Sheet pan sausage and peppers and onions baked in the oven is an easy recipe, great for weeknights or game day. Ready in about 40 minutes!
In this easy recipe, Italian sausage, peppers and onions are oven baked on a sheet pan. As the sausage cooks, the fat renders and coats the bell peppers and onions so they get soft and charred and sweet and crispy—YUM!
If you know me at all, you know I love a sheet pan dinner, and this is one of my all-time faves, full of Italian flavors. It can be served in so many ways, and you can make it ahead for meal prep and handy freezer meals.
For more Italian sausage recipes, try my Baked Sausage and Apples with Parsnips and Onions or my Sheet Pan Sausage and Veggies.
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Sheet pan sausage and peppers ingredients
- Italian sausage: Sweet Italian sausage (not pre-cooked) complements the flavor of the peppers and onions, (we'll get a little spice from one of our other ingredients.)
- Bell peppers: I like to use even amounts of red bell pepper and yellow bell pepper. The focus of this recipe is really on the sweet bell pepper flavor for me, but you can throw a green pepper in there if that is your jam.
- Onions: Two medium yellow onions will do the trick. They are actually sweeter than sweet onions!
- Dried oregano: Oregano will give our sausage and peppers that Italian flavor.
- Crushed red pepper flakes: If you want a little spice (or a lot), crushed red pepper flakes give the recipe that added kick.
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
How to make sheet pan sausage and peppers
Step 1: Slice the peppers and onions
Preheat the oven to 425 degrees. Place racks in the upper and lower thirds of the oven. Use a good chef's knife and slice the bell peppers into strips about ยผ-inch wide.
Cut the onion into slices slightly wider than the peppers.
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Step 2: Season the peppers and onions
Drizzle the olive oil over the peppers and onions, sprinkle with oregano, crushed red pepper flakes, salt, and pepper and toss to coat. Divide the vegetables between two sheet pans.
Step 3: Add the Italian sausage to the peppers and onions and bake in the oven!
Place the Italian sausage on the sheet pans with the peppers and onions and bake in oven. After about 20 minutes, flip the sausages and stir the vegetables around.
Continue to cook for another 15-20 minutes, stirring occasionally, until the sausages are baked through, and the peppers and onions have caramelized.
Expert tips
- Be sure to slice the onions wider than the peppers. The peppers will take longer to bake, so this will keep the onions from burning before the peppers are done.
- You may need to rotate the sheet pans from top to bottom halfway through if one seems like it's baking faster than the other.
- You can swap in spicy Italian sausage for the sweet.
- If you don't have dried oregano, dried Italian seasoning is a good substitute.
- Fresh basil or parsley are great optional toppings if you want to add something green.
How to serve sheet pan sausage and peppers
My favorite way to serve oven baked Italian sausage and peppers is with mustard and mayo for dipping and a side of oven fries or oven roasted potatoes. There are endless possibilities for this one pan meal, try these ideas!
- Serve them as sandwiches on hoagie rolls, topped with melted cheese if you like!
- Add some tomato sauce and serve with pasta.
- Pair this sheet pan dinner with another one of my favorite Italian recipes—some Creamy Polenta!
- Make it an Italian meal and have a Tricolore Salad on the side.
Make ahead, storage, freezing
- Make ahead: This Italian sausage and peppers recipe can be made up to 2 days ahead, so it's great for meal prep!
- To store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat sausage and peppers in the oven on a sheet pan covered with foil at 350 degrees until warmed through. Remove the foil for the last 5 minutes to regain a crispy texture. You can also reheat in the microwave.
- To freeze: Place in a freezer-safe container and chill in the refrigerator overnight, then freeze for up to 3 months. Allow to thaw in the refrigerator before reheating.
FAQ
You can definitely use turkey or chicken sausage to make sausage and peppers if you're looking for a lighter meal that still has great Italian flavor.
You can use pre-cooked sausage of any kind—chicken, pork, vegetarian—but start the peppers and onions first, then add the cooked sausage during the last 10-15 minutes of baking.
More sheet pan recipes
- Sheet Pan Roast Chicken and Cabbage will transform cabbage into the most meltingly delicious vegetable you've ever had.
- Sheet Pan Greek Chicken and Potatoes has an amazing lemon dill sauce that brings all the flavors together.
- Sheet Pan Harissa Chicken and Potatoes is a little bit spicy and has the side dish built right in!
Sheet pan sausage and peppers is a quick and easy Italian recipe!
- Quick prep: Just slice the bell peppers and onions.
- Can be made ahead so it's perfect for meal prep or freezing.
- The sausage, peppers, and onions bake in the oven in 30-40 minutes.
- So versatile! Serve it as sandwiches, with pasta or polenta, over grain bowls and more.
- It's gluten-free and dairy-free!
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Recipe
Sheet Pan Sausage and Peppers Recipe
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Equipment
Ingredients
- 1 pound Italian sausage sweet or spicy
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 2 yellow onions
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Place racks in the upper and lower thirds of the oven.
- Slice the bell peppers into strips about ¼-inch wide. Cut the onion into slices slightly wider than the peppers.
- Drizzle the olive oil over the peppers and onions, sprinkle with oregano, crushed red pepper flakes, salt, and pepper and toss to coat. Divide the vegetables between two sheet pans.
- Place the Italian sausage on the sheet pans with the peppers and onions and bake in oven. After about 20 minutes, flip the sausages and stir the vegetables around. Continue to cook for another 15-20 minutes, stirring occasionally, until the sausages are baked through, and the peppers and onions have caramelized.
Notes
- Be sure to slice the onions wider than the peppers. The peppers will take longer to bake, so this will keep the onions from burning before the peppers are done.
- You may need to rotate the sheet pans from top to bottom halfway through if one seems like it's baking faster than the other.
- You can swap in spicy Italian sausage for the sweet.
- If you don't have dried oregano, dried Italian seasoning is a good substitute.
- Fresh basil or parsley are great optional toppings if you want to add something green.
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