You can sign me up for the sheet pan diet. Endlessly versatile, healthy, and the simplest way to make a flavorful meal with only one dish to wash at the end, sheet pan suppers like this Italian Sausage and Peppers in the oven will be your steady weeknight dinner date.
This recipe is loaded with Italian allure, ultra-filling, and enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.
It’s weeknight-friendly and weekend-worthy mixed into one dish.
- This recipe has become our go-to weekend lunch (along with this Sheet Pan Italian Chicken) when I want to keep it easy and am craving something that’s equal parts healthy and hearty.
- In the summer, we turn this Italian sausage recipe with peppers into sandwiches or finish our sausage and peppers with sauce and cheese.
- In the winter, we love baked sausage and peppers with potatoes for a cozy meal. (This Slow Cooker Sausage, Cabbage and Potatoes is another comforting favorite.)
- For a version of this recipe with the rice built right in, check out this stovetop Sausage and Rice Casserole.
The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers is the kind of classic, don’t-mess-with-it combo that I prize in Italian cuisine.
The sublime is in the simple (like these Italian Stuffed Peppers).
Making this sheet pan sausage and peppers in the oven is unbelievably easy, fast, and versatile enough to please everyone to whom you serve it!
5 Star Review
“What a fantastic meal! I’m so happy I found this recipe. Not only was it super easy, but it was super yummy too! Also, clean-up was a breeze.”
— Liv —
How to Make Sausage and Peppers in the Oven
This simple Italian recipe (like this Crockpot Italian Chicken) is the simplicity of a summer day, turned into a healthy, one-pan dinner.
It features juicy morsels of Italian sausage pan-roasted with strips of sweet bell peppers, savory onions, and Italian spices.
The Ingredients
- Italian Sausage. Precooked Italian sausage links (I use Italian chicken or turkey sausage) is lean, packed with protein, and makes quick work of this dinner.
- Bell Peppers + Onions. Bell peppers and onions taste spectacular with the Italian sausage (and on these Italian Turkey Burgers). They become tender, sweet, and scrumptious once roasted. PLUS they’re packed with nutrients like vitamin C, vitamin A, and fiber. You can use white, yellow, or red onions.
- Red Wine Vinegar. For a touch of acidity and tanginess.
- Spices. A combination of salt, black pepper, dried basil, dried oregano, and red pepper flakes gives this dish that necessary Italian flair.
The Directions
- Arrange the sausage, peppers, and onions on a parchment-lined baking sheet.
- Toss with olive oil, vinegar, and spices.
- Bake the sausage and peppers at 400 degrees F. Peppers and sausages will take about 25 to 35 minutes in the oven. Garnish with fresh basil and ENJOY!
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Reheat gently in the microwave or a non-stick skillet over medium-low heat.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How to Serve Sausage and Peppers
- With Whole Grains. Cooked brown rice, farro, or quinoa would all be tasty. For a low carbohydrate option, swap cauliflower rice.
- As a Sub. Pile the sausage and peppers inside a toasted hoagie bun and top with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese).
- With Pasta. For sausage and peppers with pasta, pile this dish into bowls with whole wheat noodles such as penne and your favorite marinara sauce.
- For Brunch (or Brinner!). Sauté the leftovers with spinach, then top them with a fried egg. This is yummy with a side of Roasted Potatoes.
What to Serve with Sausage and Peppers
While you could certainly enjoy baked sausage with peppers in the oven as a meal on its own, here are a few sides that go with this easy recipe:
Recommended Tools to Make this Recipe
- Baking Sheets. Perfect for making this baked sausage and peppers recipe.
- Parchment Paper. Helps keep ingredients from sticking to your baking sheet.
- Spatula. This one is ideal for tossing and flipping.
The Best Baking Sheets
An essential and incredibly versatile kitchen tool. These will take you from sheet pan meals to roasting vegetables to baking and more!
Who else would like the sheet pan dinner sign-up sheet?
Frequently Asked Questions
Yes! This recipe, as it is written, is entirely gluten free. Simply choose your favorite gluten free pasta, buns, or sides to round out this healthy gluten free recipe.
If you’re looking for a slow cooker version, try this Crock Pot Sausage and Peppers recipe.
I have not personally made this baked sausage and peppers in the oven with raw or whole sausages before. However, a number of readers have reported success doing so by increasing the cooking time slightly (total time will vary depending on the size and thickness of your sausages) and turning them halfway through cooking.
Sausage and Peppers
Ingredients
- 1 package precooked Italian chicken or turkey sausage cut into 1/2-inch rounds (12 ounces)
- 1 medium red bell pepper sliced into 1/4-inch strips
- 1 medium yellow bell pepper sliced into 1/4-inch strips
- 1 small yellow onion sliced into 1/4-inch strips
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves minced (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes plus additional to taste
- Optional for serving: thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
- Arrange the cut sausage, bell peppers, and onions in the center of the pan.
- Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.
- Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Reheat gently in the microwave or in a non-stick skillet over medium-low heat.
