Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe

• Crushed tomatoes: Use a good-quality canned tomato for rich, tangy base sauce.
• Dried oregano: Adds the subtle herbal note that complements the sausage beautifully.
• Kosher salt and pepper: Essential for seasoning to taste and bringing out the flavors.
• Large red bell peppers: Choose firm, upright peppers—they’re easier to stuff and cook evenly.
• Small onion: Gives sweetness and moisture to balance the meatiness.
• Small potato (about 6 oz): Provides texture and heartiness—Russet or Yukon Gold work great.
• Fresh flat-leaf parsley: Brightens the filling and adds freshness you’ll notice in every bite.
• Crushed red pepper (optional): If you like a little kick, this is a subtle but effective addition.
• Italian sausage: I prefer sweet; it’s packed with herbs and spices that make the dish sing.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love making this recipe my own depending on what’s in the fridge or my mood. It’s flexible, so feel free to customize!

• Vegetarian variation: Try substituting Italian sausage with plant-based sausage or a mix of mushrooms and lentils for a meatless take that still packs flavor.
• Spice it up: When I want extra heat, I add finely chopped jalapeños or a dash more crushed red pepper to the filling.
• Cheesy topping: My family goes crazy when I sprinkle shredded mozzarella or parmesan over the peppers during the last 30 minutes on high.
• Seasonal veggies: Swap potatoes for sweet potatoes or add chopped spinach for a seasonal twist.

How to Make Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe

Step 1: Build Your Flavor Base in the Slow Cooker

Start by combining the crushed tomatoes, dried oregano, kosher salt, and pepper directly in your slow cooker. I usually use a 5- to 6-quart slow cooker so the peppers have room to stand up beautifully and cook evenly. This tomato base will gently bubble and become aromatic as everything cooks, giving the stuffed peppers a luscious sauce to nestle into.

Step 2: Prep and Mix Your Filling

Next, you’ll prep the peppers. If they’re a bit wobbly standing, I slice a tiny sliver off the bottom so they sit flat. Don’t toss the trimmed pieces; instead, finely chop them and toss with diced onion, finely chopped small potato, fresh parsley, and crushed red pepper if you want some heat. Then, add the Italian sausage and mix everything well – I find using clean hands makes it easier to combine evenly.

Step 3: Stuff and Arrange the Peppers

Using a paring knife, cut the tops off the peppers at a slight angle and discard the seeds. Spoon roughly a cup of your hearty sausage and veggie filling into each pepper. Don’t overstuff or they might tip over, but try to pack it in firmly enough so the filling holds together when cooked. Place the tops back on the peppers like little hats – it’s a fun touch that helps keep the moisture in.

Step 4: Slow Cook Till Tender

Arrange the peppers upright in the slow cooker and cover. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. You’ll know they’re done when the sausage is cooked through and the peppers are tender but still hold their shape. I like to carefully transfer the peppers onto plates with two large spoons, letting any excess liquid drain back into the tomato sauce. Give the sauce a good stir and serve alongside the peppers.

How to Serve Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe

Garnishes

I love to finish these stuffed peppers with a sprinkle of freshly chopped parsley for color and a little grated parmesan to add a savory, nutty flavor. Sometimes, a dollop of sour cream or a drizzle of olive oil right before serving really rounds things out and gives a wonderful silky texture contrast.

Side Dishes

When I serve this slow cooker sausage, potato, and onion-stuffed peppers recipe, I often pair it with crusty garlic bread or a simple green salad with a light vinaigrette to balance the richness. Roasted vegetables or a side of steamed rice can also make it a complete meal effortlessly.

Creative Ways to Present

For special occasions, I’ve arranged these stuffed peppers in colorful groups on a large platter and garnished each with a basil leaf or little rosemary sprigs. It makes a stunning centerpiece that always gets compliments. You can also hollow out smaller sweet peppers for appetizer-sized portions that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers store beautifully in an airtight container in the fridge for 3-4 days. I reheat gently in the microwave or oven to keep the peppers tender but intact. The sauce often thickens overnight, so give it a little stir and add a splash of water if it seems dry when reheating.

Freezing

I’ve successfully frozen both the stuffed peppers individually and the leftover sauce. Wrap each pepper tightly in foil or plastic wrap, then place in a freezer bag. When ready to enjoy, thaw overnight in the fridge and reheat slowly in the oven to keep the flavors fresh and textures tender.

Reheating

To reheat, I prefer placing the stuffed peppers in a baking dish covered with foil and heating at 350°F (175°C) until warmed through, about 20-25 minutes. This method keeps them from drying out compared to microwave reheating. If using a microwave, add a dab of water over the dish and cover loosely to retain moisture.

FAQs

Final Thoughts

This slow cooker sausage, potato, and onion-stuffed peppers recipe has become one of my go-to comfort meals because it’s simple, soulful, and always hits the spot. Whether you’re feeding a family or making dinner for yourself, it’s a delightful way to enjoy seasonal peppers in a hearty, homey dish. I hope you give it a try soon — it’s like a warm hug in a bowl, and I’d love to hear how it turns out for you!

I absolutely love this slow cooker sausage, potato, and onion-stuffed peppers recipe because it combines hearty, comforting flavors with effortless cooking. When I first tried it, I was amazed at how the slow cooker turned humble ingredients like bell peppers and sausage into a satisfying dinner with minimal hands-on time. You’ll find that the potatoes add a subtle earthiness, while the onions and herbs keep everything bright and fresh.

