If you’re looking for a cozy, hands-off dinner that packs a punch of flavor, this Slow Cooker Sausage, Potato and Onion-Stuffed Peppers Recipe is an absolute must-try. Imagine sweet red peppers bursting with a savory stuffing of sausage, tender potatoes, and aromatic onions, all slow-cooked to tender perfection. Trust me, once you try it, you’ll wonder why you didn’t make stuffed peppers in the slow cooker sooner!

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Why You’ll Love This Recipe

Effortless Preparation: You just prep, stuff, and let your slow cooker do the magic for hours.
Comfort Food Classic: Sausage and potatoes stuffed inside sweet bell peppers make a savory, satisfying meal.
Versatile and Adaptable: Perfect for customizing based on what you have on hand or your flavor preferences.
Great for Busy Days: It’s a set-it-and-forget-it dinner that comes together even on your busiest nights.

A single red bell pepper stuffed with a mix of browned ground meat and melted cheese, with the pepper's top placed open like a lid. The pepper sits on a layer of thick red tomato sauce spread on a white plate. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Slow Cooker Sausage, Potato and Onion-Stuffed Peppers Recipe are straightforward but come together to create a deeply flavorful dish. Each one plays a key role—juicy sausage for heartiness, potatoes for that comforting texture, and tomatoes to keep everything moist and saucy.

Crushed tomatoes: Acts as the base sauce, adding moisture and tang.
Dried oregano: Gives a lovely herbaceous kick that complements sausage well.
Kosher salt and pepper: Essential for balancing flavors throughout.
Large red bell peppers: Sweet and sturdy vessels to hold the stuffing.
Small onion: Brings natural sweetness and depth when cooked.
Small potato: Adds hearty texture and soaks up the flavors.
Fresh flat-leaf parsley: Brightens the dish with fresh herbal notes.
Crushed red pepper (optional): For those who like a subtle heat.
Italian sausage: The star protein that flavors the whole dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this recipe lends itself to little tweaks depending on what mood I’m in or what’s in my fridge. Feel free to make it your own—it’s forgiving and perfect for experimenting.

Vegetarian version: Swap sausage for plant-based sausage or cooked lentils—my vegan friend swears by this swap!
Cheesy twist: Add shredded mozzarella or Parmesan on top during the last 30 minutes of cooking for a melty finish.
Spice it up: Increase the crushed red pepper or add a dash of smoked paprika for smoky warmth.
Use different peppers: I sometimes try yellow or orange bell peppers for a milder, sweeter bite.

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

Step 1: Prepare Your Sauce Base

Start by mixing crushed tomatoes with oregano, kosher salt, and black pepper directly in your slow cooker. This simple sauce will help keep your peppers moist during cooking and infuse every bite with seasoning. I usually give it a quick stir to make sure everything’s well combined before adding the peppers.

Step 2: Tackle the Peppers and Prepare the Filling

One trick I’ve learned is to slice a tiny sliver off the bottom of any pepper that won’t quite stand up straight—this keeps them from tipping over in the slow cooker. Don’t toss the trimmed piece; finely chop it along with your onion, potato, and parsley. Toss these chopped ingredients together with the sausage and crushed red pepper, if using. Mixing the filling in a big bowl works best to get everything evenly combined.

Step 3: Stuff and Ready the Peppers

Using a small paring knife, cut the tops off the peppers at a slight angle and remove the seeds—this creates a nice cavity for your filling. Then, stuff each pepper generously with about a cup of the sausage and veggie mixture. I like to pack it down just a bit, so it holds together without spilling out.

Step 4: Slow Cook to Perfection

Arrange your stuffed peppers upright in the slow cooker, placing the tops gently back on each. Cover, and set your slow cooker to low for about 5 to 6 hours, or high for 3 to 4 hours. You’ll know it’s ready when the sausage is cooked through and the peppers are tender.I like to check once towards the end to ensure there’s enough sauce, adding a splash of water or broth if things look dry.

