Slow Cooker Peppers and Sausage
A reliable, crowd-pleasing dinner that combines savory chicken or turkey Italian sausages with sweet, tender bell peppers and onions. This comforting one-pot meal is simmered in a rich, herb-infused marinara sauce, delivering deep rustic flavors with minimal hands-on effort. Perfect for busy weeknights, this dish offers a light yet robust take on a classic American-Italian favorite, ensuring a satisfying meal that feels intentional and cozy.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Italian
- Diet: Halal-friendly
Ingredients
6 large bell peppers, sliced into thick strips
1 large sweet onion, sliced into thick strips
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon cracked black pepper
2 pounds chicken or turkey Italian sausages
22 ounces marinara sauce
Instructions
Sear the sausages in a skillet over medium-high heat until browned on all sides, then remove from heat.
Layer the sliced bell peppers, onions, and minced garlic at the bottom of the slow cooker.
Place the browned sausages on top of the vegetables.
In a medium bowl, whisk together the marinara sauce, Italian seasoning, dried basil, salt, and black pepper.
Pour the marinara mixture evenly over the sausages and vegetables.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender and the sausages are cooked through.
Serve warm, optionally over pasta, rice, or in toasted hoagie rolls.
Notes
Ensure you use certified halal or poultry sausages to keep the dish free of pork. For extra sweetness, add a splash of balsamic glaze right before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/slow-cooker-peppers-and-sausage/