Slow Cooker Sausage And Peppers

• Sausages – I used pork Italian sausage links, but any kind works—sweet Italian, chicken, turkey, kielbasa, or bratwurst. You can even slice up extra for sausage and cabbage, or turn them into a sheet pan meal using a similar recipe I have in my Easy Keto Cookbook.
• Olive Oil – To brown the sausages. Any cooking oil is fine.
• Bell Peppers – Slice them into strips, like you would for fajitas. I used a mix of orange, yellow, and red, but green bell pepper works, too.
• Onion – You can use white, yellow, or red. Slice it into half moons, about the same width as the peppers.
• Garlic – Freshly minced garlic gives the best flavor, but you can use a tablespoon of jarred garlic for convenience.
• Italian Seasoning – I usually have my 5-minute Italian seasoning blend on hand, but store-bought is just fine. You can also just use dried basil or oregano alone. For a little heat, toss in some red pepper flakes!
• Marinara Sauce – I love this brand, but it’s a real treat if you’ve got time to make my homemade marinara sauce. You can also make these slow cooker sausage and peppers using crushed tomatoes or tomato sauce.
• Sea Salt & Black Pepper

1. Brown the sausage. Sear both sides in a large skillet with a little olive oil. (If you prefer, you can air fry the sausages to brown them — just do it for half the time, so they don’t cook all the way through.)
2. Slice and toss veggies. Place the bell peppers, onions, garlic, and Italian seasoning into your Crock Pot (I have this one), and toss together.

3. Add the marinara and sausage. Pour the sauce over the veggies, then nestle the sausages on top.

3. Cook sausage and peppers in the slow cooker. They are done when the sausages are cooked through, and the peppers and onions are soft.

Storage & Meal Prep

• Store: Slow cooker sausage and peppers store well, though the veggies do get more mushy. Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: Slice the vegetables and brown the sausages in advance. Then you can just toss everything in the slow cooker the day-of!
• Reheat: Use the microwave or a skillet on the stove. You can also reheat sausage and peppers in the Crock Pot on the Low or Warm setting.
• Freeze: This dish freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Ideas

I’ve often served slow cooker sausage and peppers on their own, or with an Italian-inspired salad, like Caprese salad or romaine with Caesar dressing and parm.

If you want something more hearty, sausage and peppers taste amazing over a bowl of rice, cauliflower rice, or roasted potatoes. You can also make sandwiches with them — just stuff the sausage into a roll that fits your lifestyle, and add the peppers and onions.