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 will be your faithful 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 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 into sandwiches or finish our sausage and peppers with sauce and cheese.
In the winter, we love sausage and peppers and potatoes for a cozy meal. (This Crock Pot Sausage and Peppers is another versatile favorite.)
The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers is the kind of classic, donโt-mess-with-it combo that I prize in Italian cuisine. The sublime is in the simple.
Making this sheet pan sausage and peppers in the oven is unbelievably easy, fast, and versatile enough to please everyone you serve it to!
5 Star Review
โWhat a fantastic meal! Iโm 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 is the simplicity of a summer day, turned into a healthy, one-pan dinner of juicy morsels of Italian sausage pan roasted with strips of sweet bell peppers, savory onions, and Italian spices.
Whether you are partial to sweet Italian sausage recipes or hot Italian sausage recipes, this dish has you covered. You can use any type of precooked sausage you like. (Don’t miss the other scrumptious Italian sausage recipes on my site.)
The Ingredients
- Italian Sausage. Oven baked Italian sausage is delicious (and the easiest and best way to cook sausages in my opinion)! You can use either chicken or turkey Italian sausage for this recipe.
- Bell Peppers + Onions. Bell peppers and onions taste spectacular with the Italian sausage. They become tender, sweet, and scrumptious once roasted.
- 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 Italian flair and addictive flavor.
The Directions
- Arrange the sausage, peppers, and onions on a parchment-lined baking sheet.
- Toss with the olive oil, vinegar, and spices.
- Bake at 400 degrees F. Peppers and sausages will take about 25 to 35 minutes in the oven. DIG IN!
Storage Tips
- 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.
Leftover Ideas
Try this Italian sausage and peppers with rice, cauliflower rice, or inside a toasted hoagie bun with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese).
For sausage and peppers pasta, serve this dish with whole wheat noodles and tomato sauce.
I also like to sautรฉ the leftovers with spinach, then top them with a fried egg for a tasty brunch (or brinner!).
What Goes Well with Sausage and Peppers
While you could certainly enjoy this meal on its own, here are a few sides that go with sausage and peppers:
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!
Sausage and Peppers
Ingredients
- 1 12 ounce package precooked Italian chicken or turkeyย sausage cut into ½-inch rounds (I used spicy Italian chickenย sausage)
- 1 medium red bell pepper sliced into ¼-inch strips
- 1 medium yellow bell pepper sliced into ¼-inch strips
- 1 small yellow onion sliced into ¼-inch strips
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves minced (about 2 teaspoons)
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon fresh grated black pepper
- ¼ 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.
- Place the cutย sausage, bellย peppers,ย andย onions in the center of the pan.
- Drizzle with the olive oilย andย red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper,ย andย red pepper flakes. Toss to combine, then arrange in a single layer.
- Bake for 25-35 minutes, until theย peppersย are as tender as you like, tossing once halfway through. Remove from the ovenย andย 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.
- I also like to sautรฉ the leftovers with spinach, then top them with a fried egg for a tasty brunch (or brinner!).
- Additional 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.
Nutrition
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What a fantastic meal! As someone who isnโt a fan of cooking or have tons of time, I still wanted to make me and my boyfriend a delicious meal. Iโm so happy I found this recipe. Not only was it super easy but it was super yummy! Also clean up was a breeze thanks to lining the pan with tin foil. I served it with some rice and Sriracha sauce for an extra kick. Will make again for sure. ??
So pleased to hear that Liv, thank you so much for sharing this kind review!!
Delicious, thank you for sharing!
I’m so happy that you enjoyed it, Jen! Thank you for sharing this kind review!
I have made all three versions- sandwich, rice, and pasta. All were delicious but I have the say the pasta was my favorite. SO good.
I’m so happy that you’ve enjoyed the recipe, Julianne! Thank you for sharing this kind review!
This is one of my favorites! So EASY and good for you. Itโs also so versatile, you can eat it as is or make it into a sandwich with bread and melted cheese or even add an egg for breakfast (or anytime!) This is one of our favorite recipes that I go to often. Also just got my copy of your book Erin, it is wonderful!
I’m so happy that you enjoyed the recipe AND the cookbook, Kelly! Thank you for sharing this kind review!
This is one of the easiest and tasty meals we have made. My family loves it, and we make it a couple of times a month.
I’m so happy that you’ve enjoyed it, Elizabeth! Thank you for sharing this kind review!
Seriously simple! The possible variations and flavor additions are endless. Perfect for meal prep too! My guys loved it over rice.
I’m so happy that you enjoyed the recipe, Amy! Thank you for sharing this kind review!
This looks super simple. Has anyone tried this leaving the sausages whole? Just picturing the whole thing on a bun… Thanks!
Hi Monica! I’ve never tested the recipe this way myself, but you could experiment with it. The sausages will likely need more time to cook through. If you decide to play around with it, I’d love to hear how it goes!
I made th8s tonight. A very demanding person from Argentina said it was the best sausage, peppers and onions heโd had! Such a great way to make this. Just put it in the oven and voilร ! This will be my go to for sausage, peppers and onions from now on. I followed this recipe exactly except I may have been a little heavy on the onions. Can that be bad? I used my local grocers own brand of sweet chicken Italian sausage. So good.
I’m so happy that you enjoyed it, Tom! Thank you for sharing this kind review!
This has become a go to dinner. My husband loves it.
I’m so happy that you’ve enjoyed it, Carol! Thank you for sharing this kind review!
Yummm!! The night I made this my husband and I wanted a low-carb night, but I can’t wait to try this again on a hoagie or over pasta as suggested.
I’m so happy that you enjoyed the recipe, Megan! Thank you for sharing this kind review!
OMG! Wonderful flavors! I added my mini peppers and mushrooms that I needed to use up. Plated it over riced cauliflower. YUMMY!
I’m so happy that you enjoyed it, Carola! Thank you for sharing this kind review!
I sliced the sausage in the middle to make it easier to put in Hawaiian sub rolls with cheddar jack slices on it.
5 STARS!
I’m so happy that you enjoyed the recipe, Amy! Thank you for sharing this kind review!
Love this convenient version! I’m a mushroom lover, so I add those.
I’m so happy that you enjoyed it, Suzanne! Thank you for sharing this kind review!
My first time ever making sausage peppers & onions, I boil the sausage for 10min. First then instead of red vinegar, I used balsamic reduction omg it was delish, now Iโm making it again tonight..!!
I’m so happy that you enjoyed the recipe, Vanessa! Thank you for sharing this kind review!
I only have sausage that is not precooked, therefore do I have to cook it first and then cut it up and put it in the oven with the peppers and onions? Or can I just let them cook in the oven with the peppers?
Hi Suzette! I would recommend cooking them first, as I have only tested this recipe with precooked sausage. I hope you love the recipe!
This is our new go to recipe! My husband and I loved it and itโs so pretty with all of the colors of the peppers. Sharing this with a few friends and family. I wonder if I could switch the sausage out with chicken.
I’m so happy that you enjoyed it, Taylor! Thank you for sharing this kind review!