Peppers Archives - The Slow Roasted Italian

Roasted Red Peppers

Donna Elick — Tue, 03 Mar 2026 10:00:00 +0000

Make sweet, smoky, silky-soft Roasted Red Peppers with charred edges and deep, concentrated flavor… right at home! Roasting turns raw bell peppers into something completely different. They’re richer, sweeter, almost jammy, with that unmistakable smoky bite you only get from real heat. Tender but not mushy, fragrant without being bitter, and honestly good enough to eat straight from the bowl with a fork. This is one of those simple kitchen staples that makes everything it touches taste better.

WHY YOU’LL LOVE THIS ROASTED RED PEPPERS RECIPE

Sweet, smoky, deeply concentrated flavor
Hands-off broiler method
So much better than jarred
Easy to make ahead
Incredibly versatile

Roasted Red Peppers

This is one of those things that sounds fancy until you actually do it. It’s just peppers and heat. That’s it.

Roasting completely changes them: the sugars concentrate, the skins blister and slip right off, and suddenly you’ve got something soft, sweet, and smoky that tastes like it came from a really good deli counter.

I roast red peppers in the oven all the time and keep them in the fridge because they fix meals.

Sandwich feeling boring? Add roasted red peppers. Pasta needs something? Peppers. Eggs, salads, grain bowls, pizza… you get it. They just work.

This recipe is not complicated by any stretch. It’s simply letting heat do what heat does best.

And once you know how to make roasted red peppers? You’ll be making them every week.

INGREDIENT NOTES

Red Bell Peppers: Red are naturally sweeter than any of the other colors, and they roast the best!
Olive Oil (Optional): A light drizzle brings everything together. You’ll need extra if you want to store roasted red peppers long-term.
Kosher Salt: Just enough to wake the flavor up.
Fresh Herbs: Optional, but lovely if you have them. Basil, thyme, or parsley are my top picks.

VARIATIONS

Garlic-Infused: Toss with olive oil and roasted garlic after peeling.

Herb-Heavy: Finish with fresh basil, thyme, or parsley.

Vinegar Kick: Add a splash of red wine vinegar.

Spicy: Sprinkle with red pepper flakes after roasting.

Marinated: Store roasted red peppers submerged in olive oil. But no raw garlic for long storage!

Chopped: Dice fine to use in sauces, spreads, and dips.

SERVING SUGGESTIONS

Layer on sandwiches and wraps.
Add to pasta or grain bowls.
Serve alongside grilled or roasted meats.
Blend into hummus, pesto, pasta sauces, or even tomato soup!
Toss into salads for some extra sweetness.
Spoon over eggs or omelets or tuck into quiches.
Incorporate into our veggie pizza appetizer.
Layer onto crostini with whipped feta or goat cheese and fresh basil.

ROAST RED PEPPERS IN THE OVEN FAQ

Why do they need to be blackened?

That char loosens the skin so they’re easy to peel and adds a rich, smoky flavor that you can’t get any other way.

Can I roast these another way?

Yes. It’s easiest to roast red peppers in the oven, but the grill, a dry cast-iron skillet, or an open flame works too.

Do I have to peel roasted red peppers?

The skins become bitter and tough once charred, so trust me, you’ll want to remove them.

Can I make these ahead?

Absolutely. Red peppers roasted in the oven are even better after a day or two!

Roasting peppers is all about controlled charring and moisture release.

High heat blisters the skins quickly, breaking down the outer cell walls while concentrating sugars in the flesh underneath.

As the peppers steam after roasting, trapped moisture separates the softened flesh from the charred skin, which is why peeling becomes effortless.

Red peppers have higher natural sugar content than green or yellow, so caramelization happens faster and flavor intensifies instead of turning bitter.

Letting them rest in their own juices preserves aroma and texture, keeping them silky instead of dry.

This roasted red peppers recipe isn’t about some fancy technique. It’s heat, steam, and timing working together.

DONNA’S PRO TIPS

Cut peppers flat for even charring.
Don’t under-roast. Blackened and blistered is correct.
Steam immediately after broiling to loosen the skins for peeling.
Peel gently, and don’t rinse unless needed. You’ll only be losing delicious flavor.
Season lightly with kosher salt. They don’t need much!
Good for up to a week in the fridge or up to 6 months in the freezer.
Store roasted peppers with their natural juices to concentrate flavor even more.

TOOLS NEEDED

Rimmed Baking Sheet: Gives plenty of room to char the peppers, not steam.
Foil: For easy cleanup and steaming.
Sharp Knife: Clean cuts make peeling easier.
Heatproof Bowl: Traps steam properly after roasting.
Tongs or Fingers: Skins should slip right off!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Broiler = fastest method
Charred skins peel easily
Red peppers are sweetest
Steam makes peeling simple
Better than jarred
Great make-ahead staple
Fixes boring meals instantly

Roasted Red Peppers

Learn how to make Roasted Red Peppers from scratch, then use them right away or pack in oil for later. Naturally sweet and a little smoky!

Course Main

Cuisine American

Method Oven

Prep Time 10

Cook Time 10

steam time 10

Total Time 30

Servings About ½ bell pepper per person

Calories 39cal

Author Donna Elick

Equipment

Ingredients

5 to 8 red bell peppers, washed and dried

Optional for finishing:

Extra virgin olive oil
Kosher salt
Fresh herbs such as basil, thyme, or parsley

Instructions

PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
CUT PEPPERS: Stand 5 to 8 red bell peppers, washed and dried upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with Kosher salt and drizzle with Extra virgin olive oil. Add Fresh herbs if using.
STORE OR SERVE: Use immediately or store with their natural juices.

Notes

Doneness Tip: Peppers are ready when the skins are mostly black and the flesh is very tender. Under-charred peppers are harder to peel and less smoky.

Make-Ahead: Roasted red peppers can be made ahead and used throughout the week.

Storage: Store roasted peppers with their juices in an airtight container in the refrigerator for up to 1 week.

Oil Storage: You may submerge the peppers in olive oil for storage, but do not add raw garlic unless the peppers will be consumed within 1 week due to food safety concerns.

Freezing: Cool completely, then freeze peppers in a single layer before transferring to a freezer-safe bag. Use within 6 months.

Yield Note: One medium-large red bell pepper yields about ½ to ¾ cup roasted peppers.

Nutrition

Originally Published July 12, 2011, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Red Peppers appeared first on The Slow Roasted Italian.

Greek Stuffed Peppers

Donna Elick — Tue, 10 Feb 2026 10:00:00 +0000

Savory, herby, and deeply comforting, these Greek Stuffed Peppers are filled with seasoned beef, rice, fire-roasted tomatoes, briny olives, and plenty of feta. They bake up tender and juicy, with just enough sauce to keep everything cozy without turning soupy. Warm Mediterranean flavors, familiar structure, and a dinner that feels a little special without being fussy.

WHY YOU’LL LOVE GREEK STUFFED BELL PEPPERS

Hearty and filling, but not heavy
Classic Greek flavors everyone recognizes
Great for make-ahead dinners
Bakes beautifully without drying out
Leftovers are even better the next day

Greek Stuffed Peppers

Stuffed peppers are one of those dinners that feel like more effort than they actually are.

They remind me of my childhood. My mom loved to make peppers, and we ate them often. That inspired me to reimagine her recipe into a whole new flavor profile.

Everything happens in layers. You build flavor in the skillet. You tuck it into the peppers. Then the oven does the rest.

I especially love these Greek stuffed bell peppers because they’re sturdy. They hold their shape. They reheat well. And they don’t need anything fancy on the side to feel complete.

The olives and feta do the heavy lifting here. Salty, briny, rich. Don’t be shy with them.

INGREDIENT NOTES

Ground Beef (85%): Enough fat for flavor, but not so much that your stuffed Greek peppers turn out greasy.
Fire-Roasted Tomatoes: Adds depth to the filling without extra steps.
Greek Seasoning: Obviously a must, but Italian seasoning works in a pinch.
Kalamata Olives: Briny and bold… they matter here! Make sure each one is pitted (even if the jar says they are!) and give them a rough chop.
Tomato Paste: A small amount delivers big on flavor. Freeze the rest if using canned, or grab the tube kind to measure out just what you need.
Feta Cheese: Use block feta if possible, crumbling it by hand. It melts better and tastes cleaner.

VARIATIONS

Lamb: Swap beef with ground lamb for a more traditional Greek profile.

Turkey: A leaner option that still plays well with the olives and feta.

Meatless: Skip the meat, then double the rice and add chickpeas for protein.

Spicy: Add red pepper flakes to the ground beef mixture.

Lemony: Stir lemon zest into the filling to brighten things up.

Cheese-Heavy: Sprinkle extra crumbled feta on top of Greek stuffed peppers before serving.

SERVING SUGGESTIONS

Drizzle with olive oil or finish with a squeeze of fresh lemon.
Add a simple cucumber salad on the side.
Serve with warm pita or flatbread.
Pair with Greek spaghetti salad or Mediterranean-style orzo pasta salad.
Chop up leftovers and serve over a bed of greens.

GREEK STUFFED PEPPERS RECIPE FAQ

Do I need to pre-cook the peppers?

Not at all. The stuffed peppers stay tightly covered with foil while baking, which steams them perfectly.

Can I use different colored peppers?

Sure! Any color works, though they do all taste a bit different. Red bell peppers are the sweetest.

Why do I need to add water to the pan?

This creates the steam needed to soften the Greek stuffed bell peppers as they bake.

