Let me be honest with you here. I didn’t reinvent the wheel here with this recipe. I think sausage and peppers is a pretty classic dish that many people make. What I did do though, is simplify one of my go to dinners so that it is hands off and allows me to have dinner on the table with barely any effort. I debated sharing this recipe since it is not a new and groundbreaking, but after eating this newest version, I realized I had to. It is just so good and easy and will keep you from reaching for the take out menus when you are feeling too lazy to cook!
I make mine in a dutch oven, but you could use your slow cooker as well for an even more hands off dinner, or if you want to prep things the night before and let cook while you are at work. Either way is easy and delivers the same results. So here’s what I think makes this dish so special and satisfying. By slowly cooking the peppers and onions, they get soft and incredibly flavorful. Likewise, by browning and then cooking the sausage on low, you get super tender sausage bursting with flavor. Not to mention, you don’t have sausage grease and oil splattered all over your kitchen.
I use hot Italian turkey sausage for this recipe, but you could really do any type you like, as long as it isn’t the pre-cooked version. That version, while delicious and time-saving, doesn’t allow the sausage to get tender on the inside. I hope you try this Slow Cooked One Pot Sausage and Peppers for your next easy weeknight or weekend meal. Paired with some whole wheat penne, it is the perfect filling and delicious meal.
Slow Cooked Sausage and Peppers
- 1 lb. uncooked Italian sausage chicken, turkey or pork
- 1 28 oz can petite diced tomatoes
- 1 15 oz. can tomato sauce
- 2 peppers any color (we prefer red and orange)
- 1 large onion sliced into slivers
- 2 cloves of garlic minced
- 1/3 cup parmesan cheese plus more for serving
- 2 tbsp. olive oil
- optional: sugar crushed red pepper flakes
- pasta for serving
In a heavy bottomed dutch oven, drizzle the olive oil and then heat your pan to high heat.
Once hot, add the sausage and cook until browned on one side, about 3-4 minutes.
Turn sausage to the other side and then add peppers, onions, garlic cloves on top.
Put lid back on the dutch oven and cook another 3-4 minutes.
Remove the lid, lower the heat to the lowest setting, then add the diced tomatoes, tomato sauce, parmesan cheese, and salt and pepper to taste. Taste your sauce and add sugar if you like a sweeter sauce or red pepper flakes if you like a spicier sauce. Stir well and make sure that the sausages are evening covered in the sauce.
Put the lid back on and cook for 1 1/2 hours, checking every half hour or so and stirring. Check
Alternatively, you could brown the sausage in a pan and then add all of the ingredients to your slow cooker and cook for 4 hours on low.
Serve over pasta and sprinkle with more parmesan cheese. Enjoy!