Sheet Pan Sausage Peppers is such a simple, tasty meal with just a few ingredients that come together perfectly. You get juicy sausage links roasted alongside sweet bell peppers and onions, all cooked on one pan for an easy cleanup. The sausage gets nice and browned, and the peppers get soft and a little caramelized, making every bite full of flavor and texture.
I love making this when I want something quick but still hearty. It’s one of those meals where you just throw everything on the pan, season it up, and let the oven do the work. I usually use a mix of colorful peppers to add some brightness, and sometimes I add a little garlic powder or Italian seasoning to the sausage for an extra touch. It feels like such an easy dinner win!
My favorite way to eat this is either right from the pan with some crusty bread or over rice if I want something more filling. It also works great for leftovers because the flavors keep getting better the next day. Whenever I make this, everyone ends up asking for seconds, and it quickly became one of my go-to weeknight meals that never disappoints.
Key Ingredients & Substitutions
Italian Sausage: This is the star protein. Mild or spicy both work well — choose your favorite. For a healthier swap, try chicken or turkey sausage. Vegetarian? Use plant-based sausage alternatives that hold up to roasting.
Bell Peppers: Using a mix of red, yellow, and orange peppers adds great color and sweet flavor. If you only have one type or frozen peppers, that’s fine too! They roast well and keep their taste.
Onions: Red and yellow onions both give sweetness and depth when roasted. If you want a milder option, white onions are good, but yellow and red add more color.
Olive Oil & Seasonings: Olive oil helps everything roast nicely and adds flavor. Garlic powder and Italian seasoning give a warm, familiar taste that complements sausage and veggies well. Fresh herbs like rosemary or thyme are nice swaps, too.
How Can I Get Sausages Browned and Peppers Tender Without Overcooking?
Balancing the roasting time so sausages get browned and cooked inside while peppers and onions soften nicely is key. Here’s what helps:
- Cut peppers and onions into even-sized pieces so they cook evenly.
- Use a hot oven (425°F) to get good browning quickly.
- Spread everything evenly on the sheet pan — avoid crowding.
- Turn sausages and stir veggies halfway through roasting to help even cooking.
- Use a meat thermometer to check sausage doneness (160°F inside).
These tips ensure juicy, browned sausages and sweet roasted veggies without mushy peppers or undercooked meat. Cooking on one sheet also means the flavors blend nicely together!
Equipment You’ll Need
- Baking sheet – I like using a rimmed one so oil and juices don’t spill over. It helps everything roast evenly.
- Mixing bowls – for tossing the peppers and onions with oil and seasonings, making cleanup easier.
- Meat thermometer – to check that the sausage reaches 160°F, ensuring it’s perfectly cooked and safe to eat.
- Kitchen tongs – for turning the sausages and stirring the veggies without burning your hands.
- Parchment paper or silicone baking mat – optional, but makes cleanup even simpler and helps prevent sticking.
Flavor Variations & Add-Ins
- Spicy Kick: Add red pepper flakes or hot paprika to the seasoning mix for more heat.
- Cheesy Topping: Sprinkle grated Parmesan or mozzarella over everything in the last 5 minutes of roasting for a cheesy finish.
- Herb Freshness: Garnish with fresh basil, oregano, or thyme right before serving for bright, fresh flavor.
- Extra Veggies: Throw in sliced zucchini, cherry tomatoes, or mushrooms for more variety and nutrients.
How to Make Sheet Pan Sausage Peppers
Ingredients You’ll Need:
Main Ingredients:
- 8 Italian sausage links (mild or spicy, based on preference)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 large red onion, peeled and sliced into wedges
- 1 medium yellow onion, peeled and sliced into wedges
Seasonings and Extras:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed to Prepare:
This easy recipe takes about 10 minutes to prep and around 25–30 minutes to roast in the oven. So, in less than 45 minutes, you’ll have a delicious and colorful meal ready to enjoy!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment paper to keep cleanup easy.
2. Prepare the Veggies:
In a large bowl, add your sliced bell peppers and onions. Drizzle with 2 tablespoons of olive oil. Sprinkle the garlic powder, dried Italian seasoning, salt, and pepper over the veggies. Toss everything well until the peppers and onions are evenly coated with oil and seasonings.
3. Arrange on the Baking Sheet:
Spread the seasoned peppers and onions out evenly on your baking sheet in a single layer. Try not to crowd them – this helps them roast nicely.
4. Add the Sausage:
Place your sausage links among the vegetables on the baking sheet. Drizzle the remaining 1 tablespoon of olive oil over everything to keep it juicy and flavorful.
5. Roast Everything:
Put the baking sheet into your preheated oven. Roast for about 25 to 30 minutes. Halfway through, turn the sausages and stir the vegetables so they cook evenly. The sausages should be beautifully browned and cooked through (check that the internal temperature reaches 160°F or 71°C), and your peppers and onions will be tender and slightly caramelized.
6. Garnish and Serve:
Once cooked, take the pan out of the oven. Sprinkle fresh chopped parsley on top for a pop of color and freshness. Serve hot by itself, with crusty bread, over rice, or alongside your favorite pasta.
Enjoy your delicious and colorful Sheet Pan Sausage Peppers – a simple, flavorful meal that’s perfect for busy nights!
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage, but be sure to thaw it completely in the refrigerator before cooking. This helps the sausage cook evenly and ensures it reaches a safe internal temperature.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the veggies and sausages, then store them in an airtight container in the fridge for up to 24 hours. When ready, roast as instructed. This makes dinner prep even quicker.
How Should I Store Leftovers?
Keep leftover sausage and peppers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if needed to keep everything moist.
What Are Some Good Side Dishes to Serve With This?
This dish goes great with crusty bread for soaking up the juices, steamed rice, pasta, or even a simple green salad for a lighter meal option.