Can I skip the olives?

You can, but you’ll lose some of the Greek character. Try capers for a similar briny flavor, or maybe artichoke hearts to replace the meatiness.

Stuffed peppers work best when moisture is controlled.

Cooking the filling first lets excess liquid evaporate, so it doesn’t pool inside the peppers. Rice acts like a sponge, absorbing juices and seasoning as it bakes.

Covering the dish traps steam, which softens the peppers without boiling them.

Feta goes in twice for a reason. Inside, it melts into the filling and adds richness. On top, it stays slightly crumbly and golden, giving contrast.

This Greek stuffed peppers recipe is not complicated. It’s just balanced cooking.

DONNA’S PRO TIPS

Choose peppers that sit flat. This will keep them from tipping over in the oven.
Drain excess grease from the beef so the filling isn’t too loose.
Taste the filling before stuffing. Add extra herbs, cheese, or olives as needed.
Pack gently with a spoon. Be careful not to crush the peppers or tear the sides.
Keep foil tight during the first bake for consistent steaming.
Let Greek stuffed peppers rest for about 5 minutes before serving.
Add lemon juice right at the end to brighten the whole thing.

TOOLS NEEDED

Wide Skillet: For browning the beef and building the filling.
Large Baking Dish: Keeps stuffed Greek peppers upright while they bake.
Spoon: For adding the filling without tearing the sides.
Foil: Helps steam the peppers until they’re tender.
Sharp Knife: Clean pepper prep!

Enjoy!
With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Easy Dinner Recipes

One Pot Cheesy Sausage Pasta Recipe with Video

Broccoli Mac and Cheese (Easy One Pot Recipe) + Video

Easy Pasta Puttanesca Recipe (25 Minute One Pot)

Creamy Mushroom Chicken (25 Minute One Pot Recipe)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Cook the filling first to control moisture
Rice absorbs flavor and juices
Covering the pan steams peppers tender
Feta inside + on top = best texture
Great make-ahead and freezer meal
Lemon at the end brightens everything

Greek Stuffed Peppers

Greek Stuffed Peppers are bursting with ground beef, rice, kalamata olives, and plenty of feta cheese. An easy meal with Mediterranean flavor!

Course Main

Cuisine Greek

Method Oven

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 342cal

Author Donna Elick

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, diced (about 1 cup)
1 pound 85% lean ground beef
1 tablespoon minced garlic about 3 cloves
2 teaspoons Greek seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 ½ cups cooked jasmine rice
1 can (14.5 ounces) fire-roasted diced tomatoes, not drained
1/3 cup Kalamata olives, pitted and roughly chopped
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley mint, or a combination
4 ounces crumbled feta cheese about 4 ounces, divided
6 bell peppers any color, tops removed and cored

Instructions

PREP OVEN: Preheat the oven to 375°F. Lightly grease a large baking dish and set aside.
COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add 1 medium yellow onion, diced and cook for 4 to 5 minutes, until soft and translucent. Add 1 pound 85% lean ground beef, 1 tablespoon minced garlic, 2 teaspoons Greek seasoning, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper. Cook for about 5 minutes, breaking up the meat, until browned. Drain excess grease.
BUILD FILLING: Stir in 1 ½ cups cooked jasmine rice, 1 can (14.5 ounces) fire-roasted diced tomatoes, not drained, 1/3 cup Kalamata olives, pitted and roughly chopped, and 2 tablespoons tomato paste. Cook for 2 minutes, stirring, then remove from heat.
ADD FETA: Stir in 2 tablespoons chopped fresh parsley and ¾ cup feta cheese until evenly combined. Taste and adjust seasoning if needed.
FILL PEPPERS: Arrange 6 bell peppers upright in the prepared baking dish. Spoon the filling evenly into each pepper, packing it gently. Place pepper tops on if desired. Pour about ⅓ cup water into the baking dish around the peppers.
BAKE COVERED: Cover tightly with foil and bake for 40 to 45 minutes, until the peppers are tender.
FINISH: Remove foil and pepper tops. Sprinkle the remaining ¼ cup feta cheese over the peppers. Bake uncovered for another 5 to 10 minutes, until heated through and lightly golden on top.
REST AND SERVE: Let rest for 5 minutes before serving.

Notes

Make-Ahead: These stuffed peppers can be assembled up to 24 hours ahead and refrigerated before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat covered in a 350°F oven for 20 minutes, or microwave individual peppers until hot.

Freezing: Wrap baked or unbaked peppers individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.

Ingredient Note: A squeeze of fresh lemon juice just before serving brightens the Greek flavors beautifully.

Nutrition

Originally Published November 2011, updated and republished February 2026

The post Greek Stuffed Peppers appeared first on The Slow Roasted Italian.

Bell Pepper Nachos (Sheet Pan)

Donna Elick — Mon, 15 Dec 2025 10:00:00 +0000

Sheet Pan Bell Pepper Nachos are a colorful twist on the classic snack. Sweet mini peppers take the place of chips, creating a fresh and flavorful (but still crunchy!) base for seasoned meat and gooey cheese. Add your favorite toppings for the perfect low carb appetizer, game day snack, or light meal. Bell pepper nachos are fast, simple, and full of big nacho flavor!

WHY YOU’LL LOVE SHEET PAN BELL PEPPER NACHOS

All the crunch you love from regular nachos.
Low-carb thanks to sweet mini peppers.
Tons of Tex-Mex flavor and gooey, melted cheese.
Easy to customize with all your favorite toppings.
Fast, simple, and perfect for game day or meal prep.

Bell Pepper Nachos

Listen, I am the nacho queen. If it can be turned into nachos, I have tried it. Hawaiian nachos, BBQ nachos, fajita nachos, Irish nachos, dessert nachos, Greek nachos… You name it, I have nacho’d it.

I have even taken nachos into the low carb world with pork rinds because my love for nachos has no boundaries!

This bell pepper nachos recipe brings together two of my favorite things in the world: stuffed peppers and nachos. It is fast, simple, flavorful, and checks every box.

Even better? Once you brown the meat, all that’s left to do is layer and bake. You’ll have a whole sheet pan of irresistible bites ready in 15 minutes or less.

INGREDIENT NOTES

Ground Meat: This recipe works with turkey, beef, or chicken. You can also stir in canned beans (drained and rinsed) to stretch the filling.
Mini Bell Peppers: These are sweet and colorful. Regular-sized peppers work if cut into scoopable wedges, but minis are best (and easier to prep) for this bell pepper nachos recipe.
Olive Oil: You only need a small amount to help the peppers roast and develop flavor. Avocado oil is a great sub.
Cheese: Cheddar melts beautifully, especially when it’s shredded fresh off the block!
Toppings: Be generous! Nachos are all about layers and texture.

VARIATIONS

Seasonings: Use 2 tablespoons of homemade taco seasoning (instead of a packet), or add your favorite individual spices.

Cheese Swap: Try Monterey Jack, Colby Jack, mozzarella, or Pepper Jack cheese.

Vegetarian Version: Swap ground meat with black beans, pinto beans, or seasoned lentils.

Charred Peppers: Broil for a few minutes before filling with meat and cheese.

SERVING SUGGESTIONS

Keep things low-carb with toppings like shredded lettuce, avocado slices, or pickled jalapeños.
Add some hot sauce or copycat Taco Bell sauce to spice things up!
Squeeze lime wedges over mini bell pepper nachos for brightness.
Pair with cilantro lime rice (I have a cauliflower version too!) or a green salad.
Enjoy with aquas frescas or a blended margarita.

BELL PEPPER NACHOS RECIPE FAQ

Do I need to cook the peppers first?

Nope! Just slice in half and brush with oil, then add the meat and cheese. They’ll soften perfectly in the oven while still providing a bit of satisfying crunch.

Can I make mini bell pepper nachos ahead of time?

These are best served straight from the oven, but you can cook the meat filling up to 3 days in advance and store it in the refrigerator. The peppers and toppings can be prepped the night before as well.

Once you’re ready to bake, just assemble and slide the pan in the oven! Add a couple more minutes to the baking time if the meat is still cold from the fridge.

What’s the best way to reheat leftovers?

Right back in the oven! Avoid the microwave, which will only make the peppers soft and a bit soggy. Smaller portions can be warmed in the air fryer, though you’ll want to use a parchment liner to contain any mess.

After testing countless nacho combinations over the years, I have learned that mini bell peppers make the perfect base for a low carb nacho.

They hold their shape, stay slightly crisp, and become sweet as they roast. The key is brushing them lightly with oil so they caramelize in the oven and seasoning them before loading them.

Ground meat should be flavorful and well seasoned, and freshly grated cheese always melts better than pre-shredded bags.

DONNA’S PRO TIPS

Slice the peppers evenly so they cook at the same rate.
Remove the seeds and ribs to make filling easier.
Brush lightly with oil so they roast instead of steaming.
Prep toppings while bell pepper nachos are in the oven.
Use freshly grated cheese for the best melt.
Add toppings immediately after baking while the peppers are warm.
Serve straight from the sheet pan for easy entertaining.

TOOLS NEEDED

Large Sheet Pan: For baking bell pepper nachos.
Wooden Spatula: Helps break up the meat as it browns.
Cutting Board and Knife: To prep the mini peppers and toppings.
Large Skillet: To brown the ground meat.
Cheese Grater: Freshly shredded cheese melts (and tastes!) better.
Measuring Cup: To measure the water and cheese.
Parchment Paper: Line the sheet pan first to make clean up easier.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Sausage and Veggies Recipe

Steak Nachos (Sheet Pan Recipe)

Baked Tacos (Sheet Pan Recipe)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Low carb nachos made with sweet mini peppers.
Filled with seasoned meat and melted cheese.
Customizable with all your favorite toppings.
Fast, simple, and perfect for game day or meal prep.

