Recipe Details
"This classic Italian-American comfort dish features succulent sausages slow-cooked to perfection in a thick, herb-infused marinara sauce. Combined with sweet bell peppers and onions, it creates a melt-in-your-mouth texture that is perfect for sandwiches or pasta."
Ingredients
| Qty | Item |
|---|---|
| 2 lbs | Italian Sausages (Sweet or Spicy links) |
| 3 large | Bell Peppers (mixed colors), sliced |
| 1 large | Yellow Onion, sliced |
| 24 oz | Marinara Sauce |
| 3 cloves | Garlic, minced |
| 1 tsp | Dried Oregano |
| 0.5 tsp | Red Pepper Flakes (optional) |
| 0.25 cup | Fresh Basil, chopped |
How to Make Slow Cooker Sausage and Peppers in Marinara
Lightly grease the insert of your slow cooker.
(Optional) Brown the sausages in a skillet over medium-high heat for 2-3 minutes per side to develop color and flavor.
Place the sliced onions and bell peppers in the bottom of the slow cooker.
Lay the sausage links on top of the vegetables.
In a small bowl, stir the minced garlic, oregano, and red pepper flakes into the marinara sauce, then pour the mixture over the sausages and peppers.
Cover and cook on Low for 6-7 hours or on High for 3-4 hours until the sausages are cooked through and peppers are tender.
Stir in fresh basil just before serving. Serve on toasted hoagie rolls or over cooked pasta.
Tips for Best Results
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For the best texture, slice your peppers and onions into thick strips so they don't disintegrate during the long cooking time.
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If the sauce is too thin at the end, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in during the last 30 minutes.
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Searing the sausages before slow cooking isn't mandatory, but it adds a depth of savory flavor and a better 'snap' to the casing.
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Use a high-quality, low-sugar marinara sauce for the best nutritional profile and authentic taste.
Frequently Asked Questions
Can I use frozen peppers for this recipe?
Should I cut the sausages before cooking?
Can I use chicken or turkey sausage?
How do I store and reheat leftovers?
Video Tutorials
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