Crockpot Sausage-Stuffed Mini Sweet Peppers (Low Carb Comfort!)
Founder & Family Recipe Expert
If you love the flavor of stuffed peppers but hate the work of parboiling and baking, these Crockpot Sausage-Stuffed Mini Sweet Peppers are going to be your new weeknight hero. By using mini peppers instead of large bell peppers, you get a perfect bite-sized ratio of sweet vegetable to savory meat in every mouthful. Plus, letting them simmer slowly in marinara sauce makes the filling incredibly tender while infusing the peppers with rich Italian flavors.
As seen in the photos, this dish is vibrant and hearty. The peppers soften beautifully in the slow cooker without falling apart, acting as colorful vessels for the juicy Italian sausage. The surrounding tomato sauce thickens as it cooks, creating a braising liquid that doubles as a delicious gravy for dipping crusty bread or spooning over pasta.
Secrets to the Perfect Crockpot Sausage-Stuffed Mini Sweet Peppers
Why It Works
This recipe works because of the sweet-savory contrast. The mini peppers have a concentrated natural sweetness that pairs perfectly with the fennel and garlic notes in the Italian sausage. Unlike baking, which can dry out the meat, the slow braising technique in the crockpot ensures the sausage cooks gently in the moisture of the sauce, resulting in a filling that is never dry or crumbly.
Visually, the variation in pepper colors—red, orange, and yellow—makes this a stunning dish to serve straight from the pot. In my experience, the red peppers tend to be slightly sweeter, while the yellow ones offer a milder flavor profile that lets the sausage shine through.
My Story With This Recipe
I first developed this recipe during a particularly busy catering season when I needed something that could be prepped ahead and would hold well during service. After testing various cooking methods, I discovered that the slow cooker not only made the peppers more tender but actually enhanced the flavors more than traditional baking.
What started as a catering solution quickly became a family favorite, especially during autumn when our local farmers’ market overflows with beautiful mini peppers. My children, who once picked around bell peppers in their meals, now eagerly help stuff these little vessels—though I suspect the promise of melted cheese on top might have something to do with their enthusiasm.
Sarah Mitchell’s Professional Tips
- Pepper Selection: Choose peppers of similar size for even cooking. Look for ones with flat bottoms that will stand upright in the slow cooker.
- Meat Preparation: Mix your sausage filling with cold hands and avoid overworking it, which can make the final texture tough. If the meat mixture is too sticky, wet your hands with cold water.
- Temperature Control: Start on HIGH for the first hour to get the cooking process going, then reduce to LOW for the remaining time. This prevents the peppers from becoming too soft while ensuring the meat cooks through.
- Make-Ahead Strategy: You can stuff the peppers up to 24 hours in advance and keep them refrigerated. Just add an extra 30 minutes to the cooking time if starting from cold.
Serve these appetizers with toothpicks for a party or pair them with a Classic Caesar Salad for a light dinner. The leftovers, if you have any, reheat beautifully for lunch the next day—I often make a double batch just for this reason!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. These can be frozen, but the peppers will become very soft upon thawing—best enjoyed fresh or refrigerated.
Substitutions
Meat: Ground turkey or chicken sausage can be used for a lighter version, but you may need to add a pinch more salt and fennel seeds to the mix. Sauce: Use a sugar-free marinara (like Rao's) to keep this strictly Keto. Peppers: If you can't find mini peppers, you can use regular bell peppers cut into quarters, though the cooking time may vary slightly.
Ingredients
1.5 lbs (approx. 24 oz bag)
1 lb (Sweet or Spicy, casings removed)
24 oz jar (e.g., Prego Traditional or Marinara)
8 oz, shredded (approx. 2 cups)
1 tbsp, chopped (optional garnish)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Wash the peppers. Cut the tops off and remove the stems and seeds. A small spoon handle helps scrape out the seeds.
Take small chunks of the raw ground Italian sausage and stuff them into each pepper. Push the meat down gently to fill the cavity. (If you have extra meat, roll it into mini meatballs).
Pour about 1/3 of the spaghetti sauce into the bottom of the slow cooker to prevent sticking.
Arrange the stuffed peppers in the slow cooker. You can stack them if needed.
Pour the remaining sauce over the top of the peppers.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The peppers should be tender and the internal temperature of the sausage should reach 160°F.
About 15 minutes before serving, sprinkle the shredded mozzarella cheese over the top. Cover and let it melt until gooey.
Garnish with fresh basil as shown in the photo and serve warm.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Crockpot Sausage-Stuffed Mini Sweet Peppers (Low Carb Comfort!)
From Sarah Mitchell: After 15 years of running my restaurant’s appetizer menu, I’ve learned that the best party foods are the ones that combine conv
Ingredients
Instructions
Wash the peppers. Cut the tops off and remove the stems and seeds. A small spoon handle helps scrape out the seeds.
Take small chunks of the raw ground Italian sausage and stuff them into each pepper. Push the meat down gently to fill the cavity. (If you have extra meat, roll it into mini meatballs).
Pour about 1/3 of the spaghetti sauce into the bottom of the slow cooker to prevent sticking.
Arrange the stuffed peppers in the slow cooker. You can stack them if needed.
Pour the remaining sauce over the top of the peppers.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The peppers should be tender and the internal temperature of the sausage should reach 160°F.
About 15 minutes before serving, sprinkle the shredded mozzarella cheese over the top. Cover and let it melt until gooey.
Garnish with fresh basil as shown in the photo and serve warm.
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Tools You'll Need
- It’s naturally low-carb and keto-friendly (check your sauce labels).
- It transforms a simple bag of peppers into a gourmet-looking appetizer.
- The leftovers reheat beautifully for lunch the next day.
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
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Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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