- TO FREEZE. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- SERVING IDEAS: Try this Italian sausage and peppers over rice or cauliflower rice, inside a toasted hoagie bun with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese), or with whole wheat pasta noodles and tomato pasta sauce. I also like to sauté the leftovers with spinach, then top them with a fried egg for a tasty brunch (or brinner!).
Nutrition
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This dish presents beautifully, and the taste is so delicious! We chose 1 package Aidells chicken feta and spinach, 1 package Aidells gruyere and garlic! Served in oversized hoagie rolls, melted provolone over the top and dipped in marinara sauce on the side. Kids asked for it to be put into rotation
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!
I made this with uncooked sausages and left them whole and served them on a hoagie roll with provolone cheese. So good! One of my new favorites
Hi Jamie! So glad you enjoyed the recipe! Thank you for this kind review!
Another delicious and flavorful recipe. I added Brussel sprouts to the pan, tge husband raved about how great it is. He asked, when are we having again?
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review
This is a wonderful recipe that’s easy and very tasty! I always use fresh hot and mild Italian sausage together. Delicious!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
I missed the “precooked” part about the sausage. Soooo, I pan cooked four mild chicken Italian sausages. I placed all four uncut on a parchment lined 16” pizza pan, covered with the seasoned peppers and onions, cooked in the oven at 400F (turning several times) for 35 minutes. Excellent!!!
Hi Tom! So glad you enjoyed it!
So so so so so dang good.
Hi Rachel! So glad you enjoyed the recipe! Thank you for this kind review!
I actually did this and it was amazing!
Hi Loretta! So glad you enjoyed the recipe! Thank you for this kind review!
I make this recipe all the time! Not only is it fast and easy but it’s soooo delicious!!! I won’t make sausage and peppers any other way.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious, flavorful and easy!! I used Whole Foods Organic Spicy Italian uncooked chicken sausage. Cooked for about 30 minutes until done, tossing 1/2 way through.
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
I made this with vegan hot Italian sausage. Did not cook in skillet first. Just cut it in to bite size pieces and added to the onions and peppers. I actually put all ingredients in a bowl. Except for the vinegar and oil; which I whisked together and poured it over everything. Gave it a good toss, spread it out on a pan and cooked for 25 minutes. Tossed once after 15 minutes. Served over brown rice. Yum!
Hi Terry! So glad you enjoyed the recipe! Thank you for this kind review.
I tried it with chicken. I would recommend browning the chicken first and adding it to the peppers for the last 15 minutes. When I made it with sausage it was absolutely delicious, but I needed a lower fat alternative, so I tried it with the chicken.
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review and the feedback on the chicken!
I have always made sausage & peppers but tried this recipe, loved it
I’m so happy that you enjoyed it, Joyce! Thank you for sharing this kind review!
This is delicious. I put a little twist to it. I don’t add onions, but when it is almost done I add tomato sauce and mozzarella cheese and let it cook a bit longer until cheese is melted and then make sandwiches with Cuban or French bread. It is so good.
I’m so happy that you’ve enjoyed it, Carol! Thank you for sharing this kind review!
Quick and easy recipe to put together on a weeknight
I’m so happy that you enjoyed it, Alyssa! Thank you for sharing this kind review!
I have made peppers and onions before, but always in a skillet. I did not follow the recipe exactly, I left three things out – I didn’t have the vinegar, parsley and my son hates spice, so no red pepper flakes. I cooked it for 30 minutes, stirring it after 15, the only thing I will change is cutting down on the amount of olive oil, it was a bit too “oily” for me. We had left over pasta and sauce, so I served it over that. My son loved it and went back for seconds, which is unusual for him. He said he would like to try it on hoagies next time. Definitely a keeper.
Hi Tonya! So glad you enjoyed the recipe! Thank you for this kind review!
We love buying fresh, sweet Italian sausage at our local HEB. When they go on sale, I take them home, boil them and let them cool. I then pop them in my food saver bag and freeze them for later use. This is the perfect recipe (and excuse LOL) to go defrost mine right now. Thank you for posting this easy and flavorful recipe!
Hope you enjoy it!
My family loves this meal. We have it often by request. However, you must be Speedy Gonzales because there is no way to prep this in 15 minutes…lol. I do make more than the recipe calls for but still. Thanks for the great recipe.
Hi Gayla! So glad you enjoyed the recipe! Thank you for this kind review!
This is a great recipe! It is a quick and easy recipe, and my son loves it. I don’t have red wine vinegar or red pepper flakes, so we just leave them out. Tonight, we added cubed potatoes to the sausage and peppers. We eat it about once a week. It tastes great and we never have leftovers!
Hi Tonya! So glad you enjoyed the recipe! Thank you for this kind review!
I used uncooked Italian sausage and sliced them in thirds. Also added a little fennel seed to the spice mix. Otherwise followed exactly. Turned out perfect! Cooked a little longer, of course, but the vinegar is a nice touch! My family loved this! I served it with some penne and red sauce. Chef’s kiss!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
We really enjoyed this recipe. I used Boars Head chicken sausage and was not super precise when measuring the seasoning. We served the meat and veggies on toasted submarine rolls with mayo and provolone. My husband wants to use the meat and veggies on a homemade pizza next.
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!