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Sausage and peppers is a classic Italian-American comfort dish—and this slow cooker version makes it easier than ever.
With just a few simple ingredients, everything cooks together low and slow, creating tender sausage and flavorful peppers in a rich tomato sauce.
This lighter, WW-friendly version uses turkey sausage to keep things satisfying without feeling heavy. Perfect for an easy weeknight dinner, meal prep, or feeding a crowd.
Table of Contents
- Why I Love This Slow Cooker Sausage and Peppers
- Ingredients
- Substitutions and Variations
- WW Points and Calories
- How to Make Slow Cooker Sausage and Peppers
- Tips for the Best Results
- Serving Suggestions
- Slow Cooker Sausage & Peppers Recipe
- Frequently Asked Questions
- More WW-Friendly Sausage Recipes You’ll Love
Why I Love This Slow Cooker Sausage and Peppers
- Classic comfort food made easy in the slow cooker
- Hands-off cooking—just set it and forget it
- Lightened up with turkey sausage
- Versatile: serve over pasta, zoodles, or in a sandwich
- Great for leftovers and meal prep
Ingredients
- Crushed tomatoes – Forms the base of the sauce (fire-roasted adds extra flavor)
- Bell peppers – Use a mix of red and yellow for sweetness and color
- Onion – Adds depth and balances the acidity of the tomatoes
- Garlic – Fresh is best for flavor
- Dried oregano – Classic Italian seasoning
- Italian-style turkey sausage – Keeps it lighter; use sweet, hot, or a mix
- Balsamic vinegar – Adds a subtle richness at the end
- Salt and pepper – To taste
- For Serving (optional):
- Whole wheat pasta, zucchini noodles, polenta, or rolls
- Grated Parmesan cheese
Substitutions and Variations
- Use pork or chicken sausage instead of turkey
- Add mushrooms or zucchini for extra veggies
- Serve over spaghetti squash or cauliflower rice for a lower-carb option
- Make it spicy with hot sausage or red pepper flakes
WW Points and Calories
According to my calculations each serving (including pasta) has 299 calories and 6 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)
I also like to keep this dish low carb by serving it over zoodles.
How to Make Slow Cooker Sausage and Peppers
- Lightly coat slow cooker with nonstick spray
- Add tomatoes, peppers, onion, garlic, and oregano; stir to combine
- Add sausage pieces and mix gently
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours
- Stir in balsamic vinegar and season with salt and pepper
- Serve over pasta, zoodles, or in a sandwich
Tips for the Best Results
- Slice peppers evenly so they cook at the same rate
- Use pre-cooked or browned sausage for extra flavor (optional)
- Add crushed red pepper flakes if you like heat
- Stir gently to keep sausage pieces intact
Serving Suggestions
- Serve over whole wheat pasta with a side salad
- Spoon into a hoagie roll for a classic sandwich
- Serve over zucchini noodles or spaghetti squash for a lighter meal
If you’ve made this Crock Pot Sausage with Peppers, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Sausage & Peppers Recipe
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 thick half moons
- 4 garlic cloves, chopped
- 1 tablespoon dried oregano
- 1-1/2 pounds uncooked Italian-style turkey sausage, cut into 2-inch chunks (sweet, hot or a combination of both)
- 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 the tomatoes, bell peppers, onion, garlic and oregano. Stir well to combine.
- Add the sausage and stir again.
- Cover and cook on low until the vegetables are very tender, 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
- Just before serving, stir in the balsamic vinegar and season to taste with salt and freshly ground black pepper.
- Serve over pasta with grated Parmesan, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) Optional additions: 1 tablespoon sugar to balance acidity of tomatoes, 1-2 tablespoons tomato paste if the crushed tomatoes seem really runny. For a spicier sauce add 1/2 teaspoon crushed red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slightly adapted from Weight Watchers Family Style Cookbook (affiliate link)
Frequently Asked Questions
Can I make sausage and peppers in advance?
Yes! It reheats beautifully and tastes even better the next day.
Can I use raw sausage?
Yes, it cooks fully in the slow cooker, but browning first adds extra flavor.
Can I freeze this?
Yes—store in an airtight container and freeze for up to 2–3 months.
What’s the best way to serve this?
Over pasta, in a sandwich roll, or with zucchini noodles for a lighter option.
This is my 2nd crockpot recipe I’ve learned and I’m honored to have Martha as my teacher. To be honest I’m a typical pig headed 45yr single male. I never cooked, I don’t shop for things that take forever to create. This meal took no more than 15mins to make. I really enjoyed it, however I was too lazy to find uncooked versions of meat. The precooked version in my humble opinion worked just find. I followed everything except I needed to get rid of plenty of jalapeños. It probably came out more with a kick than most readers would prefer. I really enjoyed making thus, whereas I shall make it again several times.
Had some chicken sausage to use, so making this now. Can’t wait for dinner. I’ve sampled it, and it’s delish!
Hi Martha,
I made this recipe this week. The flavors were awesome. However, I found the turkey sausage texture to be less than favorable. It seemed “grainy”. Is there another alternative?
Thanks so much. I love your recipes.
Mary
Hi Mary, Not sure what to suggest. Maybe it was the kind of turkey sausage. Possibly cooking it less long? Hope this helps. ~Martha
I would think you could use chicken sausage in the recipe, does it freeze well?
Hi Alene, yes you can use chicken or turkey sausage. I have never frozen it, but believe it would be fine. Hope this helps. ~Martha
Is there a specific brand of turkey sausage that you like?
Hi Sarah, no I’m not aligned with any particular brand. ~Martha
Just a suggestion , rather than adding sugar to the tomatoes to cut the acidity add 2 whole baby carrots while cooking. Remove after cooking. This will decrease the acidity.
Great suggestion, Sandi. Thanks for sharing!!