Crockpot Sausage and Peppers By Kelly Miller • September5,2022 • 9 Comments 774 3 Jump to Recipe Jump to Video Crockpot Sausage and Peppers recipe made with sweet Italian sausage, green bell pepper, tomato sauce, tomato paste, and seasonings. Served over spaghetti! These sausages will melt in your mouth! I think the biggest issue with making dinner every single night is the monotony! I get stuck in a rut with dinners and I’m always looking for something to change up the usual meals. Especially our normal, boring, spaghetti night. This recipe for Crockpot Sausage and Peppers is such a great way to elevate your normal family pasta night! This is seriously THE BEST way to make Italian sausage. Steamed in water for a short amount of time, then transferred to the slow cooker to finish cooking. They will literally fall apart using your fork – it’s that delicious! Do I need sweet Italian sausage or hot Italian sausage? I always use sweet Italian sausage, but you can certainly use the hot Italian sausage instead if that’s what your family prefers. What’s in this recipe: To make this meal, you’ll need five Italian sausage links, two jars of pasta sauce, a small can of tomato paste, water, grated Parmesan cheese, dried minced onion, garlic powder, dried parsley, one green bell pepper, and cooked spaghetti. I like to sprinkle the top with some fresh minced parsley before serving, but that is totally optional. How to make this recipe: Pour one half cup of water into the bottom of a large, deep skillet. Heat the water to medium high heat. Add in the Italian sausage links and cover with a lid. 2. Cook the sausage in the skillet for about ten minutes. Be sure to turn the sausage links occasionally to prevent burning. 3. Combine the remaining ingredients (besides the spaghetti) in the Crockpot: two jars of pasta sauce, tomato paste, water, grated Parmesan cheese, dried minced onion, garlic powder, parsley, and sliced green bell pepper. 4. Place the sausage links on top of these ingredients. Cover and cook. 5. Serve the cooked sausage and peppers over cooked spaghetti. Sprinkle fresh parsley over top if desired. I like to serve this with some sliced Italian bread! Do I have to cook the Italian sausage before the Crockpot? Yes! You want the sausage to steam in the skillet and be extremely tender before slow cooking them in the delicious sauce. This is key to this recipe – don’t skip it! Can other pasta be used? Absolutely! Use the variety of pasta you have on hand and this meal will still be fantastic. Can this recipe be doubled? This recipe can be doubled, if you have a slow cooker that can hold it all! If I’m making more than one batch, I will just grab my spare Crockpot and have two going at the same time. Can I omit the peppers? I would suggest keeping the peppers in the recipe. If your family doesn’t like peppers, just avoid putting them on the plates – you really want the flavor of the peppers in the sauce for this dinner to really come together. More recipes you’ll love: 20 Minute Chicken Sausage Pasta Crockpot Chicken Spaghetti Spaghetti Soup Sausage Cream Cheese Crescents If you liked this recipe, leave a rating and a comment below this post! Crockpot Sausage and Peppers Crockpot Sausage and Peppers recipe made with Italian sausage, bell peppers, spaghetti sauce, and seasonings. Serve over hot pasta with mozzarella cheese for a delicious slow cooker dinner! 5 from 2 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for crockpot sausage and peppers Prep Time: 20 minutes minutesCook Time: 6 hours hours Servings: 5 servings Calories: 716kcal Author: Kelly Miller Ingredients▢ 5 sweet Italian sausage links▢ 48 oz jar spaghetti sauce▢ 6 oz tomato paste▢ 1 green pepper sliced thin▢ 1 tablespoon dried minced onion▢ 2 tablespoons grated parmesan cheese▢ 1 tsp dried parsley▢ 1 cup water InstructionsHeat 1/2 cup water in a deep skillet over medium high heat.Add sausage links to the skillet and cover.Cook sausage for 10 minutes, turning occasionally.Drain.Spray slow cooker with cooking spray and combine remaining ingredients in slow cooker.Top sauce with sausages and cook on low for 6 hours. Video NutritionCalories: 716kcal | Carbohydrates: 29g | Protein: 32g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 130mg | Sodium: 3389mg | Potassium: 2043mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2283IU | Vitamin C: 61mg | Calcium: 131mg | Iron: 7mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 774 3
Melanie @ bear rabbit bear says July 12, 2012 at 5:08 pm Sounds yummy! Thanks for linking up this week! Reply
Carole says July 12, 2012 at 11:47 pm This is just my sort of dish. Fantastic.Glad I found you through It's a Keeper's linky party. I linked in bacon and scrambled egg rolls. Have a super week. Reply
Sweet Bella Roos says July 13, 2012 at 8:44 pm Love crock pot meals! Thanks for linking up this week! Reply
Aunt B says July 13, 2012 at 9:05 pm Mmm sausages! Crockpot sausages even better! Thank you for sharing this. Reply
Marty Walden says July 14, 2012 at 2:20 pm Thanks for the comment on my punch. To make it stay slushy longer you just thaw it for a shorter amount of time. Or if you use a dispenser like mine, you can use half your punch and half the ginger ale, saving some of the freezer mix for later in the party. With the dispenser, though, it's hard for the slush to come through but it will still keep it cold. The dispenser I have also has room for ice underneath (you can see it in the pic) to keep it cold. Good luck! Reply
Miz Helen says July 16, 2012 at 2:43 pm Hi Kelly,Oh my goodness, this is a dish that would just melt in your mouth, can't wait to try it. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen Reply
Miz Helen says July 19, 2012 at 2:59 pm Congratulations!Your recipe is featured on Full Plate Thursday this week. Hope you have a great summer week end and enjoy your new Red Plate.Come Back Soon!Miz Helen Reply
Sarah E. says July 22, 2012 at 5:32 pm I've never really liked sausage, but my husband kept eating Italian sausage at his mom's house and I kept smelling it and it smells so freaking good. I think I may have to go against my not-liking sausage and try this recipe. It looks delicious! And that's how I ended up liking chicken parm and Philly cheesesteak. Thanks for linking up to Tasty Thursday! Reply