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.

Italian Sausage and Peppers in the Oven garnished with basil and served with rice, pasta, sauce, or as sandwiches

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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!

Baked Sausage and Peppers in the oven is an easy, healthy, and flavorful Italian sausage recipe.

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.

Substitution Tip

Whether you are partial to sweet Italian sausage recipes or hot Italian sausage recipes, this dish has you covered. You can use any king of sausage you like, as long as it is precooked. (Don’t miss the other tasty Italian sausage recipes on my site.) For the most mild recipe, use kielbasa.

For a one-pot recipe with sausage in its casings, see this Italian Sausage Skillet with Vegetables.

  • 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.

Market Swap

For classic Italian flavor, swap part of the bell peppers and onions for thinly sliced fennel.

  • 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

Chopped vegetables and sausage on a sheet pan
  1. Arrange the sausage, peppers, and onions on a parchment-lined baking sheet.
Meat and veggies being stirred on a sheet pan
  1. Toss with olive oil, vinegar, and spices.
Italian baked sausage and peppers in the oven on a baking sheet
  1. 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.
Easy, healthy sheet pan Italian Sausage and Peppers with rice, pasta, or polenta

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:

Easy Sheet Pan Italian Sausage and Peppers in oven cooked on one pan

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!

Easy Italian Sausage and Peppers in the Oven. A flavorful, healthy all-in-one dinner! Use to top sandwiches, in pasta, or serve over rice. Great for family dinners or for a crowd!

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Frequently Asked Questions

Are Sausage and Peppers Gluten Free?

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.

Can I Make Sausage and Peppers in a Slow Cooker?

If you’re looking for a slow cooker version, try this Crock Pot Sausage and Peppers recipe.

Can I Make Sausage and Peppers with Raw or Whole Sausages?

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.

Easy Italian Sausage and Peppers in the Oven. A flavorful, healthy all-in-one dinner! Use to top sandwiches, in pasta, or serve over rice. Great for family dinners or for a crowd!

Sausage and Peppers

5 from 52 votes
Italian sausage and peppers in the oven are easy, healthy, and versatile! Serve with rice, pasta, as sandwiches, or on their own. One pan!

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

Servings: 4 servings

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

Serving: 1(of 4), about 3/4 cup cooked sausage and peppersCalories: 290kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 1335IUVitamin C: 96mgCalcium: 20mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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116 Comments

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    1. Diana, so happy to hear you enjoyed this. Thank you for leaving this great review too! It means a lot and is so helpful to others considering making the recipe too.

  1. This was delicious and easy! I forgot the garlic and the vinegar; added cubed parboiled potatoes and, in the last 10 minute, asparagus. Hubs liked it, too. :)5 stars

  2. This was absolutely delish! My husband isn’t a fan of bell peppers normally and now he couldn’t stop saying how good it was. And I love how versatile it is.  Thanks for a great recipe!!5 stars

  3. My hubby and I loved this recipe. I left out the red wine vinegar and it was so good. It was very easy to make and this one is definitely a keeper.5 stars

    1. Hi James! It serves about 3 to 4, depending upon how hungry everyone is and if you serve it with anything else (like bread or rice). I hope you enjoy it!

  4. Delicious meal! We put all in a grill basket , added asparagus and grape tomatoes. Then grilled hot. This was our main dish with cantaloupe on the side. It has been over 100 degrees here for many weeks so a perfect dinner with little clean up!5 stars

  5. HI!
    Wanting to try this …but the italian sausage availability in my area is the “hot” version UNCOOKED… so should I slice & cook in a skillet before adding to sheet pan/veggies?
    Thanks

    1. Hi Debra! Yes, I have only tested this recipe with precooked sausage, so that’s how I would recommend it. I hope you love the recipe!

