Sheet Pan Sausage Peppers (Print)

Juicy sausages roasted with colorful bell peppers and onions for an easy, flavorful dish.

# What You Need:

→ Proteins

01 - 4 Italian sausages (pork, chicken, or turkey), approximately 14 ounces

→ Vegetables

02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large red onion, sliced

→ Oils and Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ¾ teaspoon salt
12 - ½ teaspoon black pepper

→ Optional Garnishes

13 - Fresh parsley, chopped
14 - Crushed red pepper flakes

# Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Place sliced bell peppers and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Place sausages on top of the seasoned vegetables.
04 - Roast in the preheated oven for 25 minutes, turning sausages and tossing vegetables halfway through cooking, until sausages are browned and cooked through and vegetables are tender.
05 - Remove from oven, garnish with fresh parsley and red pepper flakes if desired. Serve hot, optionally with crusty bread or over rice.

# Top Tips:

01 -
  • One pan means one cleanup, which honestly changes everything about how often you'll actually make dinner.
  • The peppers get sweet and jammy while the sausages brown, creating this perfect balance without any fussing or stirring constantly.
  • It's flexible enough to swap sausage types based on what you're craving, from spicy to mild, chicken to pork.
02 -
  • Don't skip turning the sausages halfway—the side touching the pan gets the best crust, and you want both sides caramelized.
  • If your peppers look done but the sausages need more time, move them to the edges and let the middle keep cooking; different ovens have different personalities.
03 -
  • Buy sausages from a butcher counter if possible—they tend to have better flavor and fewer additives than the supermarket packs.
  • Don't crowd the pan; if your sheet isn't large, use two pans so everything has room to brown properly instead of steaming.
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