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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

4.80 from 143 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 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
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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.
    Chopped vegetables and sausage on a sheet 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.
    Meat and veggies being stirred
  • 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.
    Italian sausage and peppers on a baking sheet

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