Sheet Pan Bell Pepper Nachos

Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 144cal

Author Donna Elick

Ingredients

1 pound lean ground beef
1 packet taco seasoning
3/4 cup water
1 pound mini bell peppers sliced in half lengthwise and seeded
1 tablespoon olive oil
Kosher salt and black pepper to taste
1 cup freshly grated cheddar cheese
Your favorite nacho toppings such as guacamole salsa, sour cream, diced onion, diced tomatoes, black olives, chopped cilantro, green onions, or sliced jalapenos

Instructions

Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper to keep cleanup simple.
Cook the Meat: Warm a large skillet over medium high heat. Add the 1 pound lean ground beef, beef, or chicken. Break it apart with a spatula as it cooks. When the meat is fully browned, drain any excess fat.
Season the Meat: Add 1 packet taco seasoning and 3/4 cup water to the skillet. Stir to coat the meat. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about five minutes until most of the liquid has absorbed.
Prepare the Peppers: While the meat simmers, place 1 pound mini bell peppers halves on the sheet pan cut side up. Brush them lightly with 1 tablespoon olive oil. Season with a little Kosher salt and black pepper.
Assemble the Nachos: Spoon the seasoned meat into each pepper half. Sprinkle 1 cup freshly grated cheddar cheese evenly over the top.
Bake: Place the sheet pan in the oven and bake for ten to fifteen minutes. The peppers should soften and the cheese should melt and bubble.
Finish and Serve: Remove from the oven and add your favorite toppings. Serve warm.

Notes

Make-Ahead: You can prepare the meat, cut the peppers, and prep your toppings ahead of time. Assemble and bake when you are ready to serve.

Serving Suggestions: This can be a full meal or an appetizer. It pairs well with cilantro lime rice, beans, or a fresh green salad.

Storage: Store leftovers in an airtight container for up to three days.

Freezing: I do not recommend freezing this meal.

Meat options: You can use ground turkey, or chicken also.

Nutrition

Originally published December 2025

The post Bell Pepper Nachos (Sheet Pan) appeared first on The Slow Roasted Italian.

Pasta With Sausage and Peppers Recipe

Donna Elick — Thu, 06 Nov 2025 22:00:00 +0000

My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce. This dish is so rich and flavorful, no one will believe it only takes 30 minutes to make! Perfect for busy weeknights and a simple way to feed the whole family.

I’m all about an easy weeknight dinner. And this dish brings out all the delicious flavors. It’s been a family favorite in my house for a long time, which is why I make it at least a couple of times per month.

Not only does it use simple ingredients, but I love that it takes just a little bit of effort to make.

Every bite is loaded with so much flavor, and most times, I even have leftovers to enjoy the next day. If you’re ready to learn how to make this easy Italian sausage pasta, let’s dive in!

The recipe card below has all the measurements and exact steps needed to make this sausage pasta recipe.

Sausage and Peppers Pasta

I’m always looking for new recipes to make for weeknight dinners. While my family is fine sticking to their favorites, I’m often craving something new.

This recipe for sausage and peppers pasta does just the trick, adding a creamy spin to simple and classic ingredients.

Plus, it’s ready in a snap and doesn’t require too much focus to bring it all together. Just my kind of meal after a long day!

It’ll definitely work its way into rotation with other weeknight favorites like sheet pan sausage and veggies, this skillet chicken pot pie, and my one pot spaghetti.

Ingredient Notes and Substitutions

Penne Pasta – This shape is perfect for creamy sausage and peppers pasta! The sauce fills the tubes and sticks to the ridges on the outside so there’s plenty in every bite.

Rigatoni or cellentani pasta are the next best picks.
Ground Italian Sausage – It’s easiest to buy this bulk (meaning not in the casing) so you can add it right to the pan. You’ll crumble it the same way you would ground beef.

Mild Italian sausage is perfect for this recipe, but there’s also a hot variety for those who want some extra spice.

I love a good spicy Italian sausage now and then, or if I’m feeling risky, I’ll even use super hot Italian sausage, too.

And if all you can find are links, simply remove the meat from the casings — just be sure they aren’t pre-cooked!

To cut down on fat content in the pork sausage, you could use turkey sausage or chicken sausage.
Onions and Bell Peppers – Grab a yellow onion and a variety of colors for your bell peppers.

Green bell peppers are the most bitter, so I like to stick with sweeter red bell peppers, yellow, and orange peppers.

These are the best sweet bell peppers to use in my opinion. I also think a combination of colorful bell peppers adds a nice visual appeal.
All-Purpose Flour – This will help thicken the sauce when combined with the leftover fat from the sausage.

Instead of making a roux at the beginning, you’ll sprinkle the flour over the cooked veggies before adding the liquid.
Italian Seasoning – You don’t need too much since the sausage is already seasoned.

You can also make your own blend of oregano, parsley, fresh basil, and rosemary — or use just one or two of your favorites.
Chicken Stock and Bouillon – The sauce turns out so much richer when it’s made with stock instead of plain water.

Plus, it helps balance the cream so the texture is silky and not too thick. I also like to add some bouillon or chicken base for an even more concentrated flavor!
Half-and-Half and Cream – If you’re unfamiliar with it, half-and-half is simply a mixture of heavy cream and milk that’s popular in the US.

I like to mix it with additional cream so the sauce isn’t too thick or too thin. Feel free to use all half-and-half when making this Italian sausage and peppers pasta if you prefer!
Cheese – Combine plenty of freshly grated mozzarella for that ooey gooey factor, plus parmesan cheese for flavor in this easy pasta recipe.

There isn’t a great substitute for the mozzarella, but you could swap the parm for pecorino romano in a pinch.

Tips and Tricks to Make Pasta with Sausage and Peppers

Salt your pasta water — and reserve some for later.

There are two main reasons for salting pasta water: to add flavor and tone down the amount of starch.

Aim for 1 tablespoon of salt in 4 quarts of water when cooking 1 pound of pasta.

When you’re ready to drain the penne, pour or ladle at least ½ cup of the starchy water into a container. I’ll usually save a cup or more just to be safe.

Then, stir it into your sausage peppers and onions pasta a little at a time to bring the sauce together and make it just the right consistency.

Cook the sausage before the peppers and onions.

Once it’s browned, transfer it to a bowl or plate with a slotted spoon so you leave any grease behind. I like to line the dish with a paper towel too.

Use that grease to saute the veggies instead of oil (though you can add a little oil if needed) for even more flavor!

Cook the onions and peppers just until they start to soften. They’ll continue to break down more as they simmer in the sauce.

Use room temperature cream and half-and-half.

It’s far less likely to scald or cause clumps when it hits the hot pan if it’s not chilled from the fridge.

Simply measure both out before prepping your veggies and getting started. It’ll be ready to use after 20-30 minutes on the counter.

Prep Ahead

Chop bell peppers and onion
Grate mozzarella and parmesan

Kitchen Tools You Will Need

Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
Large Pot and Strainer to cook and drain the pasta.
Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Wooden Spoon – Use this to break up the sausage and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.

Serving Suggestions

Nothing goes better with a rich, creamy pasta dish than a fresh green salad with tangy balsamic vinaigrette and some crusty bread.

If I’m making sausage peppers and onions pasta for guests, I’ll throw together a burrata caprese or antipasto tray for a more impressive option. And you can never go wrong with a big basket of air fryer garlic knots!

Some roasted rosemary onions or grilled zucchini would be a delicious side too.

Storing and Reheating Sausage Peppers and Onions Pasta

Allow leftovers to cool, then transfer to an airtight container. I also like to keep a small container of pasta water just in case.

Refrigerate sausage and peppers pasta for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

You can reheat leftovers in the microwave in 30-second bursts, but I usually get the best results with the stovetop.

Add some of the reserved pasta water to the pan — this helps loosen up the pasta with sausage and peppers so it heats more evenly.

Italian Sausage and Peppers Pasta FAQ

Why is my cream sauce grainy?

Be sure to keep the heat low and stir frequently as it simmers. If the heat is too high, the sauce will become grainy and start to separate.

Is there a baked version of this recipe?

You can certainly make one! Prepare the pasta with sausage and peppers as directed, then transfer everything to a greased 9×13-inch baking dish.

Top with another cup of shredded mozzarella and bake for 15-20 minutes at 350°F, until the cheese is melted and bubbly.

What else can I add to Italian sausage and peppers pasta?

Swap some of the peppers with zucchini or mushrooms, or wilt in a handful or two of spinach at the end. Just don’t add too many extra veggies or there won’t be enough sauce to coat everything.

