Slow Cooker Sausage-Pepper Casserole Recipe

  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 7:00 h
  • Ready In : 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    29.3 g
  • Carbohydrate

    49.8 g
  • Fat

    5.4 g
  • Cholesterol

    110.4 mg
  • Sodium

    109 mg

Slow cooker sausage-pepper casserole recipe. Cumberland sausages (use any if you cannot find this kind) with vegetables cooked in a slow cooker. Very delicious! this recipe adapted from If you like to cook sausages in a slow cooker, you may also like to make  Sausages with Tomato Veggie Sauce:

Slow Cooker Sausages with Tomato Veggie Sauce Recipe

Italian sausages with vegetables, tomato sauce, and spices cooked in a slow cooker.

Makes 4-6 servings

Ingredients: 1 tablespoon (15 ml) olive oil, 1 white sweet onion, peeled and chopped, 1 cup shredded carrots, 2 small zucchini, chopped, 3 cloves garlic, peeled and minced, 28 oz (840 ml) can whole peeled tomatoes, undrained and chopped, 6 oz (180 ml) can tomato paste, 15 oz (350 ml) can tomato sauce, 1/2 tablespoon (7 ml) dried oregano leaves, 1 tablespoon (15 ml) chopped fresh parsley, 1 taespoon(5 ml) granulated sugar, 1 teaspoon (5 ml) crushed red pepper flakes, 1/4 cup (60 ml) dry red wine, such as Merlot, 1/2 tablespoon (7 ml) Worcestershire sauce, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 pound (480 g) Italian chicken sausages, cooked spaghetti, grated Parmesan cheese for serving

Instructions: In a large saucepan, heat olive oil over medium heat. Add onions, carrots, and zucchini. Cook, stirring occasionally until soft and onions are translucent. Stir in minced garlic and cook for further 1-2 minutes. Remove cooked vegetables from the pan and transfer to 4-6 quart (4-6 L) slow cooker.

Add Italian sausages to the same saucepan and cook until lightly browned.

Add remaining ingredients, except spaghetti and cheese, to the slow cooker. Stir well and add browned Italian sausages. Cover slow cooker and cook on low-heat setting for 4-6 hours.

Turn off the slow cooker and open the lid. Stir well and transfer sausage and vegetable mixture to serving plates. Sprinkle with grated Parmesan cheese and serve over cooked spaghetti.

Slow Cooker Sausage-Pepper Casserole Recipe


  • olive oil
  • 2 large yellow onions, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 2 celery stalks, sliced
  • 2 red bell peppers, seeded and chunked
  • 1 green bell pepper, seeded and chunked
  • 12 Cumberland sausages
  • 1 tablespoon tomato paste
  • 2 (14 oz (420 ml) cans tomatoes
  • 1 tablespoon smoked paprika
  • 1¼ cups (310 ml) low-sodium chicken stock
  • salt and freshly ground black pepper, to taste


Step 1

In a large frying pan, heat olive oil over medium-high heat. When the oil is hot, add onion, garlic, and celery. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes. Stir in bell peppers. Cook, stirring until onion is soft.

Step 2

Stir in the tomato paste and cook for further 1 minute. Add smoked paprika, undrained canned tomatoes, and chicken stock. Stir well. Increase heat to medium-high and bring vegetable-tomato mixture to a boil.

Step 3

Remove vegetable-tomato mixture from the heat and transfer to 4-6-quart (4-6 L) slow cooker.

Step 4

Wipe the frying pan out and add the sausages. Cook, turning occasionally, until browned.

Step 5

Remove browned sausages from the drying pan and transfer to the slow cooker. Cover cooker and cook on low-heat setting for 6-7 hours.

Step 6

Turn off slow cooker and open the lid. Season to taste with salt and black pepper. Stir tomato-sausage mixture well. Serve hot over mashed potatoes.

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