One of my favorite dishes growing up was Sausage and Peppers. It’s really Sausage with Peppers and Onions but nobody (at least the people I know) ever calls it that. I have so many good memories of eating Sausage and Peppers sandwiches, Sausage and Peppers over rice, over pasta, straight out of the pot and (when I got older) alongside a big salad.

Traditionally, this is a dish I make on the stove top, slowly cooking down the onions and peppers and then the sausage. I would make a homemade red sauce in another pot and serve everything together with the sauce spooned over-top.

You may remember me recently mentioning that Faith and I were co-hosting the Food Blogger Cookbook Swap. If not, the FBCS is a fun event where Food Bloggers all over the USA pass on gently used or new cookbooks from their own collections that they no longer need or want. Everyone gets a new cookbook and builds community along the way.

I received Almost Vegetarian by Diana Shaw from Kimberly of Rhubarb and Honey (thank you Kimberly and thanks for the sweet card!) For some reason, I was immediately drawn to a recipe for Mediterranean Eggplant and Peppers. It just reminded me of making Sausage with Peppers and I kept going back to it.

Ultimately, this recipe and cookbook inspired me to revive an old family classic but make it new again by adapting my own recipe to work in the slow cooker.

This take on Sausage and Peppers is unbelievably easy and smells heavenly as it simmers away all day. I like to serve this over Cauliflower Rice or Zucchini Noodles for some texture.

Slow Cooker Sausage and Peppers from www.everydaymaven.comNOTES:

  • I used a local brand of Italian Sausage (Isernio’s) that is free of Gluten, MSG and anything artificial. Be sure to read your labels carefully and note that the seasonings in the brand you buy may slightly change the flavor of the soup. Subbing Spicy Sausage would be excellent if you want more of a kick!
  • You can easily substitute Chicken or Turkey (Italian) Sausage if you don’t eat Pork.
  • If you use Spicy Sausage, you may want to cut back the crushed red pepper flakes just a bit and add more in at the end if you need to.
  • I used all Green Bell Peppers but any combination of colors would work here!
  • Note that if you leave the sausage in the slow cooker for too long, it can really lose it’s texture and become very soft. This doesn’t bother me for a dish like this, but if texture is a thing for you, keep this in mind.
5.0 from 3 reviews

Slow Cooker Sausage and Peppers + Food Blogger Cookbook Swap
 
Prep:

Cook:

Total:

 

Serves 4
Serves: 4

Ingredients
  • 5 to 6 medium cloves garlic, finely chopped
  • 2 large yellow onions, halved and thinly sliced
  • 4 green bell peppers, halved from top to bottom, cleaned and thinly sliced
  • 1 Tablespoon kosher salt
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 28-ounce can unsalted crushed tomatoes
  • ¼ cup cold water
  • 1 bay leaf
  • 1¾ to 2 pounds uncooked Italian Sausage Links (Mild or Spicy)
  • chopped Italian parsley for serving (optional)

Instructions
  1. Finely chop garlic. I used my food processor with the chopping blade to save time.
  2. If you are using a food processor, swap the chopping blade for the slicing disc Peel onions and halve. Place the onion halves cut side down in the food processor and slice. Alternately, thinly slice by hand. Remove the chopped garlic and sliced onion to the slow cooker.
  3. Slice bell peppers in half from top to bottom. Remove the ribs and any seeds.
  4. Proceed to thinly slice or use the food processor to slice exactly like the onions.
  5. Add the sliced bell peppers to the slow cooker along with the salt, Italian Seasoning, dried oregano, crushed red pepper flakes, ¼ cup cold water and can of crushed tomatoes. Toss until well coated and liquid is evenly distributed.
  6. Remove about half of the peppers and onion mixture to a bowl. Bury the uncooked sausages in the middle and return the peppers and onions back to the slow cooker to cover the sausage. Add the bay leaf. Cover, set to low and cook for 6 hours. The onions and peppers will give off a lot of water as they cook which will make the sauce liquid and spoon-able so don’t stress that there isn’t enough liquid. Top with some chopped parsley, serve hot and Enjoy!

Slow Cooker Sausage and Peppers from www.everydaymaven.comSo many amazing food bloggers participated in the Food Blogger Cookbook Swap. Be sure to check out their blogs and see what cookbooks they got as well as learn about some new, great food blogs!

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
The Gluten Free Chef Blog 
Flour Me With Love 
From My Sweet Heart 
girlichef 
Great Food 360° 
Healthy. Delicious. 
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories 
Kitchen Treaty 
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
poet in the pantry 
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor 
SteakNPotatoes Kinda Gurl 
Tara’s Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food