You could also play with the seasonings, adding extra garlic and some red pepper flakes for more heat, or adding a little Dijon mustard for some earthy, tangy flavor.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

One Pot Hawaiian Pasta (30 Minute Recipe) + Video

One Pot Cheesy Sausage Pasta Recipe with Video

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

Pasta With Sausage and Peppers Recipe

My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings -8

Calories 834cal

Author Donna Elick

Ingredients

1 pound uncooked penne pasta
1 tablespoon olive oil
1 pound ground Italian sausage hot or mild
1 medium yellow onion chopped
3 bell peppers red, yellow, and orange, chopped
5 cloves garlic minced
1/4 teaspoon red pepper flakes optional
3 tablespoons all-purpose flour
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 1/2 cups chicken stock
1 teaspoon chicken bouillon granulated, cubed, or base
1/2 cup half and half
1/2 cup heavy cream
6 ounces mozzarella cheese freshly grated
1/2 cup parmesan cheese freshly grated, plus extra for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil to prevent sticking and set aside.
Prepare Ingredients: While the pasta cooks, chop the onion and bell peppers into ½-inch pieces and mince the garlic.
Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and crumble as it cooks. Once browned and fully cooked, remove with a slotted spoon and set aside.
Cook the Vegetables: Add more oil to the skillet if needed. Sauté the onion and bell peppers until softened, about 4–5 minutes.
Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
Return the cooked sausage to the skillet. Add the Italian seasoning, chicken broth, chicken bouillon, half and half, and heavy cream.
Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and simmer for 7–9 minutes, stirring frequently, until the sauce thickens slightly.
Combine Pasta and Sauce: Stir in the mozzarella and parmesan cheeses until melted. Add the cooked pasta and toss to coat. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Serve: Season with kosher salt, black pepper, and additional red pepper flakes to taste. Garnish with extra parmesan cheese and fresh parsley, if desired.

Notes

Refrigerate: Store cooled pasta in an airtight container for 3–4 days. Reheat in the microwave in 30-second intervals until warm.

Freeze: Place cooled pasta in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Casserole Option: Transfer the finished pasta to a 9×13-inch baking dish, top with 1 cup shredded mozzarella, and bake at 350°F for 15–20 minutes, or until the cheese is melted.

Nutrition

Originally published March 2025, updated and republished November 2025

The post Pasta With Sausage and Peppers Recipe appeared first on The Slow Roasted Italian.

Stuffed Pepper Soup Recipe (Culver’s Copycat)

Donna Elick — Tue, 28 Oct 2025 22:00:00 +0000

This Stuffed Pepper Soup Recipe makes a delicious one pot meal that’s both comforting and filling. Loaded with ground beef, veggies, and tender rice, it’s everything you’re craving in one cozy bowl. Make this copycat Culver’s stuffed green pepper soup recipe in just 1 hour! You’ll love this hearty soup recipe – it’s the perfect weeknight meal!

This is my go-to recipe for a busy weeknight. It’s not only a delicious soup that is fast and easy to make, but the flavors mean that my whole family is going to gobble it up.

I make this during soup season, but I also keep the recipe card handy for this easy stuffed pepper soup all year long.

I love that it takes minimal effort to make, and it’s such a simple comfort food for a chilly night.

I tell my family that I think that this is the perfect soup for a lazy Sunday afternoon because it’s an easy recipe and one-pot meal.

Pair with a side salad for a full meal, or let the classic flavors of this great recipe stand alone.

I have no doubt that once you make and eat this comforting soup, you’ll be thinking about it for a long time! This means that the first time you make it, it won’t be the last time!

Stuffed Pepper Soup Recipe

While there are plenty of different versions of this dish out there, nothing beats Culver’s stuffed green pepper soup recipe — in my opinion, at least!

The combination of ground beef, bittersweet peppers, tomatoes, and tender rice makes this dish taste just like classic stuffed peppers, but in a warm and cozy bowl of soup.

What sets this stuffed pepper soup recipe apart from the others is the ratio of peppers to ground beef.

We’re talking FOUR whole green bell peppers!! Those plus the fire roasted diced tomatoes give this dish an earthy, simmered-all-day flavor that’s perfect for cozy nights in.

Not a fan of bell peppers? I’ve got you covered! Try my cheesy taco rice skillet that’s loaded with corn, beans, and plenty of Mexican flavor.

Love the stuffed pepper flavors? Try my Easy Air Fryer Stuffed Peppers next to have the real thing in under 30 minutes!

Ingredient Notes and Substitutions

Bell Peppers – The earthy bitterness of green peppers balances the savoriness of the other ingredients. If you want a sweeter flavor, use yellow or red bell pepper instead.

Be sure to remove the ribs and seeds, then slice the peppers into strips — this makes them much easier to dice!
Ground Beef – Since this is a one-skillet meal, opt for lean ground beef to avoid too much excess grease.

Or, substitute ground turkey or ground chicken (or other ground meats) for an even lighter option!
Diced Tomatoes – The fire-roasted variety is my top choice for extra depth of flavor, but any can you have on hand will do the job. Even diced fresh tomatoes will work!
Beef Stock – Vegetable broth is a good alternative for a lighter flavor overall.
Cooked Rice – Don’t attempt to cook the rice in the stuffed bell pepper soup itself — it’ll soak up all the broth!

Cook the white rice ahead of time according to the package directions. You can use brown rice if you prefer.

Some people also like to add a pinch of brown sugar for sweetness, while others prefer to add spices and seasonings like garlic powder, black pepper, fresh parsley, or any other flavors that they crave. This is what makes this recipe a great soup!

TTips to Make the Best Recipe for Stuffed Pepper Soup

Have everything prepped and measured ahead of time.

Once you start browning the meat, this dish comes together quickly. Most of the cooking time is spent simmering on the stove.

Take a few minutes to chop all the veggies and measure out the broth and seasonings. You’ll thank me later!

Adjust seasonings to taste.

That goes for the dried basil and oregano, not just the salt and pepper! Use the amounts listed, then sample a little bit of soup before you dish it up.

If it’s too mild, add more of what you want and let it simmer for a few more minutes.

Don’t overcook the rice.

Follow the instructions carefully based on the package and your cooking method. The grains should be tender and fluffy with just a little bite — similar to al dente pasta.

That’s because the rice will absorb some of the broth once stirred into the pot. If it’s already quite soft, it will simply turn to mush.

Let everyone customize their bowl with toppings.

Obviously, shredded cheese is a must — but sour cream, green onions, parsley, and even tortilla or corn chips can take this soup to the next level!

Prep Ahead

Cook rice
Mince garlic
Chop veggies

Kitchen Tools You Will Need

Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
Medium Saucepan or Rice Cooker
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Ladle – A must for dishing up stuffed bell pepper soup!

Serving Suggestions

Because the texture is on the thicker side, much like a chili, this stuffed pepper soup recipe is hearty enough to serve on its own.

A sprinkle of shredded cheese on top makes it extra tasty and pairs perfectly with the rest of the delicious flavors.

You can also stretch your servings with a fresh green salad or your favorite vegetable side dish.

I love adding a loaf of crusty bread to the table to soak up every last drop. Cornbread or homemade cheddar bay biscuits are some other top choices.

Storing and Reheating Stuffed Bell Pepper Soup

Allow leftovers to cool, then transfer them to an airtight container.

They will keep for 3-4 days in the refrigerator or up to 2 months in the freezer, making this recipe for stuffed pepper soup an excellent meal prep option!

If you know you’ll have leftovers, don’t add the rice to the pot. Instead, stir a scoop into each bowl and store the rest in a separate container.

The grains will continue to absorb the broth the longer it sits. To reheat this delicious soup recipe, warm individual bowls in the microwave or simmer leftovers on the stove.

Add extra broth as needed and be sure to defrost in the refrigerator overnight first if frozen.

Culver’s Stuffed Green Pepper Soup Recipe FAQ

How can I make this stuffed pepper soup recipe spicier?

Easy! Add a dash of red pepper flakes or a few shakes of your favorite hot sauce as it simmers.

If you’ll be serving to guests, follow the recipe for stuffed pepper soup as written and leave the hot sauce bottle on the table instead. This way, everyone can adjust their bowl to their liking!

Is there a vegetarian version of this soup?

Stuffed bell pepper soup would taste a bit different without the meat, but it’s doable! Swap in beans, lentils, or plant-based crumbles. You can also simply increase the amount of veggies — try corn or zucchini in addition to the peppers.

Also, be sure to swap the beef stock with vegetable or mushroom broth.

Can I make stuffed bell pepper soup in the slow cooker?

Yes, though it will no longer be a one pot recipe. Brown the ground beef in a skillet on the stove, then transfer to the crockpot. In the same pan, saute the onion for a minute, add the garlic, and cook for another minute.

Add those to the slow cooker with the remaining ingredients (except for the rice) and cook on Low for 4-6 hours or on High for 2-3 hours. Stir in the cooked rice just before serving.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Copycat Recipes

Alice Springs Chicken Outback Copycat Recipe + Video

Cracker Barrel Meatloaf Recipe (Copycat) + Video

Panda Express Broccoli Beef Copycat Recipe + Video

Black Tie Mousse Cake (Olive Garden Copycat!)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Stuffed Pepper Soup Recipe (Culver’s Copycat)

This Stuffed Pepper Soup Recipe is a comforting twist on the classic dish. It’s a hearty, savory one pot meal you’ll make again and again!

Course Soup

Cuisine American

Method Stovetop

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 371cal

Author Donna Elick

Equipment

dutch oven

Ingredients

4 large green bell peppers diced
1 1/2 pound ground beef
1 large onion chopped
3 cloves garlic minced
28 ounce can fire roasted diced tomatoes
14.5 ounce can of tomato sauce
2 cups beef stock
1 cup cooked rice
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
salt and pepper to taste
shredded cheese for garnish optional

Instructions

Begin by browning the ground beef in a large pot or dutch oven over medium heat. Once browned, remove the beef and set it aside.
In the same pot, sauté the diced green bell peppers, chopped onions, and minced garlic until they’re tender.
Return the browned beef to the pot and add the fire roasted diced tomatoes, tomato sauce, and beef broth. Mix well.
Allow the soup to simmer, then add in the cooked rice, dried basil, dried oregano, salt, and pepper. Stir everything together.
Let the soup simmer for approximately 30 minutes, allowing the flavors to meld together.
Taste the soup and adjust the seasonings if necessary
Serve the soup hot, topped with shredded cheese if desired. Enjoy!

