Sausage and peppers is a beloved Italian‑American comfort meal, and this slow cooker version makes it simpler than ever. A few straightforward ingredients simmer together for hours, yielding tender sausage and sweet peppers in a rich tomato sauce.
This lighter, WW‑friendly variant uses Italian‑style turkey sausage to keep the dish satisfying without being heavy. It’s ideal for an easy weeknight dinner, meal prep, or feeding a crowd.
Why I Love This Slow Cooker Sausage and Peppers
- Classic comfort food that’s effortless in a slow cooker
- Hands‑off cooking—set it and forget it
- Lightened up with turkey sausage for fewer calories
- Flexible: serve over pasta, zoodles, polenta, or in a sandwich
- Excellent for leftovers and meal prep
Ingredients
- Crushed tomatoes – the basis for the sauce (fire‑roasted adds extra depth)
- Bell peppers – use a mix of red and yellow for sweetness and color
- Onion – adds savory balance to the tomatoes
- Garlic – fresh cloves give the best flavor
- Dried oregano – a classic Italian herb
- Italian‑style turkey sausage – keeps the dish lighter; choose sweet, hot, or a mix
- Balsamic vinegar – stirred in at the end to add subtle richness
- Salt and pepper – to taste
- Optional for serving:
- Whole wheat pasta, zucchini noodles, polenta, or rolls
- Grated Parmesan cheese
Substitutions and Variations
- Swap turkey sausage for pork or chicken sausage
- Add mushrooms or zucchini for extra vegetables
- Serve over spaghetti squash or cauliflower rice for a lower‑carb meal
- Make it spicy with hot sausage or red pepper flakes
WW Points and Calories
Each serving (including pasta) is approximately 299 calories and 6 WW Points, based on the recipe as written.
If you track WW Points in the WeightWatchers app you can log this recipe to get a precise value for your plan and portion. I also like serving it over zoodles to keep the meal lower in carbohydrates.
How to Make Slow Cooker Sausage and Peppers
- Lightly coat the slow cooker with nonstick cooking spray.
- Add crushed tomatoes, sliced peppers, sliced onion, chopped garlic, and dried oregano; stir to combine.
- Add sausage pieces and mix gently so they’re nestled in the sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the vegetables are very tender.
- Stir in the balsamic vinegar and adjust seasoning with salt and pepper just before serving.
- Serve over pasta, zucchini noodles, polenta, or spoon into sandwich rolls.
Tips for the Best Results
- Slice peppers uniformly so they cook evenly.
- Browning the sausage first adds flavor, but it’s optional—raw sausage will cook through in the slow cooker.
- Add crushed red pepper flakes for heat, or a tablespoon of sugar to balance very acidic tomatoes.
- Gently stir when combining to keep sausage pieces intact.
Serving Suggestions
- Serve over whole wheat pasta with a side salad for a balanced meal.
- Spoon into a toasted hoagie roll for a hearty sandwich.
- For a lighter plate, serve over zucchini noodles or spaghetti squash.
If you try this slow cooker sausage and peppers, consider leaving a rating and a comment telling others how it turned out. I love hearing how readers adapt recipes to suit their tastes.
Slow Cooker Sausage & Peppers Recipe
Equipment
- Chef knife
- 6‑quart slow cooker (ideal)
Ingredients
- 1 can (28 ounces) crushed tomatoes
- 2 red bell peppers, seeded and sliced 1/2‑inch thick
- 1 yellow bell pepper, seeded and sliced 1/2‑inch thick
- 1 large onion, sliced into 1/4‑inch half moons
- 4 garlic cloves, chopped
- 1 tablespoon dried oregano
- 1 1/2 pounds uncooked Italian‑style turkey sausage, cut into 2‑inch chunks
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
- 1/2 pound whole wheat pasta, cooked (for serving)
- Grated Parmesan cheese, optional (for serving)
Instructions
- Ideal slow cooker size: 5‑ or 6‑quart.
- Coat the slow cooker with nonstick cooking spray.
- Add crushed tomatoes, bell peppers, onion, garlic, and oregano. Stir to combine.
- Add the sausage and stir gently so pieces are distributed throughout the sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until vegetables are very tender.
- Just before serving, stir in balsamic vinegar and season with salt and freshly ground black pepper.
- Serve over pasta with grated Parmesan if desired.
Notes
Serving size: 1 cup sausage and peppers + 1/2 cup pasta.
WW Points: 6 (approximate).
Optional additions: 1 tablespoon sugar to balance acidity, 1–2 tablespoons tomato paste if the crushed tomatoes are very thin. For spice, add 1/2 teaspoon crushed red pepper flakes.
Nutrition
Serving: 1 cup sausage and peppers + 1/2 cup pasta — Calories: 299 kcal; Carbohydrates: 35 g; Protein: 21 g; Fat: 10 g; Saturated Fat: 3 g; Sodium: 923 mg; Fiber: 7 g; Sugar: 10 g. Nutrition info is an approximation.
Additional Info
Course: Main Course
Cuisine: American
Source: Slightly adapted from Weight Watchers Family Style Cookbook.
Frequently Asked Questions
Can I make sausage and peppers in advance?
Yes. It reheats well and often tastes better the next day.
Can I use raw sausage?
Yes—raw sausage cooks fully in the slow cooker; browning first improves flavor but isn’t required.
Can I freeze this?
Yes. Store in an airtight container and freeze for 2–3 months.
What’s the best way to serve this?
Serve over pasta, in a sandwich roll, or with zucchini noodles for a lighter meal.
More WW‑Friendly Sausage Recipes You’ll Love
- 3‑Ingredient Sausage Apple Skewers
- Slow Cooker Sausage Lentil Stew
- Italian Sausage Pasta with Vegetables
- Pasta with Sausage, Peppers, Onions and Mushrooms
- Slow Cooker Sausage Spaghetti Sauce