Print

Easy Crockpot Italian Sausage and Peppers Sandwiches

Easy Crockpot Italian Sausage and Peppers Sandwiches - featured image
Print Recipe

A hassle-free slow cooker recipe featuring juicy Italian sausages and tender-crisp bell peppers in a rich tomato sauce, perfect for quick and comforting sandwiches.

Ingredients

Scale
  • 1.5 pounds Italian sausages (mild or spicy)
  • 3 large bell peppers (red, yellow, green), sliced into strips
  • 1 large yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon olive oil (optional, for sautéing)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • 4–6 sandwich rolls or hoagie buns

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the Italian sausages on all sides, about 5-7 minutes. Transfer sausages to the crockpot.
  2. In the same skillet, sauté sliced bell peppers and onion for 5 minutes until slightly softened but still vibrant. Add minced garlic for the last minute, stirring constantly. Transfer mixture to the crockpot over the sausages.
  3. Pour in the canned diced tomatoes with juices and tomato sauce. Sprinkle Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir gently to combine.
  4. Add balsamic vinegar on top to balance sweetness and acidity.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours until sausages reach an internal temperature of 160°F and peppers are tender but not mushy.
  6. About 15 minutes before serving, slice and lightly toast the sandwich rolls to prevent sogginess.
  7. Assemble sandwiches by placing sausages on rolls, topping with peppers and sauce. Optionally, add provolone or mozzarella slices and broil for 2 minutes for a melty finish.

Notes

Browning sausages before slow cooking adds flavor and helps them keep shape. Sauté peppers and onions briefly to preserve slight crunch. If sauce is too watery at the end, remove lid and cook on high for 30 minutes to thicken. Adjust salt to taste based on sausage brand. For gluten-free, use gluten-free rolls or serve without bread. Leftovers keep well refrigerated for up to 3 days; freeze for up to 2 months.

Nutrition

Keywords: Italian sausage, peppers, crockpot, slow cooker, sandwiches, easy dinner, comfort food, Italian seasoning, balsamic vinegar

Find it online: https://lucydishes.com/easy-crockpot-italian-sausage-and-peppers-sandwiches-recipe-for-perfect-homemade-meals/