Notes

You can also use yellow or red bell peppers instead of green for a sweeter flavor.

If you prefer a spicier soup, add a dash of red pepper flakes or some hot sauce.

This soup can be stored in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Simply defrost overnight in the fridge and reheat on the stove or in the microwave.

You can use ground turkey or chicken instead of beef for a leaner option.

Nutrition

Originally published March 2024, updated and republished October 2025

The post Stuffed Pepper Soup Recipe (Culver’s Copycat) appeared first on The Slow Roasted Italian.

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Donna Elick — Thu, 16 Oct 2025 10:05:00 +0000

Italian Sliders are a welcome break from the typical ham and cheese combo. Loaded with Italian sausage, red and green peppers, onions, and gooey mozzarella, there’s plenty to feed the whole family! Have dinner on the table in under an hour with this easy Italian sliders recipe. Easy recipes like this are also perfect for a quick lunch! Guaranteed to be a huge hit!

This is one of the best Italian sandwich sliders recipes out there. You can whip them up for an easy appetizer, or as such an easy dinner. They’re also super simple to make and serve during the holiday party season!

I love making slider sandwiches because you just can’t beat the texture of those soft rolls.

They’ve been such a crowd pleaser every time I’ve made them, which is why they’re my go to for football games and parties.

And yes, if you have leftover sliders, they taste so good the next day! Now is a great time to make this perfect party appetizer – because everyone will love it!

Add this to your list of favorite dinners, and enjoy all the fun flavors.

I also love that simple appetizers like this can be totally customizable, too.

You can add roasted red peppers, banana peppers, diced red onion, and even red pepper flakes to these hot Italian sliders.

Everyone can create their own perfect slider rolls just how they like!

Italian Sliders

Party sliders are the ultimate comfort food for game day, get-togethers, or just a good hearty meal. You just can’t beat this perfect appetizer!

You can put them together with very little effort and get them on the table quickly.

And if you’re feeding a crowd, simply double or triple the ingredients and bake several pans at once!

To see us make Italian sausage sliders from start to finish, watch the video in this post!

Looking for more easy slider recipes? Continue your Italian streak with chicken parmesan bites or try this delicious combination of sausage and coleslaw.

There’s even a breakfast version with eggs and cheese! It’s a grab-and-go option for busy mornings or an easy way to feed overnight guests.

Ingredient Notes and Substitutions

Hawaiian Rolls – My top choice for these Italian sliders! Use the 12-count package or increase the rest of the ingredients a bit if you prefer to use the 24-count.
Ground Sausage – This simply saves time. You can use links if you prefer, but it takes extra time to remove the casings.

Choose your favorite from mild, hot, or sweet! You can use as little or as much meat as you want.
Onion & Peppers – A classic Italian combo, opt for a yellow or white onion plus your choice of bell peppers. I like to use one green and one red for this Italian sliders recipe.
Marinara – Grab your favorite jar from the store or make my homemade recipe — it only takes 5 minutes!
Cheese – Since these are Italian sausage sliders, you know it’s going to be mozzarella! It melts down so smooth and creamy, plus it helps hold everything together.
Butter Sauce – This is a simple mixture of melted butter (just use your microwave), Italian seasoning, and garlic powder.

Brush it on top of the sausage sliders to add flavor and help the tops of the buns brown in the oven.

You can also add some parmesan cheese and have extra marinara sauce for this delicious recipe.

The recipe card below shows exactly how to make this easy meal, but have fun adding your own flair to these Italian grinder sliders.

Tips and Tricks to Make Perfect Sausage Sliders

Have everything prepped and ready.

Melt the butter and slice the buns while the meat and veggies are cooking. That way, you can quickly assemble and get the pan in the oven.

Don’t skimp on cheese!

You need a layer on each side of the filling to hold everything together. Nothing worse than a slider falling apart when you take a bite!

Keep individual rolls attached.

This prevents the tops from sliding around in the oven. It’s much easier to cut up the mini sandwiches after they’ve cooked, or you can let guests tear each one off by hand.

Tip for easy cleanup:

Line your pan with foil or parchment paper before assembling the Italian sliders.

When they’re cooked, you can lift them straight out of the pan before slicing and minimize messes! Don’t forget to pair with some French fries and dipping sauce!

Prep Ahead

Slice Hawaiian rolls down the center
Chop the onion and bell peppers
Shred the cheese
Make marinara, if preparing from scratch

Kitchen Tools You Will Need

Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Baking Dish – One of my absolute favorites! Any large casserole dish is perfect for this Italian sliders recipe.
Serrated Bread Knife cuts through the rolls easily without tearing.
Cheese Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
Basting Brush – I like this one over the silicone ones.

Serving Suggestions

Italian sausage sliders are enough for a meal on their own, but you can always throw together a salad or add a handful of crispy chips.

If you’re feeding a crowd, prep a big bowl of antipasto pasta salad earlier in the day and add it to the table when it’s time to eat!

Pair Italian sliders with fried zucchini sticks for a truly addictive party plate!

Italian Sliders Recipe FAQ

Which buns are best for party sliders?

I love using sweet Hawaiian rolls since they’re connected and easier to work with. That said, any slab of rolls or slider buns will work well.

If you use individual buns for sausage sliders, be sure they fit nice and snug in the pan or the filling might melt out the sides in the oven.

Can I make Italian sliders ahead of time?

Technically yes, but Italian sliders on Hawaiian rolls are really best when served right after baking — especially for parties!

If you need to get ahead, prep the veggies and cheese up to a day in advance and store them in separate containers in the fridge.

And don’t forget to make the marinara if you’re using my homemade recipe instead of a jar from the store!

Why are my sliders soggy?

It’s possible that you didn’t layer the ingredients in the correct order. Be sure to start with the shredded cheese, then the sausage and peppers, which creates a barrier between the red sauce and the buns.

You can also toast the bottom layer of buns before assembling Italian sliders on Hawaiian rolls! This prevents any moisture from soaking into the rolls so they come out perfectly crisp.

Can I use other types of meat?

You can. The Hawaiian sweet rolls will pair well with most Italian deli meats as well. You could also add some Genoa salami, or any other type of cooked meat that you want.

Storing and Reheating Italian Sliders on Hawaiian Rolls

Transfer any remaining mini sandwiches to an airtight container and refrigerate for up to 3 days.

Heat them in the oven or air fryer until warmed through — either method will get them toastier than the microwave.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Appetizer Recipes

Pizza Bites Appetizer with Pepperoni

Jalapeno Popper Cheesy Pretzel Bombs

Hawaiian Meatballs

Outrageous Cheese Stuffed Pretzel Bombs

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Italian Sliders are loaded with Italian sausage, red and green peppers, onions, and gooey mozzarella cheese.

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 349cal

Author Donna Elick

Ingredients

12 slider buns split (we love Hawaiian)
1 pound ground Italian sausage hot, mild or sweet
1 green pepper diced
1 red pepper diced
1 small onion diced
1 cup marinara sauce
3 cups shredded mozzarella cheese divided
1/4 cup butter melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Instructions

Preheat oven to 350°F.
On stove saute together your Italian sausage, peppers and onions until no longer pink and vegetables are tender, remove from heat, drain and set aside.
Place the bottom half of your sliders in your baking pan and sprinkle with one cup of cheese.
Top with your sausage and pepper mixture.
Spread your marinara over the top and sprinkle with remaining cheese. Place top of your buns over your cheese.
In small bowl mix together your melted butter, Italian seasoning and garlic powder.
Spread over the top of slider buns, reserving just a little bit to brush on after they are done baking.
Bake, uncovered, 20-25 minutes or until golden brown and heated through.

Video

Nutrition

Originally published January 2018, updated and republished October 2025

The post Cheesy Sausage and Pepper Italian Sliders Recipe + Video appeared first on The Slow Roasted Italian.

Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Donna Elick — Sat, 11 Oct 2025 10:05:00 +0000

Make this Italian beef recipe for tender roast beef in a crock pot, then make Italian beef sandwiches with sweet peppers and melted cheese. SO delicious! If you love tender beef, this simple recipe has a lot of flavor! This recipe is perfect for game day, or a great recipe for holiday meals!

Don’t overlook the flavor of slow cooker recipes like this! The last time that I made this dish, it was a huge hit that still gets requests.

I love the texture of the shredded meat, because it fits perfectly into sub rolls, Italian rolls, or a French roll to make a quick and delicious meal.

It’s actually become a go-to recipe of mine and a family favorite because there are always leftovers to enjoy the next day!

Leftover Italian beef means that you’ll have a day off of cooking to put your feet up and rest! Forget about needing a meat slicer to make this dish, and let the slow cooker take over and do all the work!

Italian Beef Recipe

I love cooking beef in my slow cooker. Not only is it quick and easy, but the meat comes out fork tender and delicious every time I make it!

If you love roast beef sandwiches, my new Gatsby Sandwich is absolutely glorious! Or if chicken’s more your speed, my new Chicken Caprese Sandwich has you covered on every delicious front!

