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

If you’ve been hunting for a comforting, no-fuss dinner that feels like a warm hug, I have just the thing for you. This Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe is one of those dishes that sneakily impresses everyone at the table, including me every time I make it. It’s cozy, packed with flavor, and so easy to pull together, especially when you’re juggling a busy week. Trust me, once you try this, these peppers will become a weeknight favorite you’ll find yourself craving again and again.

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Ingredients You’ll Need

The ingredients here are simple but thoughtfully chosen to cook beautifully together over several hours. Using fresh bell peppers as little edible bowls makes the dish visually stunning and fun to eat. I always recommend looking for firm, brightly colored peppers—they’ll hold their shape best during slow cooking.

• Crushed tomatoes: The base for your sauce, providing rich tomato flavor and moisture to keep everything juicy.
• Dried oregano: Adds that classic Italian-herby touch that pairs perfectly with sausage and tomatoes.
• Kosher salt and pepper: Essential for seasoning – I like kosher salt for its clean, pure taste.
• Large red bell peppers: Sweet and tender when cooked, they’re the stars of this recipe, holding the filling beautifully.
• Small onion: Adds subtle sweetness and depth to the stuffing mix.
• Small potato (about 6 oz): Gives the stuffing great texture and heartiness without overpowering the sausage.
• Fresh flat-leaf parsley: Brightens the stuffed mixture with a fresh, herbal note.
• Crushed red pepper (optional): For those who like a little kick—I love this little addition, but it’s totally up to your spice level.
• Italian sausage: The rich, savory protagonist that brings the dish all together—use sweet or spicy based on your preference.

Variations

I love that this Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe is like a blank canvas—you can tweak it easily based on mood, season, or what’s in your pantry. Have fun making it your own!

• Veggie swap: I sometimes trade potatoes for cooked quinoa or couscous for a lighter texture, and it always works beautifully.
• Meat alternative: Ground turkey or chicken sausage can be a leaner twist I use occasionally when I want a lighter dish.
• Cheesy addition: Adding a bit of shredded mozzarella or Parmesan into the stuffing gives a melty, indulgent surprise your family will adore.
• Spice it up: If your crew loves heat, bump up the crushed red pepper or toss in some smoked paprika for smoky depth.

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

Step 1: Prepare the sauce base

Start by combining the crushed tomatoes, dried oregano, kosher salt, and freshly ground pepper directly in your 5- to 6-quart slow cooker. This simple sauce sets the stage for all those rich flavors to mingle beautifully as the peppers cook. I like to give it a quick stir to get everything mixed well—easy prep that really pays off later.

Step 2: Get your peppers and stuffing ready

If your bell peppers don’t quite stand up on their own, slice a very thin piece off the bottom so they sit upright in the slow cooker. Don’t toss those chopped bottoms! Finely chop them and toss them into a big mixing bowl along with your diced onion, potato, fresh parsley, and crushed red pepper if you’re using it. This gives your stuffing flavor and texture from every angle.

Step 3: Mix in the sausage and stuff the peppers

Now add the Italian sausage to your veggie bowl and mix everything together well—your hands work best for this, trust me. Using a paring knife, carefully cut the tops off your peppers at a slight angle and remove the seeds. Then spoon the sausage mixture into each pepper, packing about one cup each. Don’t be shy, these beauties like a good filling!

Step 4: Slow cook until tender and delicious

Arrange your stuffed peppers upright in the slow cooker, then put the pepper tops back on as little “hats.” Cover and let it cook low and slow for 5 to 6 hours, or on high for 3 to 4 hours, until the sausage is fully cooked and the peppers are wonderfully tender. At this point, your kitchen will smell amazing—I always find myself sneaking in for a peek.

Step 5: Serve and enjoy

Carefully use two large spoons to transfer the peppers to plates, letting any extra liquid drain back into the sauce. Give that sauce a quick stir to meld the flavors and serve it alongside or spoon it over the peppers for extra saucy goodness. This step really ups the flavor game and ties everything together like a cozy little package.

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

Garnishes

For garnishes, I love a sprinkle of freshly chopped parsley or a little grated Parmesan cheese right before serving—it adds a fresh, savory pop and a nice color contrast that makes the dish even more inviting.

Side Dishes

I often pair this with a simple side salad dressed with lemon vinaigrette or some roasted garlic bread to soak up all the luscious tomato sauce. It’s just the right balance without overpowering those stuffed peppers.

Creative Ways to Present

For a fun twist at dinner parties, try serving the peppers in mini bell peppers for bite-sized appetizers, or place them on a bed of creamy polenta for a more elegant presentation. I once dressed them up with a drizzle of balsamic glaze and my guests loved the sophisticated touch!

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I like to keep the stuffed peppers separate from the sauce if possible to avoid sogginess, reheating and combining them just before serving to maintain the best texture.

Freezing

I’ve had great luck freezing this dish, too. Just freeze the stuffed peppers in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. Thaw overnight in the fridge before reheating to keep that tender, juicy texture intact.

Reheating

To reheat leftovers, I recommend warming them gently in the oven at 350°F (175°C) covered with foil for about 15-20 minutes, or until heated through. This method keeps the peppers from getting rubbery—microwaving works in a pinch but can sometimes toughen the peppers.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Sausage, Potato, and Onion-Stuffed Peppers Recipe just comes together with minimal effort yet feels so special and homemade. When I first tried this recipe, I was amazed at how the slow cooker transforms simple ingredients into something hearty and bursting with flavor. If you want an easy crowd-pleaser that fills your kitchen with incredible aromas and warms everyone’s hearts, you’ve got to give this one a go. Trust me, once you do, it’s going to be a regular in your rotation.

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