Description

Ever wondered how to whip up a hearty Italian meal that tastes like it’s been simmering all day in a cozy trattoria? That’s the magic of Slow Cooker Italian Sausage and Peppers! This dish combines juicy Italian sausages with sweet bell peppers, onions, and a rich tomato sauce, all infused with classic Italian herbs. The best part? Your slow cooker does all the heavy lifting, leaving you with a flavorful, fuss-free meal

Ingredients

Italian Sausage (1.5 lbs, mild or spicy): Juicy sausages are the star, bringing bold, savory flavor.
- Substitution: Turkey or chicken sausage for a leaner option, or plant-based sausage for vegetarian.
Bell Peppers (2, any color, sliced): Add sweetness and vibrant color (red, yellow, or green work).
- Substitution: Poblano peppers for a slight kick or extra bell peppers for variety.
Onion (1, sliced): Brings savory depth and a bit of crunch.
- Substitution: Red onion or shallots for a milder, sweeter flavor.
Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Diced Tomatoes (1 can, 14 oz, undrained): Creates a rich, tangy sauce base.
- Substitution: Fresh diced tomatoes (about 1½ cups) or crushed tomatoes for a smoother sauce.
Dried Oregano (1 tsp): Adds earthy, Mediterranean flavor.
- Substitution: Fresh oregano (1 tbsp) or Italian seasoning.
Dried Basil (1 tsp): Brings a sweet, herbaceous note.
- Substitution: Fresh basil (2 tbsp, added after cooking) or dried thyme.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Parsley (for garnish): Adds a pop of color and fresh flavor.
- Substitution: Fresh basil, chives, or a sprinkle of dried parsley.
For Serving: Crusty rolls (like hoagie or ciabatta) or cooked pasta (spaghetti or penne) to soak up the sauce.
- Substitution: Polenta, mashed potatoes, or zucchini noodles for low-carb.

Why They’re Important: The sausage is the hearty base, peppers and onions add freshness and crunch, tomatoes create the savory sauce, and herbs bring that classic Italian vibe. The parsley garnish brightens it all up for a perfect finish.

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Instructions

Step 1: Prep the Ingredients

Slice 2 bell peppers and 1 onion into thin strips. Mince 3 garlic cloves.
If the Italian sausages are in casings, you can leave them whole or remove the casings and crumble for a different texture.
- Tip: Keep veggie slices similar in size for even cooking.

Step 2: Combine in the Slow Cooker

Place 1.5 lbs Italian sausage in the bottom of the slow cooker.
Add sliced bell peppers, sliced onion, minced garlic, 1 can (14 oz) undrained diced tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and a pinch of salt and pepper.
Stir gently to combine, ensuring the sausages are coated and the veggies are evenly distributed.
- Tip: If you prefer a thicker sauce, drain half the tomato liquid before adding.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sausages are cooked through (internal temperature of 160°F/71°C for pork) and the vegetables are tender.
Stir halfway through if possible to keep everything coated, but avoid lifting the lid too often—it slows cooking.
- Tip: If using whole sausages, check for doneness at the lower end of the time range to avoid overcooking.

Step 4: Check the Sauce

Once cooked, check the sauce consistency. If it’s too thin, remove the sausages and simmer the sauce on high for 10-15 minutes, or mix 1 tsp cornstarch with 1 tbsp water, stir it in, and cook on high for 10 minutes.
If the sauce is too thick, add 1-2 tbsp water or broth.
- Tip: The sauce should be rich and cling to the sausages and veggies without being watery.