If Crockpot Sausage-Stuffed Mini Sweet Peppers sounds like the kind of recipe that makes you feel like you really have your life together—without actually doing much—welcome, you’re in the right kitchen. This is one of those “dump it in, walk away, come back to magic” meals that saves you on busy weeknights, game days, or anytime your brain is running on 12 open tabs and one of them is definitely anxiety.
You’re getting sweet little peppers stuffed with savory Italian sausage, simmered in spaghetti sauce until everything turns tender and ridiculously flavorful… and then (the best part) finished with melty mozzarella. It’s cozy, satisfying, and honestly? Your slow cooker does most of the heavy lifting while you go live your life.
Table of Contents
Why You’ll Love These Crockpot Sausage-Stuffed Mini Sweet Peppers
- They’re basically bite-size comfort food. Like a pizza-ish, sausage-y hug… in pepper form.
- Minimal ingredients, maximum payoff. Four simple things, no fancy grocery scavenger hunt.
- Great for picky eaters. The peppers get softer and sweeter as they cook, and the sauce + cheese combo helps everything feel familiar.
- Perfect for parties or meal prep. They look impressive, but they’re secretly easy (my favorite kind of impressive).
Ingredients You’ll Need
Here’s the short and sweet list for Crockpot Sausage-Stuffed Mini Sweet Peppers:
- 1 1/2 pounds (24 oz) mini sweet peppers
Tip: Some stores sell 8 oz bags—grab three. If you only find 16 oz bags, buy one and either:- mix extra sausage into the sauce, or
- buy two bags and slice leftover peppers onto salads (future-you will feel very smug).
- 1 pound ground Italian sausage (sweet or spicy—your call)
- 24 oz jar spaghetti sauce (Prego Traditional is a great choice)
- 8 oz shredded mozzarella cheese (about 2 cups) — save this for the end
How to Make Crockpot Sausage-Stuffed Mini Sweet Peppers
Step 1: Prep the peppers
Cut the tops off your mini sweet peppers and remove the seeds.
Don’t stress if a few seeds cling on for dear life. They’re tiny peppers. They’re dramatic. It’s fine.
Step 2: Stuff with sausage
Take your ground Italian sausage and stuff it into each pepper.
- You can use your fingers (the classic method).
- Or use a small spoon.
- Or if you’re feeling fancy, scoop sausage into a zip-top bag, snip the corner, and “pipe” it in like you’re on a cooking show.
Step 3: Load the crockpot
Place the stuffed peppers into the slow cooker in a snug layer. It’s okay if they’re packed in there—cozy is good.
Step 4: Add the sauce
Pour the spaghetti sauce over the peppers, making sure they’re well covered. Some peppers might peek out a bit—no big deal. They’ll soften and settle as they cook.
Step 5: Slow cook
Cover and cook on LOW for 6–8 hours.
This is the part where you do literally anything else. Laundry. Work. A nap. Stare at your phone while pretending you’re “resting.” No judgment.
Step 6: Add mozzarella at the end
About 10 minutes before serving, sprinkle the shredded mozzarella on top.
Cover again and cook 10 more minutes, just until the cheese melts into that bubbly, dreamy layer.
Helpful Tips (Because Life Is Already Enough)
- Line your slow cooker? If you love easy cleanup, slow cooker liners can help (especially if your sauce likes to cling like it pays rent).
- Want it extra saucy? Add a second small jar of sauce or a splash of water if your cooker runs hot and sauce thickens.
- Spicy level control: Use mild/sweet sausage for kid-friendly vibes, or spicy sausage if you want that “ooh hello!” kick.
- Cheese timing matters: Don’t add mozzarella at the beginning. It’ll disappear into the sauce and you’ll miss that gooey top layer.
- Serving idea: Spoon them over pasta, rice, or even polenta. Or just eat them as-is like the delicious pepper boats they are.
If your sauce looks a little thick by the end, don’t panic—it’s not “too thick,” it’s just extra comfort waiting to happen.
A Little Real-Life Moment From My Kitchen
The first time I made Crockpot Sausage-Stuffed Mini Sweet Peppers, it was one of those weeks where everything felt urgent… except dinner, which I had absolutely not planned. I needed something that looked like I tried, without actually trying too hard.
