Sheet Pan Sausage Peppers (Printer-friendly)

Juicy sausages roasted with colorful bell peppers and onions on a single pan for easy weeknight dinners.

# Ingredient List:

→ Proteins

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

→ 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 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Optional Garnishes

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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for effortless cleanup.
02 - Distribute sliced bell peppers and onion across the prepared sheet pan. Drizzle with olive oil and evenly sprinkle oregano, basil, garlic powder, smoked paprika, salt, and black pepper. Toss vegetables until uniformly coated.
03 - Arrange sausages directly on top of the seasoned vegetables in a single layer.
04 - Roast for 25 minutes in the preheated oven, rotating sausages and stirring vegetables halfway through cooking. Continue until sausages are deeply browned and fully cooked through, and vegetables are tender.
05 - Remove from oven and garnish with fresh parsley and red pepper flakes if desired. Serve immediately, optionally accompanied by crusty bread or served over rice.

# Expert Tips:

01 -
  • One pan means one thing to wash, which honestly changes everything about whether you'll actually make dinner on a busy night.
  • The peppers get soft and slightly charred while staying bright, and somehow they taste like they took hours when you really spent less than half an hour.
  • It's the kind of meal where everyone's happy whether you serve it plain, stuff it in a hoagie, or pour it over rice.
02 -
  • Don't skip turning the sausages halfway through—the side touching the pan will brown beautifully, but the other side needs its moment too.
  • If your sausages are particularly thick, they might need a few extra minutes; you're looking for an internal temperature of 160°F if you want to be technical about it, but the browned skin is usually your best guide.
03 -
  • High heat (425°F) is your friend here—it caramelizes everything faster and gives you those slightly charred edges that add real flavor complexity.
  • Don't crowd the pan; if you're cooking for more than four, use two sheet pans rather than piling everything into one, because crowding creates steam instead of browning.
Go Back