Sheet Pan Sausage Peppers is a simple and colorful meal that’s packed with juicy sausage slices, sweet bell peppers, and onions all roasted together on one pan. The peppers get tender and a bit caramelized, while the sausage browns beautifully, making every bite burst with flavor. It’s a great combo of savory and slightly sweet, and the best part is how easy it is to throw together.
I love making this dish when I want something satisfying but don’t want to spend too much time in the kitchen. Everything cooks at once, so cleanup is super quick. My favorite tip is to use a mix of different colored bell peppers to make the dish look bright and cheerful, and adding a little garlic and Italian seasoning really brings it all together.
For serving, I like to pile the sausage and peppers onto a toasted hoagie roll for an easy sandwich or just spoon it over some rice or pasta for a heartier meal. It’s also perfect for meal prep or feeding a crowd because it’s simple but never boring. Whenever I make Sheet Pan Sausage Peppers, it always feels like an easy weeknight win that everyone will ask for again.
Key Ingredients & Substitutions
Italian Sausages: These bring the main flavor and juiciness. I prefer mild, but spicy adds a nice kick. Turkey or chicken sausages work well if you want a leaner option.
Bell Peppers: Using both red and yellow peppers adds sweetness and color. Green peppers can be used too, but they are a bit more bitter.
Onions: Sweet or yellow onions get nice and soft when roasted. You can use red onions for a sharper flavor and a bit more color.
Olive Oil & Seasonings: Olive oil helps everything roast evenly and taste rich. Italian seasoning is my go-to, but dried oregano and basil or even a pinch of smoked paprika add great flavor too.
How Can You Get Even Cooking and Perfect Browning on the Sausages?
The secret is to not overcrowd the pan and to toss halfway through cooking. This lets the heat circulate and helps everything cook evenly.
- Spread sausages and veggies out in one layer on the pan.
- Use tongs at the halfway point to flip the sausages and stir the veggies.
- This prevents steaming and encourages browning, adding great flavor.
- If your pan is small, roast in batches instead of piling ingredients on top of each other.
These tips help your sausages get that beautiful golden color and the peppers soften without becoming mushy.
Equipment You’ll Need
- Large rimmed baking sheet – It provides enough space for even roasting and easy tossing during cooking.
- Mixing bowl – I use it to toss the vegetables with oil and seasonings for even coating.
- Tongs – They help flip the sausages and stir the peppers and onions without breaking them apart.
- Parchment paper or cooking spray – Keeps the ingredients from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Use chicken or turkey sausage instead of pork for a leaner, lighter dish.
- Add sliced zucchini or cherry tomatoes for extra color and flavor.
- Sprinkle with red pepper flakes or Italian herbs for more spice or herby taste.
- Finish with a squeeze of lemon juice or a splash of balsamic vinegar for a touch of brightness.
How to Make Sheet Pan Sausage Peppers
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (about 6) Italian sausages (mild or spicy)
- 2 large red bell peppers, sliced into strips
- 2 large yellow bell peppers, sliced into strips
- 1 large onion, sliced into wedges
Seasonings and Extras:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (or dried oregano and basil mix)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Estimate:
This dish takes about 10 minutes of prep time and 25-30 minutes to roast in the oven. Overall, you’ll have a delicious, hearty meal ready in just under 40 minutes, including some hands-on time for tossing and flipping.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 400°F (200°C). Grab a large rimmed baking sheet and either lightly grease it with 1 tablespoon of olive oil or line it with parchment paper to make cleanup quick and easy.
2. Toss the Vegetables:
In a large bowl, mix the sliced red and yellow bell peppers, onion wedges, and minced garlic. Drizzle over 2 tablespoons of olive oil, sprinkle with Italian seasoning, salt, and pepper. Toss everything together well so the veggies get evenly coated.
3. Arrange Sausage and Veggies:
Place the Italian sausages in a single layer on the prepared baking sheet. Surround and mix in the seasoned peppers and onions around the sausages.
4. Roast with Care:
Put the sheet pan in the oven and let everything roast for about 25-30 minutes. About halfway through (at 15 minutes), use tongs to flip the sausages and give the vegetables a good stir. This helps them cook evenly and get a nice, golden color.
5. Finish and Serve:
Once the sausages are cooked through and browned, and the peppers and onions are tender and a bit caramelized, remove from the oven. Sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. Serve warm on its own, or pile it onto hoagie rolls, rice, or pasta for a complete meal.
Can I Use Frozen Sausages for This Recipe?
Yes, you can! Just make sure to fully thaw the sausages in the refrigerator overnight before cooking. This helps them cook evenly and safely on the sheet pan.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can slice the peppers and onions and store them in an airtight container in the fridge for up to 2 days. Sausages can be kept separate and roasted fresh for best texture, or fully cook everything and reheat gently before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Add Other Vegetables to This Recipe?
Yes! Feel free to add sliced zucchini, mushrooms, or cherry tomatoes. Just keep the sizes similar for even cooking, and toss them in with the peppers and onions before roasting.