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- 1 pound Italian sausage (mild or spicy) - 2 bell peppers (1 red and 1 yellow), sliced - 1 medium onion, sliced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, undrained - 1 tablespoon Italian seasoning - 1 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh basil leaves, for garnish - Crusty bread or sub rolls, for serving You can swap the Italian sausage for chicken or turkey sausage. This can make the dish lighter but still tasty. For a vegetarian option, use plant-based sausage. If you want less heat, skip the red pepper flakes. Feel free to use any color of bell pepper you like; green, orange, or even a mix can work well. If you don’t have fresh basil, use dried basil or parsley for a different flavor. For Italian sausage, I recommend brands like Johnsonville or Aidells. They offer great flavor and quality. For canned tomatoes, Muir Glen or San Marzano are reliable options. For Italian seasoning, look for McCormick or Simply Organic. They have blends that are packed with flavor. Always check for brands that focus on natural ingredients to keep your meal healthy and tasty. To start, wash your bell peppers well. Choose one red and one yellow for color. Slice them into thin strips. This helps them cook evenly. Next, slice the onion into half-moons. Mince three garlic cloves finely. These fresh ingredients will bring great flavor to your dish. Heat a skillet over medium heat. Add the Italian sausage links to the pan. Let them brown on all sides for about 5 to 7 minutes. This step is key. Browning adds a rich flavor to the sausage. Once browned, take them out and place on a cutting board. Cut the sausages into 1-inch pieces. In your slow cooker, start by spreading the sliced onions and bell peppers at the bottom. This layer will cook beautifully. Next, add the minced garlic on top. Then, layer the sliced sausage pieces evenly over the veggies. Avoid mixing yet; keeping layers helps flavors meld better. Cover the slow cooker with its lid. Set it to low heat and cook for 6 to 8 hours. If you are short on time, you can set it to high heat. In this case, cook for 3 to 4 hours. The goal is to have soft vegetables and fully cooked sausage. About 15 minutes before serving, taste the mixture. Adjust the seasoning if needed. If you want a thicker sauce, remove the lid for the last 30 minutes. This helps some liquid evaporate and makes the sauce richer. Now, you’re ready to enjoy this tasty dish! To boost flavor, start with high-quality sausage. I like to use fresh, local Italian sausage. The browning step is key; it adds a rich taste. Brown the links in a skillet for 5-7 minutes before cutting them. This caramelizes the meat and brings out its natural oils. Layer the sausage on top of the veggies in the slow cooker. This way, the juices drip down, soaking the peppers and onions with flavor. For soft veggies, slice them thinly. Thin strips cook faster and soak up flavor better. Layer the onions and peppers in the slow cooker first. This helps them cook evenly and stay tender. Avoid stirring the mixture while it cooks; let the layers do their magic. If you want even softer veggies, cook on low for the full 8 hours. This slow cooking breaks down the fibers and enhances the taste. When choosing sausage, think about heat levels. Mild sausage is great for a family meal, while spicy adds a kick. Look for sausage made with natural ingredients. Avoid fillers and preservatives. If you want to customize, try mixing different types of sausage. A blend of sweet and spicy can create a delightful balance. Always check the expiration date to ensure freshness for the best flavor. {{image_4}} You can spice up your dish by choosing spicy Italian sausage. This adds heat and depth. If you want more kick, sprinkle in extra red pepper flakes. You can mix and match mild and spicy sausages. This gives layers of flavor and heat. For a vegetarian twist, swap the sausage for plant-based options. Try using lentils or chickpeas. These options add protein and texture. You can also use store-bought vegan sausage that mimics the flavor. This way, everyone can enjoy the meal. Feel free to switch up the veggies. Add zucchini, mushrooms, or eggplant for a richer taste. If you want a sweeter flavor, include more bell peppers. You can also add greens like spinach for added nutrition. This way, you cater to different tastes and make the dish your own. To store leftovers, first let the dish cool. Place it in an airtight container. Make sure to cover the container tightly to keep moisture in and air out. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat, you can use the microwave or stovetop. If using the microwave, place a portion in a bowl, cover it, and heat for 1 to 2 minutes. Stir halfway to ensure even heating. On the stovetop, add a splash of water or broth to a pan. Heat over low until warmed through, stirring occasionally. To freeze, use a freezer-safe container or bag. Divide the sausage and peppers into single servings. This makes it easy to defrost only what you need. Label each bag with a date. You can freeze this dish for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen Italian sausage. Just add extra cooking time. If using frozen, brown the sausage in the skillet before slicing. This step helps keep the flavor rich. You can serve this dish with crusty bread or sub rolls. It pairs well with a fresh salad or pasta. You might also enjoy it over rice or quinoa for a hearty meal. The sausage is fully cooked when it reaches an internal temperature of 160°F. You can cut a piece in half to check if it’s no longer pink inside. The juices should run clear. Yes, this recipe is great for making in advance. You can prepare it a day or two ahead. Just store it in the fridge and reheat when you're ready to enjoy it. In this blog post, I covered all aspects of cooking Italian sausage and peppers. We explored the key ingredients, steps for preparation, and tips for getting the best flavor. I also shared variations and storage ideas to help you enjoy this dish longer. Use these insights to create a delicious meal that fits your taste. Cooking can be fun and rewarding!

