Sausage and peppers is a classic combo that always hits the spot. This crockpot version for two makes it about as easy as dinner can get. There’s no browning, no slicing the sausage, and no standing over the stove.

You put five ingredients in a small slow cooker, walk away, and come back to tender peppers, soft onions, and juicy sausages in a rich tomato sauce. It’s a cozy dinner for two with almost no cleanup.

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Why This Crockpot Sausage and Peppers Works

The sausages cook whole, so they stay juicy inside. As they cook, they slowly release flavor into the marinara. The peppers and onion soften in that sauce and pick up all the savory, porky goodness.

A small amount of Italian seasoning adds a little herb flavor without taking over. Jarred marinara does most of the work, so you get a sauce that tastes like it simmered all day, because it did.

The recipe is sized for two people. That means no giant pot of leftovers you get tired of by day three. It’s also a great fit for a small 3 to 4 quart slow cooker, which can be hard to fill with most recipes.

Ingredients and Easy Swaps

• Italian sausage links (2). Use mild or spicy, whichever your household likes. Chicken or turkey Italian sausage also works if you want something lighter.
• Bell pepper (1, sliced). Red, yellow, and orange peppers are sweeter. Green peppers have a more classic, slightly bitter bite. Half of two different colors looks great.
• Onion (½ small, sliced). Yellow onion is the standard. Sweet onion or red onion both work too.
• Marinara sauce (½ cup). Use your favorite jar. A garlic or basil marinara adds even more flavor.
• Italian seasoning (½ teaspoon). No Italian seasoning? Use a pinch each of dried oregano and dried basil.

A quick note on the sausage. Fresh, raw Italian sausage from the meat counter gives you the best texture and the most flavor in the sauce. Precooked sausage also works, but it won’t add as much flavor to the marinara. If you use precooked links, you can cut the time down to about 3 hours on low, just long enough for the peppers to soften.

How to Make It at a Glance

1. Slice the bell pepper and half of a small onion into strips.
2. Add the sausage links, peppers, onion, marinara, and Italian seasoning to a 3 to 4 quart slow cooker.
3. Cover and cook on low for 5 to 6 hours, until the sausages are fully cooked and the veggies are tender.
4. Check that the sausages reach 160°F in the center.
5. Serve the whole sausages with the peppers and sauce over rolls, pasta, or rice.

Full amounts and steps are in the recipe card below.

Common Mistakes to Avoid

• Using a slow cooker that’s too big. In a 6 quart pot, this small amount of sauce spreads thin and can scorch. A 3 to 4 quart cooker is the right size.
• Cooking on high to save time. Low heat keeps the sausage juicy and the peppers soft without turning them to mush.
• Skipping the thermometer. Pork sausage needs to hit 160°F. Poke the thermometer into the center of the thickest link.
• Lifting the lid a lot. Each peek lets out heat and adds cooking time. Leave it alone until the 5 hour mark.

Variations to Try

• Add garlic. Toss in 1 or 2 sliced garlic cloves with the vegetables.
• Make it spicy. Use hot sausage and add a pinch of red pepper flakes.
• Add more veggies. Sliced mushrooms or zucchini cook nicely in the sauce.
• Cheesy finish. Lay a slice of provolone or mozzarella over each sausage for the last 10 minutes.

What to Serve With It

Rice is shown in the photo, and it’s a great way to catch all that sauce. Here are a few more ideas to make it a full meal:

• Steamed white rice, brown rice, or cauliflower rice to soak up the sauce
• Toasted hoagie rolls for classic sausage and pepper sandwiches
• Penne or rigatoni tossed with the extra sauce
• A side of garlic green beans or roasted zucchini for something fresh and light
• A crisp green salad with balsamic dressing to balance the richness

For a finishing touch, add a sprinkle of Parmesan or a few torn basil leaves right before serving.

Make Ahead, Storage, and Reheating

Make ahead: Slice the pepper and onion the night before and keep them in a bag in the fridge. In the morning, add everything to the slow cooker and turn it on.

Storage: Let leftovers cool, then store them in a covered container in the fridge for up to 3 to 4 days.

Freezing: The sausage, peppers, and sauce freeze well for up to 3 months. Thaw in the fridge overnight.

Reheating: Warm in a covered pan over medium low heat or in the microwave until hot. Add a spoonful of water or marinara if the sauce looks thick.

FAQ

Do I need to brown the sausage first?
No. The sausages cook through in the sauce. Browning adds a little color and flavor, but you can skip it and still get a tasty dinner.

Can I cook this on high?
You can cook it on high for about 3 hours, but low gives you juicier sausage and softer peppers. Either way, check for 160°F.

Can I double it?
Yes. Double everything and use a 5 to 6 quart slow cooker. The cooking time stays about the same.

Can I use frozen peppers?
Yes. Frozen pepper strips work fine. They may release a bit more liquid, so the sauce will be a little thinner.