It’s true. I absolutely love a good slow-cooker meal for crazy busy school nights. If there is something I can throw in the crockpot that is tasty, easy, and good for my family…sign me up.
Thankfully, this Sausage & Peppers for the Slow Cooker ticks off all the boxes. Now, while it may not be terribly authentic, it is an easy, flavorful weeknight alternative that I hope you’ll add to your arsenal of tried and true recipes. Here we go!
What I Love About This Recipe
- Very few ingredients is always a bonus.
- You most likely have the seasonings on hand already.
- It’s customizable to your family’s preferences.
- Leftovers are inevitable (even for my family of 6!).
- What’s not to love about melted cheese?
- Takes only 20-30 minutes of hands on work.
- My kids eat it up!
What’s In It?
1 tbsp. olive oil
2 lbs. Italian sausage links (pork or turkey, mild or spicy)
3-4 lg. green bell peppers
1 lg. sweet onion
1 lg. tomato, diced
8-12 ounces tomato sauce
2 tsp. garlic powder
4 tsp. onion powder
How do you make it?
Preheat the olive oil in a large skillet over medium heat until hot. Brown the sausages in the skillet, but no need to cook them all the way through.
Meanwhile, slice the peppers and onions into strips. Put the peppers, onions, tomatoes, and seasonings into a large crockpot and stir to combine.
Once the sausages are browned, place them on top of the vegetable mixture in the crock in a single layer.
Cover and cook on high for 4 hours.
Serve on crusty rolls with provolone cheese. Bonus points if you put it under the broiler for a minute to melt the cheese on top.
And that, folks, is all she wrote! It’s that simple! Just as a side note, all that lovely juice in the pot should be strained off when you’re making the sandwiches, but wowza is it tasty to dip your sandwich in once it’s time to eat!
As always, here’s your handy dandy printable! — Sausage & Peppers (for the slow-cooker)
Looking for more from the slow cooker?
CrockPot Recipe Roundups: One Pot Meals Edition, Soups and Stews Edition, The Meats Edition
