This Sheet Pan Sausage and Peppers recipe is a quick, flavorful meal that brings bold Italian flavors to your dinner table.
Packed with protein from hearty sausages and fiber from colorful bell peppers and onions, it’s a nutritious, low-carb option.
With minimal prep and easy cleanup, it’s perfect for busy weeknights, meal prep, or satisfying family dinners.
Sheet Pan Sausage Peppers
Equipment
- 1 Large Baking Sheet
- 1 Small Mixing Bowl
- 1 Whisk or Fork
- 1 knife
- 1 cutting board
Ingredients
- 5 Italian sausages mild, spicy, or preferred flavor
- 3 bell peppers green, red, and orange; sliced
- 1 medium onion sliced lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon dried oregano
- Salt to taste
- Pepper to taste
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Preheating is essential to ensure the sausages cook evenly and the vegetables caramelize beautifully. While the oven warms up, you can prepare the rest of your ingredients. This will also help you achieve that golden-brown, slightly crispy texture on the sausages and tender, flavorful peppers.
- Prepare the Vegetables: Wash the bell peppers thoroughly under cold running water. Slice each pepper into thin, uniform strips to ensure they cook evenly. For a colorful and balanced plate, use one green, one red, and one orange bell pepper. Next, peel the onion and cut it lengthwise into similar-sized slices. Uniform slicing helps the vegetables roast evenly and makes the dish visually appealing.
- Mix the Seasoning: Take a small mixing bowl and pour in 1/4 cup of olive oil. Add 1/2 tablespoon of dried oregano, a pinch of salt, and freshly ground black pepper to taste. Whisk the mixture thoroughly using a fork or small whisk until all the ingredients are well combined. The olive oil helps coat the sausages and vegetables, allowing the seasoning to penetrate and create a rich, flavorful finish.
- Arrange Ingredients on the Sheet Pan: Place a large baking sheet on your countertop. Lay the sausages on the sheet pan, leaving a little space between each piece to ensure even cooking. Arrange the sliced bell peppers and onions around the sausages. Spreading the vegetables evenly helps them roast properly without steaming, preserving their natural sweetness and texture.
- Coat with Seasoning: Drizzle the prepared olive oil and oregano mixture evenly over the sausages and vegetables. Use a spatula or your hands to gently toss everything, making sure each sausage and vegetable slice is fully coated with the seasoning. This step ensures that every bite is flavorful and aromatic.
- Bake in the Oven: Carefully transfer the sheet pan to the preheated oven. Bake for approximately 25 minutes, checking halfway through. The sausages should turn golden brown, firm to the touch, and fully cooked inside. The vegetables should soften, slightly caramelize at the edges, and release a rich aroma that fills your kitchen.
- Optional Broil for Extra Color: If you prefer a slightly more browned and crispy finish on your sausages and peppers, switch the oven to the broil setting for the last 2–3 minutes. Keep a close eye on them to prevent burning. This step adds extra depth in color and flavor, making the dish visually stunning for serving.
- Rest Before Serving: Once baked, remove the sheet pan from the oven using oven mitts. Allow the sausages and vegetables to rest for 3–5 minutes. Resting helps the juices redistribute inside the sausages, keeping them moist and flavorful while the vegetables maintain their texture.
- Serve and Enjoy: Transfer the sausages and roasted peppers onto a serving platter or enjoy directly from the sheet pan for a rustic presentation. Pair with rice, pasta, or serve in a sandwich roll for a complete meal. Garnish with fresh herbs like parsley if desired. Savor the bold Italian flavors, tender roasted vegetables, and perfectly cooked sausages in every bite.
Notes
- Use sausages of your preferred flavor—mild, spicy, or a mix—to customize heat and taste.
- Slice vegetables uniformly to ensure even cooking and consistent texture.
- Tossing the sausages and vegetables in the seasoned olive oil ensures every bite is flavorful.
- Keep an eye on the vegetables toward the end of baking to avoid over-softening or burning.
- This recipe is versatile—serve on its own, over rice, or inside a sandwich for easy meal prep.
Chef’s Secrets for Perfect Results
The secret to an outstanding sheet pan sausage and peppers dish lies in three elements: even slicing, proper seasoning, and balanced heat.
Cutting the bell peppers and onions into similar sizes ensures they roast evenly alongside the sausages, preventing undercooked or overly soft vegetables.
Using olive oil infused with oregano, salt, and pepper enhances flavor without overpowering the natural taste of the ingredients.
Additionally, leaving a little space between sausages on the pan allows heat to circulate, producing a golden-brown exterior while keeping the inside juicy.
For a touch of depth, finishing under the broiler for 2–3 minutes adds a caramelized edge that elevates the presentation and flavor.
Serving Suggestions for Best Enjoyment
This dish is incredibly versatile and pairs beautifully with a variety of sides.
Serve it over steamed rice or al dente pasta to create a satisfying, balanced meal.
For a low-carb option, enjoy it alongside roasted or mashed cauliflower.
To make a hearty sandwich, slice the sausages and pile them with peppers and onions on a crusty roll, finishing with a light drizzle of olive oil or a sprinkle of Parmesan.
Fresh herbs like parsley or basil add color and brightness, while a side of lightly dressed greens can make the meal feel lighter and more refreshing.
Storage Tips for Longevity
Leftovers store well for easy meal prep. Place cooled sausages and vegetables in an airtight container and refrigerate for up to 4 days.
Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes to maintain texture, or warm gently on the stovetop with a splash of olive oil.
For longer storage, the dish freezes well for up to 2 months—store in freezer-safe containers and thaw overnight in the fridge before reheating.
Avoid microwaving directly from frozen to prevent uneven heating and soggy vegetables.
Frequently Asked Questions
1. Can I use turkey or chicken sausage instead of pork?
Absolutely! Turkey or chicken sausages work perfectly.
Keep in mind they may cook slightly faster, so check for doneness, and adjust baking time as needed.
2. How can I make the dish spicier?
Use spicy Italian sausages or add a pinch of red pepper flakes to the olive oil mixture.
You can also include sliced hot peppers alongside the bell peppers for extra heat.
3. Can I prepare this recipe ahead of time?
Yes! You can slice the vegetables and assemble the pan a few hours in advance.
Cover and refrigerate, then bake just before serving for a quick dinner.
4. What is the best way to prevent sausages from drying out?
Avoid overcrowding the pan, and allow a little space between each sausage.
Resting the cooked sausages for a few minutes also helps juices redistribute, keeping them moist.
5. Can I add other vegetables to this recipe?
Certainly! Zucchini, mushrooms, or cherry tomatoes pair wonderfully with sausages and peppers.
Keep the slices uniform and monitor the cooking time, as some vegetables may cook faster than others.