  6. So good and so easy!!! I love making this sheet pan meal for friends in need because I can rattle it off easily, it freezes and reheats really well, I can usually get the ingredients pretty cheap, and it tastes SO GOOD!!!! I pair it with wild rice or those Uncle Bens that cook up in 90 seconds for the nights when I need something quick and delicious. 5 stars

    1. I’m so pleased that you’ve enjoyed this recipe, Julia! Thank you for taking the time to share this kind review!

  7. I have made this recipe many times.  Tonight I added some chunked chicken breast.  Always a winner in my house5 stars

  8. It was fate. I had a package of spicy Italian sausages and a container of cut up peppers in the fridge. Then an email with subject “My most popular fast dinner” appeared in my inbox. I just had to make it. It was really delicious and will definitely make it again. Thank you Erin.5 stars

  9. What a fantastic meal! As someone who isn’t a fan of cooking or have tons of time, I still wanted to make me and my boyfriend a delicious meal. I’m 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. ??5 stars

  10. 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.5 stars

  11. This is one of my favorites! So EASY and good for you. It’s 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!5 stars

    1. I’m so happy that you enjoyed the recipe AND the cookbook, Kelly! Thank you for sharing this kind review!

  12. 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.5 stars

  13. Seriously simple! The possible variations and flavor additions are endless. Perfect for meal prep too! My guys loved it over rice.5 stars

  14. This looks super simple. Has anyone tried this leaving the sausages whole? Just picturing the whole thing on a bun… Thanks!

    1. 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!

  15. I made th8s tonight. A very demanding person from Argentina said it was the best sausage, peppers and onions he’d had! Such a great way to make this. Just put it in the oven and voilà! 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.5 stars

  16. 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.5 stars

  17. OMG! Wonderful flavors! I added my mini peppers and mushrooms that I needed to use up. Plated it over riced cauliflower. YUMMY!5 stars

  18. 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!5 stars

  19. 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 I’m making it again tonight..!!5 stars

  20. 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?

    1. Hi Suzette! I would recommend cooking them first, as I have only tested this recipe with precooked sausage. I hope you love the recipe!

  21. This is our new go to recipe! My husband and I loved it and it’s 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.5 stars

  22. This is one of our favorite recipes… I make it (and double it so there are definitely leftovers) at least once a week! We are doing a low carb diet, so love it over cauliflower rice with some parmesan cheese. Thank you for this delicious recipe!5 stars

  23. Wow! For once something all my family can agree on. It was so delicious! Definitely making again.5 stars

  24. My family loves this delicious, flavorful meal. Because I have a houseful of men, I add brown rice.
    Thanks,

    Jane5 stars

  25. Great recipe. Used sweet italian sausage instead of chicken or turkey. A family favorite. 3rd time I made it. This time I served with tortellini.5 stars

  26. I found this recipe when searching for a way to use up my Italian sausage other than the most traditional spaghetti and lasagna recipes. It did not disappoint! It was so simple to make and has so much flavor! I love that it has a little kick with the red pepper flakes (optional). I have already shared this recipe with friends and family via personal text, then posted on FB and IG because I loved it so much. I ate it by itself, but you could easily use it on pizza, pasta, in a wrap, on rice, on quinoa, with eggs…so many options!5 stars

  27. This recipe sounds delicious. However, before making it, can I use uncooked italian sausages or do I have to pr-cook them?

    1. Hi Carole! I’ve only tested the recipe out with precooked sausage. If you decide to experiment with uncooked sausage, let me know how it goes!

      1. I love this recipe and have been doing it for a while now ! I use uncooked sausages and bake them for about 34 minutes with tossing 1/2 way through. They are perfect every time !!5 stars

  28. 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 rotation5 stars

  29. 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 favorites5 stars

  30. 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?5 stars

  31. This is a wonderful recipe that’s easy and very tasty! I always use fresh hot and mild Italian sausage together. Delicious!5 stars

  32. 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!!!

  33. 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.5 stars

  34. 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.5 stars

  35. 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!5 stars

  36. 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.5 stars

    1. Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review and the feedback on the chicken!

  37. 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.5 stars

  38. 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.5 stars

  39. 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!5 stars

  40. 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.