So I stuffed the peppers, poured the sauce, hit “low,” and moved on with my day. Hours later, my kitchen smelled like an Italian restaurant had moved in and started paying bills. And when I added the mozzarella on top? Let’s just say everyone suddenly appeared in the kitchen like they’d been summoned by cheese.
FAQs About Crockpot Sausage-Stuffed Mini Sweet Peppers
Can I use a different kind of sausage?
Absolutely. Ground turkey Italian sausage works, and so does chicken sausage if it’s the kind you can crumble and stuff easily. Just keep in mind: leaner sausage may be a little less juicy, so extra sauce helps.
What if I can’t find 24 oz of mini sweet peppers?
No problem. Use what you can find. If you have extra sausage, brown it in a skillet and stir it into the sauce for a meaty spaghetti sauce situation (nobody will complain).
How do I store leftovers?
Let them cool, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave or in a small saucepan with a splash of sauce to keep them from drying out.
Can I freeze them?
Yes. Freeze in a sauce-friendly container for up to 2–3 months. Thaw in the fridge overnight, then reheat gently. (Cheese can get a little different after freezing, so you can also add fresh mozzarella when reheating.)
Do I have to use mozzarella?
Nope. Mozzarella is classic, but provolone or an Italian blend works too. Even a sprinkle of parmesan at the end is delicious if that’s what you’ve got.
Serve It Up and Savor the Cozy
When you need a meal that feels comforting, looks impressive, and doesn’t demand your whole evening, Crockpot Sausage-Stuffed Mini Sweet Peppers are the answer. They’re saucy, cheesy, and totally weeknight-friendly—basically the kind of dinner that says, “I’m doing great,” even if you’re wearing yesterday’s leggings and calling it a “capsule wardrobe.”
Make them once, and don’t be surprised if they end up in your regular rotation—because Crockpot Sausage-Stuffed Mini Sweet Peppers are the kind of easy win we all deserve.
Keep the Cozy Going (More Easy Favorites)
- If you loved these Crockpot Sausage-Stuffed Mini Sweet Peppers, you’ll probably swoon over Slow Cooker Creamy Sausage Tortellini Soup—it’s warm, creamy, and basically a blanket in a bowl.
- Craving more saucy + cheesy comfort? Crockpot Chicken Parmesan has those melty, “everyone’s suddenly in the kitchen” vibes.
- Need a hands-off dinner that feels like you really did something today? Easy Crock Pot Pot Roast is a classic for a reason.
- For another easy win with big flavor, try Slow Cooker Honey Garlic Chicken—sweet, savory, and perfect with rice.
Made this recipe? I’d love to hear how your Crockpot Sausage-Stuffed Mini Sweet Peppers turned out! Leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know if this one deserves a spot in their weekly rotation.
Crockpot Sausage-Stuffed Mini Sweet Peppers
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
Crockpot Sausage-Stuffed Mini Sweet Peppers are an easy 4-ingredient slow cooker dinner made with sweet mini peppers, Italian sausage, spaghetti sauce, and melty mozzarella. This hands-off recipe is perfect for busy weeknights, parties, or meal prep. Saucy, cheesy, and full of comforting flavor, these stuffed peppers practically cook themselves.
Ingredients
1½ pounds (24 oz) mini sweet peppers
1 pound ground Italian sausage (sweet or spicy)
24 oz jar spaghetti sauce
8 oz shredded mozzarella cheese (about 2 cups)
Instructions
Cut the tops off the mini sweet peppers and remove the seeds. It’s okay if a few seeds remain.
Stuff each pepper with raw ground Italian sausage.
Arrange the stuffed peppers in the crockpot in a single snug layer.
Pour the spaghetti sauce evenly over the peppers, covering them well.
Cover and cook on LOW for 6–8 hours, until the sausage is fully cooked and peppers are tender.
Sprinkle shredded mozzarella cheese over the top. Cover and cook for an additional 10 minutes, or until the cheese is melted.
Serve warm with extra sauce spooned over the top.
Notes
You can use mild, sweet, or spicy Italian sausage depending on your preference.
If you have extra sausage, brown it separately and mix it into the sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
These reheat beautifully in the microwave or on the stovetop.
For extra flavor, garnish with fresh parsley or grated parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 stuffed peppers
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg