and enjoy!

Nutrition

Calories: 381kcalCarbohydrates: 12gProtein: 33gFat: 23g

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