Slow Cooker Sausages, Peppers and Onions
Published June 4, 2024
- Total Time
- About 6 hours
- Prep Time
- 15 minutes
- Cook Time
- 4 to 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3bell peppers (any colors), sliced ¼-inch thick
- 1large yellow onion, halved and sliced ¼-inch thick
- 1teaspoon garlic powder
- 1teaspoon dried oregano
- ½teaspoon crushed red pepper (optional)
- 1Parmesan rind (optional)
- Salt and black pepper
- 1tablespoon extra-virgin olive oil
- 1½ to 2pounds sweet or hot Italian sausage
- One (14-ounce) can crushed tomatoes
- Torn basil leaves, for serving (optional)
Nutritional analysis per serving (6 servings)
474 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 22 grams protein; 928 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano and red pepper and Parmesan rind (if using). Season with salt and pepper and toss to combine. Set aside.
- Step 2
Heat the oil in a large skillet over medium. Add the sausage and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker.
- Step 3
With the heat off under the skillet, pour in the crushed tomatoes and scrape up any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss gently to combine. Cover and cook on low until the vegetables are tender and the sausage is cooked through, 4 to 6 hours. Season to taste with salt and pepper. Top with the basil, if desired.
Private Notes
Comments
To adjust recipe to use an Instant Pot, assuming Instant Pot duo (other models will be similar) 1. Press the “Slow Cook” key 2. Set cook time to 4 hrs by pressing the "+" or "-" key 3. Select desired cooking mode with the “Adjust” key, pressing to set to “Normal”, which is similar to temp of conventional slow cooker set to low. After 4 hours, check if the sausage is cooked through (recipe time is 4 to 6 hours). If not cooked through, repeat steps 1-3, choosing amount of time to finish in step 2
Agree recipe can be made on stove top or even on low temp in oven, but : Stove top requires monitoring, oven heats up the kitchen (a problem in the summer). Crock pot requires little supervision and the kitchen stays cool. But..... whatever works.
Sausage and peppers is one of our favorite meals. I usually make it on the stove top because that’s the way I do it. But I love the idea of making it in a crockpot. Essential to brown the sausage first. Then it takes care of itself and fills the house with that spicy, tangy aroma. Will serve over linguine the first night then make subs with some mozz on them for another night.
Here's something I really never understood which is present in this recipe. The instructions state to halve a yellow onion and skice 1/4" thick. There are basically two ways to halve an onion: 1. Thru the "equator" or 2. Thru the "poles". Which way is it? Does it make a difference? Why is it never explained? Can someone who knows the answer explain it to me?
Made exactly as written. I think the cook, even at low, is too long. It affected the texture of the sausage to that it was off putting. It is a brand of sausage I have used in the past and liked. We had a lot of leftovers, but we threw them away. I'll go back to my stovetop method!
as a new yorker, this tastes like my boy Joey's Nonna's sausage & pepper. You cant miss following the recipe as-is!!