If you want more crockpot beef recipes, you have got to try my Crock Pot Beef Stroganoff.

It’s hearty and flavorful with beef, mushrooms, onions, and garlic that are slow-cooked all day long.

Or, my Slow Cooker Beef Bourguignon is full of delicious and tender veggies, with juicy, melt in your mouth beef cooked in wine. And, it’s incredibly easy to make!!

Slow Cooker Beef Brisket is smothered with spices, oven seared, then simmered in the crockpot for a simple recipe that is wonderfully juicy and exploding with flavor.

How to Make Italian Beef in the Slow Cooker

Slow cook a boneless beef chuck roast in your crockpot with bouillon and seasonings until it is fork-tender.

Then, shred the meat and serve on toasted hoagie rolls with provolone cheese for a simple, but delicious dinner!

About the broth

You can substitute 3 cups of boiling beef stock for the water and bouillon, but the bouillon gives it a really great flavor!

I would still add a few teaspoons of the bouillon or beef base when making this Italian beef recipe.

Ingredient Notes and Substitutions

Beef – I use chuck roast for this Italian beef slow cooker recipe because it comes out perfectly tender every time.

But, you could also substitute a rump roast or another type of boneless beef roast if you prefer.
Cheese – We love the taste of provolone cheese on our sandwiches. But, you can use another type of meltable cheese if you prefer. Good substitutions are mozzarella or cheddar cheese.
Toppings – We top our Italian Beef Sandwiches with roasted red peppers and mild banana peppers.

For a slightly different taste, try swapping those with your favorite giardiniera — Italian pickled vegetables.
Seasonings – The typical seasoning used will be Italian seasoning, but you can also add other options, including, but not limited to, black pepper, garlic powder, a pinch of red pepper flakes, a bay leaf, onion powder, or your own blend of spices.

Best Bread for Italian Beef Sandwiches

Italian beef is typically served on hoagie rolls, but you can use any thin sandwich-type roll if those aren’t available.

Brioche sandwich roll
Ciabatta oblong bun
French torpedo roll
Italian sandwich roll
Any hearty French roll

I do not recommend using slices of sandwich bread for this Italian beef recipe.

The bread will quickly become soggy and won’t be sturdy enough to hold all of the shredded beef and peppers.

Storing and Reheating Slow Cooker Italian Beef

Transfer cooked Italian beef from crock pot to a tightly covered airtight container. It will stay good for up to 3 to 4 days in the refrigerator.

To extend the storage time, you can easily freeze your leftovers.

Just place the meat in freezer bags or wrap it tightly with aluminum foil, then store it for up to 2 to 3 months for the best quality.

To reheat, allow slow cooker Italian beef to thaw in the refrigerator overnight. Place the meat and broth in a pan covered with aluminum foil.

Bake until it is warmed through and serve it on freshly toasted rolls.

Italian Beef Crock Pot FAQ

What meat is Italian beef made from?

Typically, Italian beef is made with chuck roast. Other cuts of meat that work well include top round, top sirloin, and bottom round (also known as rump roast).

Italian Beef vs. Roast Beef vs. French Dip

Although fairly similar, there are a few key differences between each of these types of sandwiches!

Italian Beef: Seasoned and slow cooked beef is shredded and piled on hoagie rolls with roasted or pickled veggies.

Roast Beef: Oven roasted beef is thinly sliced and used in a variety of sandwich recipes. Often paired with peppers and cheese.

French Dip: A type of roast beef sandwich that is served with au jus on the side for dipping.

What are the best toppings for an Italian beef sandwich recipe?

I’m a big fan of hot peppers or pepperoncini peppers. They just pair so perfectly with the thing slices or cut of beef, and you can add it all on top of crusty rolls. Bell peppers in thin slices are another great option as well.

The best thing about making a delicious Italian beef sandwich is that you can use a number of favorite ways to create it. The juicy beef pairs well with hoagie buns, and easily creates the perfect sandwich for an easy weeknight diner or for the holiday season.

In just a little time, you can have one of the best sandwiches with the slow cooking process and your favorite toppings. I assure you that the flavor of this beef is the perfect way to make the whole sandwich incredibly delicious.

Serving Suggestions

If you’re wondering what to serve with this Italian beef recipe, traditionally, you would serve French fries. But, here are a few alternative options to consider:

Don’t feel like sandwiches? Spoon slow cooker Italian beef or rice or mashed potatoes.

You could even eat it by the forkful with a side of mozzarella sticks and marinara!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Sandwich Recipes

Baked Grilled Cheese

Pork Tenderloin Sandwich

Maid Rites Loose Meat Sandwich

Best Ever Spicy Sloppy Joe Recipe

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Make this Italian beef recipe for tender roast beef in a crock pot, then make Italian beef sandwiches with sweet peppers and melted cheese.

Course Main

Cuisine Italian

Method Slow Cooker

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 636cal

Author Donna Elick

Ingredients

3 cups boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 teaspoon crushed red pepper to taste
1/8 teaspoon ground thyme
3 pounds boneless beef chuck roast 1 3-pound roast, trimmed of most fat

Sandwich Fixin's

8 hoagie rolls
16 slices provolone cheese
16 ounces roasted red peppers 1 16-ounce jar, sliced
16 ounces mild sliced pepper rings 1 16-ounce jar

Instructions

Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Serve and enjoy.

Video

Notes

To extend the storage time, you can easily freeze your leftovers. Just place the meat in a freezer bag or wrap it tightly with aluminum foil and store it for up to two to three months for the best quality.

To reheat your leftovers after storing them, you will need to allow them to thaw in the refrigerator overnight.

Then, place the leftover beef and the broth in a pan covered with aluminum foil. Bake until it is warmed through and serve it on toasted rolls.

Nutrition

Originally published July 2014, updated and republished October 2025

The post Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video appeared first on The Slow Roasted Italian.

Easy Stuffed Pepper Soup Recipe

Donna Elick — Sat, 26 Jul 2025 22:32:59 +0000

This Stuffed Pepper Soup Recipe is pure comfort food. It has the perfect balance of hearty ingredients and incredible flavor for a cozy meal that satisfies any hungry belly. Simmer it on the stovetop in just under an hour — it’ll be hard to resist that aroma! The recipe card below has all the details on how to make this hearty soup!

Let’s just take a moment to talk about this delicious soup. Not only is it a healthy soup recipe, but it’s the perfect mixture for a busy weeknight, too.

With minimal meal prep and basic ingredients, you really can’t go wrong. It’s an easy way to whip up a winning meal for the whole family to enjoy!

If you’re a fan of traditional stuffed peppers, try making this comforting soup form! You still get all the comforting flavors, perfect for soup season or a great option for delicious weeknight meals.

I make this a lot during the winter months, but it’s really a hearty weeknight meal to enjoy all year long.

This recipe really is one of my favorite soups because I LOVE the pepper flavor. It’s time to take your soup skills to the next level with this great recipe. It’s the perfect one pot meal!

Stuffed Pepper Soup Recipe

The aroma of simmering soup that tastes just like your favorite stuffed peppers is going to have you drooling!

And that first bite of tomato-based soup with tender beef, bell peppers, delicious seasonings, and rice will make it hard to resist a second bowl.

While this stuffed pepper soup recipe is ridiculously simple to make, you do need to plan ahead a little bit. It takes at least 45 minutes to simmer, but it’s so worth every second!

If this somehow doesn’t itch all of your stuffed pepper cravings, try my Air Fryer Stuffed Peppers next for an easy remedy!

If you are in a bit of a hurry, make a batch of my Italian basil sausage soup! It cooks up in 30 minutes and tastes fantastic.

Or if you are craving something with classic flavors go for my crockpot potato soup or homemade chicken noodle.

Ingredient Notes and Substitutions

Bell Peppers – I typically use 1 green and 1 red bell pepper when making this stuffed bell pepper soup recipe. That said, you really just need 2 cups of diced peppers total.

Use all of one color or a variety of colors! Green bell peppers tend to taste more earthy and slightly bitter, red are the sweetest, and orange and yellow fall somewhere in between.
Ground Beef – Choose a lean ground beef blend so there isn’t too much grease, though you’ll still need to drain off whatever is in the pan after browning.

You could also use ground turkey, ground chicken, or ground pork. If you like spice, hot Italian sausage would be a great option, too. It really comes down to personal preference.
Onion & Garlic – Our flavor makers! A yellow or white onion is the best choice, and you can substitute garlic powder in place of the cloves if needed.

You can also add a few fresh herbs for more delicious flavors.
Canned Tomatoes – Use both diced tomatoes and tomato sauce for this easy stuffed pepper soup recipe.

And if you want that “simmered all day” flavor with a little bit of heat, try fire-roasted diced tomatoes instead!
Beef Broth – Feel free to substitute vegetable broth or chicken stock for a lighter, less “meaty” flavor. Or, use mushroom stock if you can find it.
Rice – Use either brown rice or white rice in this stuffed peppers soup recipe, as long as it’s cooked and cooled first.

You can even use leftover rice! Cauliflower rice would also pair well with the beef mixture and sweet bell peppers.

Tips for Making this Stuffed Bell Pepper Soup Recipe

Cut veggies the same size.

When chopping the bell peppers and onions, be sure that everything is a similar size — and bite-sized too!

This guarantees that the veggies cook evenly and are perfectly tender throughout.

Don’t drain the tomatoes.

There is a lot of flavor in the juice of canned tomatoes. Add that to the pot to make it taste even better.