Slow Cooker Italian Sausage and Peppers

Indulge in the mouthwatering flavors of slow cooker Italian sausage and peppers with this easy recipe! Perfectly seasoned sausage paired with sweet bell peppers and onions creates a satisfying meal that cooks itself. Discover how to prepare this comfort food classic in just a few steps. Serve it over crusty bread or in sub rolls for a delightful dinner. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1 pound Italian sausage (choose between mild or spicy based on your preference)

2 bell peppers (1 red and 1 yellow), sliced into thin strips

1 medium onion, sliced into half-moons

3 cloves garlic, minced finely

1 can (14 oz) diced tomatoes, undrained

1 tablespoon Italian seasoning blend

1 teaspoon red pepper flakes (optional, if you enjoy extra heat)

Salt and black pepper to taste

Fresh basil leaves, for garnish

Crusty bread or sub rolls, for serving

Instructions
 

Prepare the Ingredients: Start by washing and slicing the bell peppers into thin strips, ensuring they cook evenly. Slice the onion into half-moons and mince the garlic cloves finely.

    Brown the Sausage: In a skillet over medium heat, place the Italian sausage links. Allow them to brown on all sides for about 5-7 minutes. This step is crucial as it enhances the flavor depth of the dish. Once browned, transfer the sausages to a cutting board and cut them into 1-inch pieces.

      Layer in the Slow Cooker: In the bottom of your slow cooker, evenly spread the sliced onions and bell peppers. Then layer the minced garlic on top, followed by the sliced sausage pieces.

        Add Tomatoes and Seasoning: Pour the undrained diced tomatoes over the layered ingredients. Sprinkle the Italian seasoning evenly, add in the red pepper flakes (if you opted for spice), and season everything generously with salt and black pepper. Avoid stirring; allow the ingredients to maintain their layered structure for optimal flavors.

          Slow Cook: Cover the slow cooker with its lid and set it to low heat. Cook the mixture for 6-8 hours, or alternatively on high for 3-4 hours, until the vegetables are soft and the sausage is cooked through.

            Final Touches: Roughly 15 minutes before serving, taste the mixture and adjust the seasoning if needed. If you prefer a thicker sauce, remove the lid for the final 30 minutes of cooking to allow excess liquid to evaporate.

              Serve: Once everything is ready, serve the hot sausage and peppers, spooning them over crusty bread or stuffing them into sub rolls. Garnish generously with fresh basil leaves to add a burst of scent and color to your dish.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4