This recipe is perfect for busy weeknights or lazy weekends when you want to come home to a warm, flavorful meal without fussing over the stove. The slow cooker does the heavy lifting, blending the rich tomato sauce with the savory sausage filling, making it an absolute crowd-pleaser in my family. If you’re searching for a cozy, easy dish to highlight those crisp bell peppers, this slow cooker sausage, potato, and onion-stuffed peppers recipe is definitely worth trying!

Ingredients You’ll Need

This combination of ingredients works in perfect harmony to create a filling and flavorful slow cooker dish. I always recommend fresh parsley for that herbaceous lift and Italian sausage for maximum seasoning impact.

• Crushed tomatoes: Use a good-quality canned tomato for rich, tangy base sauce.
• Dried oregano: Adds the subtle herbal note that complements the sausage beautifully.
• Kosher salt and pepper: Essential for seasoning to taste and bringing out the flavors.
• Large red bell peppers: Choose firm, upright peppers—they’re easier to stuff and cook evenly.
• Small onion: Gives sweetness and moisture to balance the meatiness.
• Small potato (about 6 oz): Provides texture and heartiness—Russet or Yukon Gold work great.
• Fresh flat-leaf parsley: Brightens the filling and adds freshness you’ll notice in every bite.
• Crushed red pepper (optional): If you like a little kick, this is a subtle but effective addition.
• Italian sausage: I prefer sweet; it’s packed with herbs and spices that make the dish sing.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love making this recipe my own depending on what’s in the fridge or my mood. It’s flexible, so feel free to customize!

• Vegetarian variation: Try substituting Italian sausage with plant-based sausage or a mix of mushrooms and lentils for a meatless take that still packs flavor.
• Spice it up: When I want extra heat, I add finely chopped jalapeños or a dash more crushed red pepper to the filling.
• Cheesy topping: My family goes crazy when I sprinkle shredded mozzarella or parmesan over the peppers during the last 30 minutes on high.
• Seasonal veggies: Swap potatoes for sweet potatoes or add chopped spinach for a seasonal twist.

How to Make Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe

Step 1: Build Your Flavor Base in the Slow Cooker

Start by combining the crushed tomatoes, dried oregano, kosher salt, and pepper directly in your slow cooker. I usually use a 5- to 6-quart slow cooker so the peppers have room to stand up beautifully and cook evenly. This tomato base will gently bubble and become aromatic as everything cooks, giving the stuffed peppers a luscious sauce to nestle into.

Step 2: Prep and Mix Your Filling

Next, you’ll prep the peppers. If they’re a bit wobbly standing, I slice a tiny sliver off the bottom so they sit flat. Don’t toss the trimmed pieces; instead, finely chop them and toss with diced onion, finely chopped small potato, fresh parsley, and crushed red pepper if you want some heat. Then, add the Italian sausage and mix everything well – I find using clean hands makes it easier to combine evenly.

Step 3: Stuff and Arrange the Peppers

Using a paring knife, cut the tops off the peppers at a slight angle and discard the seeds. Spoon roughly a cup of your hearty sausage and veggie filling into each pepper. Don’t overstuff or they might tip over, but try to pack it in firmly enough so the filling holds together when cooked. Place the tops back on the peppers like little hats – it’s a fun touch that helps keep the moisture in.

Step 4: Slow Cook Till Tender

Arrange the peppers upright in the slow cooker and cover. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. You’ll know they’re done when the sausage is cooked through and the peppers are tender but still hold their shape. I like to carefully transfer the peppers onto plates with two large spoons, letting any excess liquid drain back into the tomato sauce. Give the sauce a good stir and serve alongside the peppers.

How to Serve Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe

Garnishes

I love to finish these stuffed peppers with a sprinkle of freshly chopped parsley for color and a little grated parmesan to add a savory, nutty flavor. Sometimes, a dollop of sour cream or a drizzle of olive oil right before serving really rounds things out and gives a wonderful silky texture contrast.

Side Dishes

When I serve this slow cooker sausage, potato, and onion-stuffed peppers recipe, I often pair it with crusty garlic bread or a simple green salad with a light vinaigrette to balance the richness. Roasted vegetables or a side of steamed rice can also make it a complete meal effortlessly.

Creative Ways to Present

For special occasions, I’ve arranged these stuffed peppers in colorful groups on a large platter and garnished each with a basil leaf or little rosemary sprigs. It makes a stunning centerpiece that always gets compliments. You can also hollow out smaller sweet peppers for appetizer-sized portions that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers store beautifully in an airtight container in the fridge for 3-4 days. I reheat gently in the microwave or oven to keep the peppers tender but intact. The sauce often thickens overnight, so give it a little stir and add a splash of water if it seems dry when reheating.

Freezing

I’ve successfully frozen both the stuffed peppers individually and the leftover sauce. Wrap each pepper tightly in foil or plastic wrap, then place in a freezer bag. When ready to enjoy, thaw overnight in the fridge and reheat slowly in the oven to keep the flavors fresh and textures tender.

Reheating

To reheat, I prefer placing the stuffed peppers in a baking dish covered with foil and heating at 350°F (175°C) until warmed through, about 20-25 minutes. This method keeps them from drying out compared to microwave reheating. If using a microwave, add a dab of water over the dish and cover loosely to retain moisture.

FAQs

Final Thoughts

This slow cooker sausage, potato, and onion-stuffed peppers recipe has become one of my go-to comfort meals because it’s simple, soulful, and always hits the spot. Whether you’re feeding a family or making dinner for yourself, it’s a delightful way to enjoy seasonal peppers in a hearty, homey dish. I hope you give it a try soon — it’s like a warm hug in a bowl, and I’d love to hear how it turns out for you!