Sheet Pan Sausage & Peppers
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This sheet pan sausage and peppers recipe is a quick and easy weeknight dinner made with juicy chicken sausage, tender peppers and savory seasonings. It requires minimal prep and cooks up in about 30 minutes.
Some nights the only thing keeping dinner from feeling stressful is a trusty sheet pan. I love sheet pan meals because they make cooking feel easier. Everything goes on one pan, the oven takes over and you end up with a warm, satisfying meal without juggling a bunch of pots and pans.
My new favorite sheet pan meal is this sausage and peppers recipe. It’s simple, colorful and so full of flavor. If you are looking for something easy to throw together on a busy weeknight, this one is such a winner.
Table of Contents
Why I Love This Sheet Pan Sausage & Peppers Recipe
This sheet pan sausage and peppers is one of those dinners I come back to again and again because it checks every box. It is quick to prep, full of flavor and cooks up perfectly without much thought. I also love using chicken sausage here because it keeps the dish lighter than traditional pork sausage while still giving you that classic sausage and peppers vibe.
The sausage gets perfectly caramelized, the peppers turn tender and sweet and the whole meal is ready in about 30 minutes. It looks and tastes like more effort than it actually takes. I love making it for an easy dinner, but it is also great for meal prep because the leftovers reheat so well. It is just a simple, no fuss recipe that always hits the spot.
Ingredients Needed
- Italian chicken sausage: I used raw Italian chicken sausage links because they brown nicely and stay juicy while roasting. You can use hot or sweet Italian sausage and you can use pre-cooked sausage, but it will cook much faster and may turn a little wrinkly in the oven. If using pre-cooked, add it later in the cooking process so it warms without drying out.
- bell peppers: any color works. They roast up sweet, tender and add great color to the pan.
- yellow onion: the onion slices caramelize as they cook and it adds tons of flavor.
- olive oil: helps the veggies roast and get those golden edges.
- Italian seasoning: Adds an herby, savory boost that ties everything together.
- garlic: fresh garlic adds great flavor, but garlic powder works just as well.
- fresh parsley: a sprinkle on top makes everything look fresh and bright. You can also use fresh basil if you prefer.
How To Make Sausage And Peppers In The Oven
Step 1: Heat your oven to 425°F and line a large baking sheet with parchment. Arrange the chicken sausage links on one side of the pan and pop them in the oven for 15 minutes.
Step 2: While the sausage begins to cook, slice your peppers and onion. Toss them in a bowl with olive oil, Italian seasoning, garlic, salt and pepper until everything is well coated.
Step 3: After the sausage has roasted for a bit, pull the pan out and scatter the seasoned peppers and onions around the links. Nestle everything together so the veggies roast in the sausage drippings.
Step 4: Return the pan to the oven and cook until the sausage is browned and the veggies are tender. Let the sausage rest, then slice it into rounds and toss everything together. Sprinkle with fresh herbs and serve warm.
Brittany’s Recipe Tips!
- Choose the right sausage: Raw Italian chicken sausage works best because it browns beautifully and stays juicy as it cooks. If you use pre cooked sausage, add it later in the baking process so it warms through without drying out or getting too wrinkly.
- Slice the peppers evenly: Try to cut the peppers into similar-sized strips so they roast at the same rate. Thicker slices stay a little firmer, while thinner slices soften and caramelize more. Either works; just keep them consistent.
- Give the veggies space: Spread the peppers and onions out on the pan so they can roast instead of steam. Crowded veggies turn softer and don’t caramelize as well.
- Check doneness early: Ovens vary, so start checking around the 25-minute mark. The sausages should be browned and reach 165°F, and the peppers should be tender with caramelized edges.
- Let the sausage rest before slicing: A few minutes of resting keeps the sausage juicy. Then slice and toss everything together so the roasted peppers and onions soak up all that flavor.
How to Store & Reheat
- Store: Let the sausage and peppers cool completely, then transfer everything to an airtight container. They’ll keep well in the fridge for up to 4 days.
- Reheat: Warm leftovers in a skillet over medium heat until heated through. This helps the sausage stay juicy and gives the peppers a little fresh caramelization. You can also reheat in the microwave for a quick option, about 1 to 2 minutes, stirring halfway.
- Freeze: This dish freezes surprisingly well. Place the cooled sausage and peppers in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Meal prep tip: Portion leftovers into individual containers with rice, pasta or roasted potatoes for grab-and-go lunches that reheat beautifully.
Frequently Asked Questions
Sheet pan cooking is a simple method where the entire meal cooks on one baking sheet. You toss your ingredients on the pan, season them and let the oven do the work. It is quick, convenient and perfect for busy weeknights because cleanup is minimal.
Sausage and peppers pair well with so many sides. You can serve them over rice, pasta, quinoa or polenta, tuck them into a hoagie roll for a classic sandwich or pair them with roasted potatoes, garlic bread or a simple green salad like this arugula salad.They are super versatile and work with whatever you have on hand.
No. Leave the pan uncovered so the sausage can brown and the peppers and onions can caramelize. Covering the pan traps steam and makes the veggies softer.
It can be. Using chicken sausage keeps this dish lighter, and the peppers and onions add fiber, vitamins and natural sweetness. It is a balanced, satisfying option for weeknights.
More Sheet Pan Meals
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Sheet Pan Sausage & Peppers
Ingredients
- 2 10-12 oz packages Italian chicken sausage (8-10 links)
- 3 bell peppers, any color, sliced
- 1 large yellow onion, sliced
- 2 Tablespoons olive oil
- 1 Tablespoon Italian seasoning
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Optional: crushed red pepper flakes for heat
- Fresh parsley or fresh basil, for garnish
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or foil. Place whole sausages on one side of the pan and bake for 15 minutes.
- While the sausage starts baking, toss sliced peppers and onions with olive oil, Italian seasoning, garlic powder, salt and pepper.
- After 15 minutes, remove the pan from the oven and scatter the veggies around the sausages, nestling them in so everything cooks together.
- Return the pan to the oven and bake for another 10-15 minutes (maybe check at 10 minutes to see if sausage is done and how peppers are), flipping the sausages halfway through, until the sausage is browned and cooked through (165°F) and the veggies are tender and caramelized.
- Let the sausages rest a few minutes, then slice them into rounds and toss them back in with the roasted peppers and onions. Sprinkle with parsley and serve!
Notes
- Sausage options: I used raw Italian chicken sausage, which browns and stays juicy in the oven. Pre cooked sausage works too, but it will heat much faster and may wrinkle slightly. If using pre cooked, add it to the pan later so it does not dry out.
- Check for doneness: Sausage should reach an internal temperature of 165°F. Oven times can vary, so start checking a few minutes early.
- Serving ideas: Enjoy over pasta, rice, quinoa, polenta or stuffed into a hoagie roll for a classic sandwich.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture or microwave for a quick option. Leftovers also freeze well for up to 2 months; thaw in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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