Sheet Pan Sausage Peppers is a simple, colorful, and hearty meal that brings together juicy sausages, tender bell peppers, and sweet onions all roasted together on one pan. The sausages get nice and browned while the peppers soften up and add a pop of color that makes the dish as pleasing to the eyes as it is to the taste buds.
I love this recipe because it requires very little cleanup and comes together so quickly—perfect for busy weeknights. I usually toss everything on a sheet pan, sprinkle on some seasoning, and let the oven do all the work. The best part is the way the sausage juices mingle with the peppers, creating a simple yet satisfying flavor.
My favorite way to eat this is by serving it over steamed rice or stuffing it into a warm sandwich roll for an easy and delicious dinner. It’s also great leftover for lunch the next day, making it a versatile meal that keeps you coming back for more. If you like a little heat, I like to add some crushed red pepper flakes to spice things up just right!
Key Ingredients & Substitutions
Italian Sausages: These are the star of the dish, offering a juicy, flavorful bite. You can use mild or hot depending on your heat preference. For a lighter option, try chicken or turkey sausage. Vegetarian sausages work too, just adjust cooking time.
Bell Peppers: The mix of red, yellow, and orange peppers adds sweetness and color. If you don’t have all three, any bell pepper variety will do. For more zing, add some green peppers or even poblano peppers for a smoky twist.
Onions and Garlic: Onions add a soft crunch and sweetness when roasted, while garlic brings depth. If fresh garlic isn’t available, a sprinkle of garlic powder works in a pinch. Yellow or white onions are best for roasting here.
Italian Seasoning & Crushed Red Pepper: These add herbal and subtle heat notes. Use dried oregano, basil, thyme individually if you don’t have a blend. If you want more heat, increase the crushed red pepper flakes or add a dash of paprika.
How Do You Get the Sausages and Veggies Perfectly Cooked Together?
Balancing cooking times can be a bit tricky since sausages take longer than veggies. Here’s how I tackle it:
- Start with whole sausages on the pan since they need more time to cook through.
- Slice the peppers and onion into even pieces so they roast evenly and soften at the same pace.
- After 15 minutes, flip the sausages to brown all sides and gently stir the veggies to prevent sticking and encourage even cooking.
- Monitor the veggies closely—if they break down too much, you can always pull them out and continue cooking the sausages a bit longer.
Using a meat thermometer for sausages helps ensure they hit that safe 160°F (70°C) internal temperature without overcooking.
Equipment You’ll Need
- Large sheet pan – I like it because it gives everything enough space to roast evenly and makes cleanup easy.
- Mixing bowl or good spatula – to toss the vegetables and seasonings before roasting so everything gets coated well.
- Kitchen tongs – handy for flipping sausages and stirring veggies during cooking.
- Meat thermometer (optional) – helps ensure sausages are cooked through without guessing.
Flavor Variations & Add-Ins
- Sausage types: swap Italian sausage for chicken, turkey, or spicy chorizo to change the flavor profile.
- Cheese: sprinkle some shredded mozzarella, provolone, or even crumbled feta over the hot vegetables for extra richness.
- Veggie extras: add sliced zucchini, mushrooms, or cherry tomatoes for more variety and color.
- Spice it up: toss in a pinch of smoked paprika or Italian herbs for added aroma and flavor tweaks.
How to Make Sheet Pan Sausage Peppers
Ingredients You’ll Need:
- 8 Italian sausages (mild or hot, depending on preference)
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large orange bell pepper, sliced
- 1 large onion, sliced into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast in the oven. Add 5 minutes resting time after cooking, so you’ll have a delicious meal ready in under 45 minutes total.
Step-by-Step Instructions:
1. Prepare the Oven and Sheet Pan:
Preheat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper to make cleanup easier.
2. Arrange Sausages and Vegetables:
Place the sausages whole on the sheet pan. Spread the sliced red, yellow, and orange bell peppers and the onion wedges evenly around the sausages.
3. Season Everything:
Drizzle the olive oil over the sausages and vegetables. Sprinkle the minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper evenly over the entire pan. Gently toss the peppers and onions to coat them, being careful to keep the sausages in place.
4. Roast and Flip:
Roast the sausages and veggies in the oven for 25-30 minutes until the sausages are cooked through (an internal temperature of 160°F/70°C) and the bell peppers and onions are tender and lightly caramelized. Halfway through roasting (around 15 minutes), flip the sausages and gently stir the vegetables to ensure even cooking.
5. Rest and Garnish:
Remove the pan from the oven and let everything rest for 5 minutes. Sprinkle fresh chopped parsley over the top before serving.
6. Serve and Enjoy:
Serve your sausage and peppers hot as is, over rice or pasta, or stuffed into a sandwich roll for an easy and tasty meal.
Can I Use Frozen Sausages in This Recipe?
Yes, but be sure to thaw them completely before cooking. Thaw frozen sausages overnight in the fridge or use the cold water method to speed it up. This helps ensure even cooking on the sheet pan.
Can I Make This Ahead of Time?
Absolutely! You can prep the vegetables and sausages the night before, then store them in the fridge. When ready, simply roast everything fresh. Cooked leftovers also keep well for up to 3 days in an airtight container.
How Do I Store and Reheat Leftovers?
Store leftover sausages and peppers in an airtight container in the fridge. Reheat on a baking sheet in a 350°F oven until warmed through, or microwave in short bursts, stirring halfway for even heating.
What Should I Serve with Sheet Pan Sausage Peppers?
This dish is delicious on its own, but it’s also great served over rice, pasta, or tucked inside crusty sandwich rolls. A simple side salad or some roasted potatoes make excellent accompaniments too.