Save time by prepping ingredients ahead of time.

Chop all the veggies when you get home from the store and keep them in the fridge until you are ready to cook the recipe.

Add the rice right at the end.

That’s why we’re using cooked rice in this stuffed bell pepper soup recipe! You’d need a lot more broth to cook it all together, but you wouldn’t be able to simmer everything together for as long.

Don’t worry, it will soak up plenty of flavor in your bowls!

Prep Ahead

Cook rice
Mince garlic
Chop onion and peppers

Kitchen Tools You Will Need

Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. You could also use a 4-Quart Stock Pot for this stuffed pepper soup recipe.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
Ladle – A must for dishing up stuffed bell pepper soup!

Serving Suggestions

You don’t need much extra with this easy stuffed pepper soup recipe — maybe some crusty bread for mopping up every last drop!

Or, make skillet cornbread to serve on the side or crumbled into the bowl.

This soup is extra delicious with shredded cheese or sour cream on top, and you can never go wrong with a sprinkle of freshly chopped parsley.

Add a green salad or your favorite roasted vegetable and dinner is served!

Stuffed Peppers Soup Recipe FAQ

Is it spicy?

As written, this stuffed peppers soup recipe is not spicy at all. Bell peppers score a 0 on the Scoville heat scale, which is how we measure how hot peppers are.

That doesn’t mean you can’t make it spicy if you want! Toss in some jalapenos or red pepper flakes for a little heat, or add a few dashes of your favorite hot sauce to really spice it up.

How do I thicken this soup?

It should continue to thicken as it simmers, but if not, you can make a cornstarch slurry.

Mix together 1-2 tablespoons of cornstarch with an equal amount of water, then stir that mixture into the pot.

Let it simmer for another 5-10 minutes until it reaches your desired consistency.

Can I make this stuffed pepper soup recipe vegetarian?

You bet! Swap the ground beef for beans or lentils, or replace it with extra veggies such as corn, mushrooms, or zucchini.

Be sure to replace the beef broth with vegetable or mushroom stock as well.

Storing and Reheating Stuffed Bell Pepper Soup

Let leftovers cool down all the way before transferring to an airtight container — you can use one large container or smaller ones for individual servings.

NOTE: If you are planning to make leftovers, don’t add the rice until you are ready to serve it because it will turn mushy.

Stuffed bell pepper soup lasts around 4 days in the fridge. Or it can be frozen in a gallon-sized Ziploc bag for up to 3 months. Thaw in the fridge before reheating on the stove.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Soup Recipes

Copycat Outback Baked Potato Soup Recipe

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Easy Crockpot Chicken Taco Soup (15 Minute Prep Recipe)

Creamy Chicken Broccoli Soup with Rice Recipe

Easy Stuffed Pepper Soup Recipe

This Stuffed Pepper Soup Recipe is pure comfort food. A perfect balance of hearty ingredients and incredible flavor for a satisfying meal.

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 10

Cook Time 1

Total Time 1 10

Servings – 8

Calories 403cal

Author Donna Elick

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef
salt and pepper to taste
1 cup onion 1 small onion, diced – yellow or white
1 large green bell pepper cleaned and chopped ** see notes
1 large red bell pepper cleaned and chopped
1/4 cup brown sugar
2 teaspoons Italian seasoning
2 cloves garlic minced
15 ounce can tomato sauce
28 ounce can diced tomatoes undrained
2 cups beef broth
2 cups cooked rice white or brown

Instructions

Heat oil in dutch oven or large pot
Add ground beef, salt and pepper and cooked until almost done
Add diced onion and cook until soft
Add peppers and cook over medium-high heat until soft, about 5-8 minutes
Add brown sugar, Italian seasoning and garlic, continue stirring and cook 1 minute
Add the tomato sauce, diced tomatoes, and beef broth, stir until well combined
Bring mixture to a boil
Reduce to simmer and cover
Cook for 45-60 minutes or until heated through and flavors have had a chance to blend well
Stir in cooked rice and serve immediately.

Notes

Peppers – you can use all green or a combination of green and red peppers, you will need a total of about 2 cups chopped

Rice – if you are planning to have leftovers, only add rice to the soup you are eating immediately

Nutrition

Originally published August 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Stuffed Pepper Soup Recipe appeared first on The Slow Roasted Italian.

Sausage and Gnocchi with Red Pepper Almond Sauce

Donna Elick — Mon, 14 Jul 2025 22:05:00 +0000

Gnocchi with Sausage is the very definition of delicious — not to mention filling. Between the smoky sausages and soft, scrumptious gnocchi, you and your guests’ tummies will be full to bursting! And my homemade pasta sauce has a hint of toasted almond flavor and satisfying crunch that adds that final, sophisticated touch. So tasty!! For the full list of ingredients, check out the recipe card below.

This is the ultimate comfort food. Easy recipes like this are perfect for a quick dinner and a busy weeknight, and it’s also a great recipe for a one-pan meal.

One-pot recipes are perfect because that means less clean up after it’s cooked! This is seriously about to be your new favorite meal.

I’ve added this to my favorite recipes because of the basic ingredients needed to cook it.

The whole family loves those little dumplings paired with flavorful Italian sausage – and I have to agree that the first time I made it, I knew that this Tuscan gnocchi recipe was a hit.

For the maximum flavor, check out the main ingredients needed for this simple recipe on the printable recipe card below.

You’ll be amazed that an easy weeknight dinner can be made this way!

Using store-bought gnocchi is a simple way to keep the recipe easy, and you can also swap out the Italian sausage for turkey sausage or spicy Italian sausage as well.

Toss in some fresh spinach, fresh basil, and garlic cloves, and one-pan recipes like this are the best!

Gnocchi with Sausage

I don’t mean to brag, but this gnocchi and sausage recipe is one of the best I’ve ever made. Did I mention it only takes 20 minutes?

And yet the tomato, pepper, and almond sauce really has the complex vibe of a sauce that’s been simmering for hours.

Can you make these yummy potato dumplings from scratch? Good for you, use them here! And if not?

No worries — even I use the pre-made dumplings!Is cheesy pasta more your game? Try my cheesy skillet recipe for a similarly simple, totally tasty dinner!

Ingredient Notes & Substitutions

Gnocchi – Did you know these delicious dumplings are actually made of potato? A potato pasta! Either fresh or frozen are fine — just cook according to package instructions.

You’ll have tender gnocchi no matter what. I like to use pre-made gnocchi because it saves on time.
Sweet Roasted Red Peppers – Sometimes the only thing standing between me and take-out is easy, accessible ingredients… that’s when I use the jarred stuff!

But when I have more time, I use 2 freshly roasted red peppers.
Italian Pork Sausages – Pick your favorite: hot Italian sausage, sweet Italian sausage, or mild.

The red pepper pasta sauce that we’re serving with our sausage and gnocchi isn’t really spicy at all, so you’ll probably want to use hot sausages if you want more of a kick.

You could also use chicken sausage to cut down on fat content.
Roasted Diced Tomatoes – I recommend selecting roasted tomatoes with garlic. You could also add some minced garlic to the sausages while they cook for a similar flavor overall!
Sliced Almonds – You might find it strange to add nuts to gnocchi and sausage, but I promise it’s delicious!

I’d really love for you to try it once, but the almonds can easily be omitted if desired.

You can also add a little bit of coconut milk for sweetness or chicken stock to thin out the sauce if it turns into a thicker sauce than you were hoping for.

Sun-dried tomatoes can be added for a nice texture, and don’t forget that adding parmesan cheese is never a bad idea!

If you want to add more Italian seasoning or red pepper flakes, both pair well with this creamy sausage gnocchi recipe.

And if you’re feeling really creative, you can even use your own recipe for homemade gnocchi as well!

The creamy tomato sauce paired with the pillowy gnocchi gives tons of great options for flavor. This really is the perfect recipe – no matter how you create it.

I can’t wait to hear how you cater this Italian sausage gnocchi to your personal preference!

Top Tips for Making Sausage and Gnocchi

Strive for a silky smooth sauce.

You’ll absolutely need a blender, emulsifier, or food processor to get the right texture for the red pepper pasta sauce.

But it is nice to have a little texture! Sometimes I take the time to chop half a pepper while pureeing the rest for a stunning presentation and bit of variation in consistency.

Prefer a creamy sauce?

Add heavy cream or half & half to the sauce after it’s been added to the pan to make it creamy and luscious.

It will require a bit more cooking time to simmer and thicken, so keep that in mind.

Going green!

Some veggies and herbs would feel right at home alongside your sausage and gnocchi.

I recommend spinach and kale, first and foremost.

Parsley and rosemary would be best stirred into the sauce as it simmers, rather than blended in with the peppers and tomatoes.

And if you add diced asparagus, bell peppers, or mushrooms to your gnocchi with sausage… Well, that just sounds divine!

Storing and Reheating Gnocchi with Red Pepper Pasta Sauce

Store leftover gnocchi with sausage for up to 4 days in the fridge.

It’ll get extra tasty as it sits in the flavorful sauce, so don’t hesitate to use this recipe for a mouthwatering meal prep option!

Reheat it in the microwave or on the stovetop. With these ingredients, either will give you good results. I’d personally recommend the stovetop!

Kitchen Tools You Will Need

Blender – A high power blender is a must in every kitchen.
Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly.

Gnocchi and Sausage FAQ

What meat goes well with gnocchi?

Well, I think Italian sausages are the perfect choice! Here I slice the sausages to get a nice sear on the exterior, but crumbled meat works really well too.

