Home » Dinner Recipes » Sheet Pan Sausage and Peppers
ByBrandie Skibinski 5 from 1 vote
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Sheet Pan Sausage and Peppers is a quick, hearty dinner with juicy sausage, vibrant peppers, and onions—all roasted on one pan for easy cleaning.
A SIMPLE DINNER RECIPE
Y’all know I love a good sheet pan dinner! Throw it all on a baking sheet and you have a whole meal without a lot o fuss or mess! ThisSheet Pan Sausage and Peppersrecipe has become one of my go to, hassle-free dinner recipes to whip up. The last thing I want to do after I get off work is to spend more hours in the kitchen having to prepare a meal, cook it, then clean. Plus, what’s not to love with these tender, juicy sausage links and beautiful, bright sliced peppers, right? You can enjoy them as-is, or on a bun for a simple main dish.
FREQUENTLY ASKED QUESTIONS:
How else can I serve this?
It can be enjoyed as-is or made into sandwiches. Grab a jar of marinara sauce, spoon everything into toasted sub buns. Or serve with a side salad.
What can I use other than sausage?
Any style sausage should work (like kielbasa or brats) would work great with this sheet pan dinner.
What’s the best way to get the sausage a little crispy on the outside?
Before you toss everything on a sheet pan to pop in the oven, you can sear the sausage pieces briefly to crisp them up a bit while locking in the moisture of the meat before baking in the oven but I think the oven does a good job browning the links.
What else can I add to the sheet pan?
You can add other varieties of sliced onions, diced potatoes, mushrooms, zucchini, yellow squash, or other hearty veggies that will cook in about the same time to the sheet pan with the peppers and sausage. I also think some cherry tomatoes would be wonderful!
Can I make this in the Air Fryer instead?
Yes you can. However, you’ll need to work in batches with all these peppers and sausage pieces. In batches, cook in the Air Fryer at 400F for 12 minutes.
Can I make this in the Slow Cooker instead?
Sure, try out my Slow Cooker Sausage and Peppers recipe.
How to store leftovers?
Leftovers can be popped in an airtight container and can be kept in the refrigerator for up to 5 days. Leftovers can also be frozen for up to 4 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- package Italian sausage links – you can use any style of sausage links you prefer – even brats.
- red bell peppers
- green bell peppers – I know folks either love or hate green bell peppers so you can certainly leave them out and grab a different color if you prefer.
- yellow onions
- olive oil – you could also use avocado oil. It has a higher smoke point.
- Italian seasoning
- garlic powder
- red pepper flakes– this is an optional ingredient that brings a little more flavor and some heat. Play with the amount used to whatever your taste buds enjoy.
- salt and pepper
- fresh basil leaves – this is optional but I love the flavor and freshness it adds.
HOW TO MAKE SHEET PAN SAUSAGE AND PEPPERS:
Preheat the oven to 425° F. Add the sausages and peppers to a large baking sheet. Drizzle everything with the oil Then evenly sprinkle on the dried seasonings. Stir it all together to make are everything is evenly coated. Make sure the sausages are directly on the pan with the peppers and onions surrounding it so the sausages can get a nice golden color. Cook for 10 minutes. Flip the sausages over and cook for 10-15 minutes or until the sausages are brown and you have an internal temperature of 160° F.
Remove from the oven and allow the sausages to rest for 5 minutes.Top with fresh basil and enjoy. Optional: Serve with some warmed up marinara sauce.
CRAVING MORE RECIPES?
- Crock Pot Sausage and Peppers
- Sheet Pan Sausage and Gnocchi
- Air Fryer Potatoes and Sausage
- Kielbasa Sheet Pan Meal
- Sheet Pan Pork Chop Dinner
- Ham Steak Sheet Pan Meal
- BBQ Chicken Sheet Pan Meal
- Sheet Pan Garlic Butter Chicken Meal
- Sheet Pan Garlic Parmesan Chicken Meal
- Sheet Pan Creamy Garlic Chicken
- Sheet Pan Chicken Parmesan
- Sheet Pan Beef Fajitas
- Sheet Pan Pancakes
- Sheet Pan Nachos
- Sheet Pan Eggs
- Sheet Pan Lasagna
Sheet Pan Sausage and Peppers
A full meal with sausage links and bell peppers and onions all cooked on one sheet pan in the oven.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Inactive: 5 minutes minutes
Total Time: 35 minutes minutes
Servings: 5
Author: Brandie Skibinski
Ingredients
- 19 ounce package Italian sausage links (5 links)
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 yellow onions, sliced
- 2 Tablespoons olive oil (or avocado oil)
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- fresh basil leaves (optional)
For serving (optional)
Instructions
Preheat the oven to 425° F. Add 19 ounce package Italian sausage links, 2 red bell peppers, sliced, 2 green bell peppers, sliced and 2 yellow onions, sliced to a large baking sheet. Drizzle everything with about 2 Tablespoons olive oil.
Then evenly sprinkle on 1 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon salt and 1 teaspoon black pepper. Stir it all together to make are everything is evenly coated.
Make sure the sausages are directly on the pan with the peppers and onions surrounding it so the sausages can get a nice golden color. Bake for 20 minutes.
Flip the sausages over and cook for 10-15 minutes or until the sausages are brown and you have an internal temperature of 160° F.
Remove from the oven and allow the sausages to rest for 5 minutes.
Top with fresh basil leaves fresh basil and enjoy. Optional: Serve with some warmed up marinara sauce.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dinner, Main Course
Cuisine: American
Nutrition
Calories: 469kcal | Carbohydrates: 11g | Protein: 17g | Fat: 40g | Sodium: 1265mg | Fiber: 3g | Sugar: 5g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Leave a Reply
Brandie, another wonderful recipe! I made this tonight and it was absolutely delicious! Next time I would add another pepper (only because we love them and they get gobbled up). I only added one onion tonight, but I think next time I will do the two as you suggested. Thank you! LaurieReply