Step 5: Serve & Savor

Carefully use two large spoons to lift the peppers out, letting any excess liquid drain back into the sauce. Give the sauce a good stir and spoon it alongside or over the peppers on your plate. The sauce is where all those wonderful flavors concentrate, so don’t skip it!

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Pro Tips for Making Slow Cooker Sausage, Potato and Onion-Stuffed Peppers Recipe

Peppers That Stand Tall: If your peppers wobble, very carefully slice a thin layer off the bottom; it won’t compromise the structure if done gently.
Don’t Overfill: Stuff with about 1 cup of filling to avoid spillage and ensure even cooking.
Sauce Check: Check mid-cook to see if you need to add a bit of water or broth—this keeps your peppers luscious, not dry.
Slow Cooker Size Matters: Use a 5-6 quart slow cooker so your peppers fit standing upright for best results.

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

A large red bell pepper stands upright on a white plate, filled with a mixture of cooked ground meat, melted cheese, and small pieces of green vegetables. The pepper's top, with its stem attached, leans slightly against it like a lid. Around the base of the pepper, there is a pool of red tomato sauce spread loosely on the white plate. The wooden surface behind the plate is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes are a sprinkle of freshly chopped parsley or some grated Parmesan cheese. They add a fresh, bright contrast and a little umami punch that really rounds out each bite. Sometimes I’ll dollop a bit of sour cream or Greek yogurt too—especially if I’ve added crushed red pepper for some heat.

Side Dishes

I enjoy pairing these stuffed peppers with a simple mixed green salad tossed in a light vinaigrette to cut through the richness. Roasted or steamed green beans also make a crisp, fresh side that complements the dish beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these peppers on a platter surrounded by fresh herbs and even added a drizzle of balsamic glaze for a gourmet touch. Serving them family-style right from the slow cooker at the table is always a hit too!

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers to room temperature, then store them uncovered in the fridge for an hour before covering—this helps prevent sogginess. Keep them in an airtight container for up to 3 days; they reheat beautifully without losing moisture.

Freezing

This recipe freezes surprisingly well. I freeze individual stuffed peppers wrapped tightly in foil then in a freezer-safe bag. They make for an easy, ready-to-go meal; just thaw overnight before reheating in the oven or microwave.

Reheating

To reheat, I prefer the oven at 350°F (175°C) — cover loosely with foil and warm for about 20-25 minutes until heated through. The sauce helps keep everything juicy so the peppers don’t dry out. Microwaving works too in a pinch, just be sure to cover them to trap moisture.

FAQs

Can I use other types of sausage for this recipe?

Absolutely! While Italian sausage works well for its seasoning, you can use breakfast sausage, chorizo, or even turkey sausage if you prefer a leaner option. Just adjust the seasoning to taste, especially if your sausage is already spicy or heavily seasoned.
Do I have to peel the potatoes before mixing them into the stuffing?

It’s up to you! I often leave the skins on for added texture and nutrients, especially with small potatoes. Just be sure to wash them thoroughly before chopping finely to help them cook evenly inside the peppers.
Can I prepare this recipe the night before and cook it the next day?

Yes! You can assemble and stuff the peppers the night before and refrigerate them covered. Just add them to the slow cooker and adjust the cooking time slightly, as cold ingredients may need a bit longer to cook through.
What if my slow cooker is smaller and the peppers won’t fit upright?

If space is tight, you can lay the peppers on their sides and carefully spoon some sauce over them during cooking to keep them moist. Be cautious when turning them to avoid breaking apart the filling.
How do I know when the peppers are done?

The peppers should be tender to the touch but still hold their shape, and the sausage filling needs to be fully cooked through with no pink remaining. Usually, 5-6 hours on low or 3-4 hours on high does the trick perfectly.

Final Thoughts

This Slow Cooker Sausage, Potato and Onion-Stuffed Peppers Recipe has become a favorite in my home because it’s the perfect blend of comfort, ease, and flavor that makes busy weeknights feel a little more special. I love how the slow cooker develops these layers of taste with minimal effort and cleanup. Honestly, I recommend giving this recipe a try—you’ll enjoy coming home to dinner that feels like a warm hug on a plate!