Crockpot Sausage and Peppers Recipe

My Favorite Sunday Smell

This recipe makes my whole house smell like a party. It is the smell of a happy Sunday. I just add everything to the pot. Then I walk away for hours. The magic happens all by itself.

I learned this from my friend Marie. She brought it to a potluck once. Everyone crowded around her slow cooker. I still laugh at that. We all wanted the recipe. Now it’s my turn to share it with you. What’s your favorite cozy meal smell? Doesn’t that smell amazing when you walk in the door?

Why This Simple Meal Works

This matters because it brings people together. You are not stuck in the kitchen. You can play a game or read a book. Then you have a feast ready for your family or friends.

The colors are important, too. Using red, yellow, and green peppers makes it pretty. We eat with our eyes first. A bright meal just tastes happier. Fun fact: Bell peppers change color as they ripen, starting green and getting sweeter!

Let’s Talk About the Sausage

You can use any Italian sausage you like. My husband likes it hot. The kids like it sweet. I use one pound of each. That keeps everyone smiling at the table.

This is the best part. The slow cooking makes the sausages so tender. They soak up all the tomato and garlic flavor. Do you have a favorite type of sausage for cooking? I’d love to know.

The Two Secret Finishes

Do not skip the fresh basil and parmesan. I mean it! They are not just for looks. The basil adds a little fresh garden taste. The cheese adds a salty, nutty crunch.

This matters at the end. It wakes up all the slow-cooked flavors. It’s like the final sprinkle of magic. Tear the basil with your fingers. It smells even better that way.

How to Make it Your Own

You can serve this on crusty rolls. That’s like a messy, wonderful sandwich. Or you can spoon it over a big bowl of pasta. That’s my favorite way. It stretches the meal for a bigger crowd.

Cooking should be fun, not strict. Have you tried this over rice or mashed potatoes? I think that would be lovely, too. Tell me, how will you serve yours? I am always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
Crushed tomato (‘kitchen ready’)	1 can (28 ounces)
Garlic	2 cloves	minced
Dried oregano	1 teaspoon
Kosher or sea salt	1 teaspoon
Coarse black pepper	1 pinch
Italian sausages, hot or mild or sweet	2 pounds (about 10 sausages)
Green bell pepper	1	deseeded and sliced
Yellow bell pepper	1	deseeded and sliced
Red bell pepper	1	deseeded and sliced
Sweet onion	1 large	sliced
Basil leaves	¼ cup	sliced
Parmesan cheese	¼ cup	shredded
Sub rolls or cooked pasta		for serving

My Crockpot Sausage & Peppers Story

This recipe always reminds me of my grandkids. They come running when they smell it. It’s the easiest way to feed a hungry crowd. You just toss everything in one pot. Then you get to relax for hours. Doesn’t that sound nice?

Here is how we make our cozy dinner. I still laugh at that time I used the whole onion. My eyes watered for an hour! So let’s get those peppers sliced first. Ready?

Step 1: Grab your big crockpot. Open the can of crushed tomatoes. Pour them right into the pot. Now add your minced garlic, oregano, salt, and pepper. Give it a little stir with a spoon. Doesn’t that smell amazing already?

Step 2: Now for the colorful part. Slice all your bell peppers and the onion. I love the red, yellow, and green together. It looks like a summer garden. Add them all to the crockpot. (A hard-learned tip: slice your onions last to help with the tears!).

Step 3: Place your sausages on top of the veggies. Just nestle them in gently. You don’t need to stir them under. The magic happens while it cooks. Put the lid on tight. Sweet or hot sausages—which does your family prefer? Share below!

Step 4: Turn your crockpot to LOW for 4-5 hours. Or use HIGH for 2-3 hours. You’ll know it’s done when the sausages are cooked through. Your whole house will smell wonderful. I love that part.

Step 5: Time to eat! Spoon a sausage and lots of peppers onto a roll or pasta. Sprinkle with fresh basil and parmesan cheese. The basil makes it taste so fresh. Dinner is served, with very little fuss.

Cook Time: 4-5 hours
Total Time: 4 hours 15 minutes
Yield: 10 servings
Category: Dinner

Let’s Mix It Up Next Time

This recipe is like a good friend. It’s happy to change its clothes for you. Try one of these fun twists next time you make it. They are all so tasty in their own way.

Veggie Twist: Skip the sausage. Use big, meaty portobello mushroom slices instead. They soak up all that lovely sauce.

Spicy Twist: Use hot Italian sausages. Add a pinch of red pepper flakes too. It will warm you right up.

Autumn Twist: Swap bell peppers for sliced apples and sweet potato. It tastes like a cozy fall day.

Which one would you try first? Comment below!

Serving It With Style

This dish is very friendly. It goes with so many things. For a simple supper, serve it on soft sub rolls. The bread gets a little saucy. So good! Over a bowl of pasta is classic too.

I like a simple green salad on the side. It adds a nice, crisp bite. Some garlic bread is never a wrong choice either. My grandson would agree.

For a drink, a fizzy lemonade is perfect. Grown-ups might enjoy a glass of red wine. It sips nicely with the rich tomatoes. Which would you choose tonight?

Keeping Your Sausage & Peppers Cozy for Later

Let’s talk about storing this lovely meal. It keeps beautifully in the fridge for three days. Just pop it in a sealed container. The flavors get even friendlier overnight.

You can freeze it for a busy month, too. I use old yogurt tubs. My first time, I forgot to label it. I had a fun mystery dinner that Thursday!

Reheating is simple. Warm it gently on the stove with a splash of water. This keeps the peppers nice and tender. Batch cooking like this saves your future self time.

It means a good meal is always close by. That matters on long, tiring days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Crockpot Hiccups

Sometimes our food needs a little help. If your sauce seems too thin, just remove the lid. Let it cook on high for the last thirty minutes. The extra steam will escape.

If the peppers get too soft, try adding them later. I once added them at the start. They nearly disappeared into the sauce! Tossing them in for the last hour works better.

Worried about salt? Remember, sausages and parmesan are already salty. Go easy with that extra pinch. Tasting at the end is your best tool. Fixing small issues builds your cooking confidence.

It also makes sure every bite tastes just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use gluten-free sausages. Serve it over rice or gluten-free pasta.

Q: Can I prep it ahead?
A: Absolutely. Chop all your veggies the night before. Store them in a bag in the fridge.

Q: What if I don’t have three bell peppers?
A: Use what you have. One or two peppers is just fine. The dish will still be delicious.

Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half. Your crockpot will still work well.

Q: Any optional tips?
A: A little red wine in the sauce is lovely. My grandpa called this his “secret stir.” Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. It is simple, hearty, and full of love. I would love to see your version of it.

Share a photo of your finished dish with your family. It makes my whole day to see your cooking stories. Have you tried this recipe? Tag us on Pinterest!

Thank you for letting me share my kitchen with you. Happy cooking!
—Anna Whitmore.