Flavor Rich Slow Cooker Sausage & Peppers
This Flavor-Rich Slow Cooker Sausage & Peppers recipe offers a delightful twist on a classic comfort food. Italian sausage links are gently simmered with sweet bell peppers, onions, and a robust tomato sauce, subtly enhanced with dry red wine and smoky paprika. It's an effortlessly prepared dish that's perfect for busy weeknights, and is naturally low-carb and suitable for a diabetic-friendly lifestyle.
Ingredients
- 1.5 pounds Italian sausage links approx. 6-7 links; choose high-quality, low-sugar pork or chicken sausage
- 1 medium Onion thinly sliced
- 2 small cloves Garlic finely minced
- 1 medium Red Bell Pepper cored, seeded, and thinly sliced
- 1 medium Orange Bell Pepper cored, seeded, and thinly sliced
- 1.5 cups Low-Sugar Marinara Sauce approx. 360-375g; check labels for minimal added sugars, e.g., under 5g sugar per serving
- 1/4 cup Dry Red Wine such as Chianti, Merlot, or Cabernet Sauvignon
- 3/4 teaspoon Italian Seasoning blend
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Red Chili Flakes optional, adjust to your spice preference
- Fine Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Layer the Sausages: Arrange the Italian sausage links in a single layer on the bottom of your slow cooker insert.
- Add Aromatics and Vegetables: Scatter the sliced onion, minced garlic, and the sliced red and orange bell peppers over and around the sausages.
- Create the Sauce: In a separate medium bowl, whisk together the low-sugar marinara sauce, dry red wine, Italian seasoning, smoked paprika, and optional red chili flakes. Season lightly with salt and pepper, being mindful that the sausage and marinara may already contain salt.
- Combine in Slow Cooker: Pour the sauce mixture evenly over the sausages and vegetables in the slow cooker. Give a gentle stir to ensure everything is mostly coated.
- Cook Low and Slow (or High and Quicker): Secure the lid on the slow cooker. Cook on the LOW heat setting for 5 to 7 hours, or on the HIGH heat setting for 2.5 to 3.5 hours. The sausages should be cooked through (internal temperature of 165∘F or 74∘C) and the peppers tender.
- Slice the Sausages: Carefully remove the cooked sausages from the slow cooker and transfer them to a cutting board. Slice the sausages into 1-inch thick rounds.
- Marry the Flavors: Return the sliced sausage to the slow cooker with the peppers and sauce. Stir gently to combine. If possible, allow the dish to rest on the WARM or LOW setting for an additional 10-15 minutes for the flavors to meld further.
- Serve and Enjoy: Serve hot. This dish is excellent on its own, or paired with cauliflower rice, zucchini noodles, a fresh green salad, or low-carb bread to soak up the delicious sauce.
Notes
- Sausage Selection: The quality of your Italian sausage will significantly impact the final flavor. Look for brands with minimal fillers and sugar. Both pork and chicken Italian sausage work well in this recipe.
- Marinara Matters: Opt for a high-quality, low-sugar marinara sauce. Reading labels is key to keeping this dish diabetic-friendly and low in unnecessary sugars.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
- Calories: Approximately 600 kcal
- Protein: Approximately 25.3 g
- Total Fat: Approximately 47.8 g
- Saturated Fat: Approximately 16.1 g (Highly dependent on sausage type)
- Total Carbohydrates: Approximately 13.6 g
- Dietary Fiber: Approximately 2.7 g
- Total Sugars: Approximately 6.1 g - 7.2 g (Dependent on sausage and marinara sauce sugar content)
- Net Carbohydrates: Approximately 10.9 g
- Sodium: (This value is highly variable depending on the sausage and marinara sauce used, but will likely be significant. For example, 1.5 lbs of sausage could contain 3000-6000mg of sodium, and 1.5 cups of marinara could add another 600-1500mg. This would result in approx. 800-1600+ mg per serving. Always check labels if sodium is a concern.)