Beef and chicken (like they serve at Olive Garden!) are both popular protein choices to serve with these potato dumplings.

How is gnocchi traditionally served?

It actually varies a lot from one Italian region to the next! It’s usually plated with some sort of butter sauce, sometimes with some woody sage, and other times with Parmesan. It’s even often served in a mac & cheese-like bake!

But it’s very commonly served here in the United States tossed in a tomato sauce. At the end of the day — like most pastas — gnocchi with sausage is extremely versatile.

Do you need to pre-cook the gnocchi?

Yes, the dumplings will need to be prepared per package instructions and then added to the sauce and sausages.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Delicious Italian Recipes

Chicken Rigatoni Recipe

Homemade Italian Calzone

Sun Dried Tomato Chicken Pasta

Crock Pot Chicken Parmesan

Sausage and Gnocchi with Red Pepper Almond Sauce

Gnocchi with Sausage is the very definition of delicious not to mention filling. Serve with my red pepper sauce for an easy, extravagant meal!

Course Main

Cuisine American

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 607cal

Author Donna Elick

Ingredients

16 ounce package fresh or frozen gnocchi
12 ounce jar sweet roasted red peppers drained
14.5 ounce can fire-roasted diced tomatoes with garlic
1 cup sliced almonds
1 pound hot Italian pork sausages
1/2 teaspoon kosher salt plus more to season water
1/2 teaspoon black pepper fresh ground
6 basil leaves chopped

Instructions

Heat a large saucepan over medium high heat.
Meanwhile, fill an 8 quart pot with water and bring to a boil over high heat. Once water boils, add 3-4 tablespoons of kosher salt and gnocchi. Cook according to package directions.
Add sausage to saucepan and cook until browned. Flip sausages and brown the other side, about 5 minutes total. After both sides are browned add 1/4 cup water and cover.
Set aside 1/4 cup of almonds for garnishing. While the sausages are cooking, combine diced tomatoes, almonds, and red peppers. Blend until you have a smooth mixture.
Pour red pepper sauce into saucepan. Stir around sausage.
Drain gnocchi, reserving 1/2 cup pasta water. Add reserved pasta water to red pepper sauce. Remove sausage from sauce and slice into coins. Return sausage coins to sauce, add gnocchi. Reduce to simmer, stir in basil. Simmer for 5 minutes while you set the table. Serve and enjoy!

Notes

You can substitute 2 fresh roasted red peppers in place of jarred peppers. I sometimes divide my peppers and chop half a pepper and puree the rest for more visual appeal.

Nutrition

Originally published March 2013, updated and republished July 2025

The post Sausage and Gnocchi with Red Pepper Almond Sauce appeared first on The Slow Roasted Italian.

Chicken Cacciatore Slow Cooker (Easy Recipe!)

Donna Elick — Tue, 01 Jul 2025 22:00:00 +0000

Make my Chicken Cacciatore Slow Cooker recipe for a rustic Italian meal! Braised, flavorful bone-in chicken slow cooked in a luscious tomato sauce and aromatic vegetables — crockpot Chicken Cacciatore will change your life! Even picky eaters will love this dish!

This easy chicken cacciatore recipe is all about the slow cooking process. As it slow cooks, your home will be filled with all the flavors of this great meal- which is something that I love!

It’s a classic Italian dish that has such an amazing depth of flavor and makes such an easy weeknight dinner.

The whole family will appreciate all the flavors of this great recipe which is why I literally make this simple dinner all the time.

I’ve made this slow cooker recipe so many times, and we always have leftovers to enjoy for the next 3-4 days.

I usually make it when I know that we’re going to have a busy weeknight schedule in hopes that there will be some leftovers for the week.

If you want a combination of tender chicken with great flavors, the entire family will love this slow cooker chicken cacciatore recipe.

The recipe card below shows the exact steps needed to make this simple Italian food. You’ll be enjoying the great flavor in no time at all.

Chicken Cacciatore Slow Cooker

This easy chicken cacciatore crock pot recipe is all about the sauce!

A variety of veggies and spices, plus crushed and diced tomatoes, simmer alongside bone-in chicken thighs for hours in the crockpot.

Once it’s done, you’ve got perfectly tender, braised chicken that has soaked up all of those flavors — plus that incredibly rich sauce.

Slow Cooker Chicken Cacciatore is the perfect winter comfort food, and it only gets better with time! Make it for Sunday dinner, then enjoy it again the next night.

Try more Italian chicken recipes like my cheesy skillet rigatoni or Chicken Bellagio like the one from Cheesecake Factory!

Ingredient Notes and Substitutions

Chicken – I love to use a combination of bone-in, skin-on thighs and drumsticks. You can easily substitute chicken breasts if you prefer. You could also use boneless skinless thighs as well.
Veggies – Onions, red and green bell peppers, mushrooms, and Kalamata olives provide loads of flavor and a little something for everyone.

Plus, so many veggies in this chicken cacciatore crock pot recipe make it a really hearty meal!
Canned Tomatoes – You’ll need a large can of crushed tomatoes, plus a regular can of fire-roasted diced tomatoes.

These help form the base of the savory sauce and add an extra bit of smoky flavor.
Stock – Use reduced-sodium chicken stock so you can season to taste. Vegetable broth is a great substitute.

This recipe really does use common ingredients, but the nice thing about it is that you can alter and add various ingredients or changes to fit what you’re craving.

Chicken Cacciatore Crock Pot Recipe Tips

Save some meal prep time!

Chop all of your vegetables the night before and store them in the refrigerator. That way, all you have to do is throw everything in the crockpot in the morning.

And, if you opt for skinless breasts or thighs for your crock pot chicken cacciatore, you can skip the browning step!

Include extra veggies for a heartier meal.

Other slow cooker chicken cacciatore recipes include baby potatoes and carrots.

Feel free to swap those in for the mushrooms and peppers, or use a mixture of everything — as long as it all fits in your crockpot!

Thicken the sauce.

Remove chicken cacciatore from the slow cooker, then simmer the remaining liquid uncovered on High for about an hour.

Need to serve dinner sooner? Whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to make a slurry, then stir that into the sauce.

Simmer until thickened and spoon over your crock pot chicken cacciatore!

Slow Cooker Chicken Cacciatore FAQ

What is the difference between chicken parmesan and chicken cacciatore?

Chicken parmesan features breaded cutlets that are fried and topped with melted cheese, often served with marinara or another tomato-based sauce.

Instead, cacciatore resembles a stew packed with chicken and veggies in a rich tomato broth.

Do I need to brown chicken before it goes in the slow cooker?

It depends! Boneless, skinless chicken is fine to go right in the crock, but skin-on varieties do better with browning first.

That simple extra step gives the outer layer some texture and color, so I really advise it for this chicken cacciatore slow cooker recipe.

What is good to serve with chicken cacciatore?

Spoon slow cooker chicken cacciatore (with sauce!) over rice or noodles. Or, plate it as is with a side of potatoes or your favorite veggies.

You could also whip up an Italian salad and some garlic skillet bread — perfect for mopping up every last drop!

I also think that the deeper flavors of this traditional chicken cacciatore would be yummy with white rice. It helps soak up those Italian flavors!

Storing and Reheating Crockpot Chicken Cacciatore

Allow chicken cacciatore in the slow cooker to cool, then transfer everything to an airtight container.

Refrigerate for up to 4 days or freeze for up to 3 months.

Warm leftover crockpot chicken cacciatore in the oven for best results. Transfer everything to a baking dish and cover with foil.

Bake for 20 to 25 minutes at 350°F, then remove the foil and broil for a minute or two to get the chicken skin crispy.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Slow Cooker Recipes

Crockpot Honey Garlic Meatballs

Crockpot Chicken and Rice

Crock Pot Chicken Parmesan

Crock Pot Beef Stroganoff

Chicken Cacciatore Slow Cooker (Easy Recipe!)

Make my Chicken Cacciatore Slow Cooker recipe for a rustic Italian meal! Braised, bone-in chicken slow cooked in a luscious tomato sauce.

Course Main

Cuisine Italian

Method Slow Cooker

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 552cal

Author Donna Elick

Ingredients

1 1/2 teaspoons salt divided
1 teaspoon ground black pepper
4 chicken thighs bone in, skin on
2 chicken drumsticks bone in, skin on
2 tablespoons extra virgin olive oil
1 medium yellow onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 cup Kalamata olives
2 cups baby bella mushrooms sliced (aka crimini)
3 cloves garlic minced
28 ounce can crushed tomatoes
14.5 ounce can fire roasted diced tomatoes
1 cup reduced sodium chicken stock

Instructions

Mix 1 teaspoon of salt and pepper and sprinkle over the chicken.
Heat olive oil in a medium skillet (I love using cast iron) over medium-high heat. Place about 1/2 of the chicken pieces in the skillet skin side down. Cook until browned, about 3 minutes each side. Place browned chicken in the slow cooker while you cook the remaining chicken. Repeat.
Meanwhile: add onions, peppers, olives, mushrooms, garlic, crushed tomatoes, diced tomatoes, chicken stock, and remaining 1/2 salt to the slow cooker.
Cook on low for 5 hours.
Serve over polenta, mashed potatoes, pasta, or rice and enjoy!

Nutrition

Originally published January 2018, updated and republished July 2025

The post Chicken Cacciatore Slow Cooker (Easy Recipe!) appeared first on The Slow Roasted Italian.