Sheet Pan Sausage and Peppers

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Sheet Pan Sausage and Peppers is the ultimate quick-and-easy weeknight meal. Slice a few veggies, toss them on a baking sheet with sausage links, and add some oil and seasonings. There are plenty of ways to serve this too — with a side salad, over pasta or mashed potatoes, or stuffed into hoagie rolls. 

titled: Sheet Pan Sausage and Peppers


 

Sheet Pan Sausage and Peppers

There are so many ways to combine simple ingredients and seasonings into an incredible meal, all with the help of your oven!

Enjoy a classic steak and potatoes dinner or create flavorful fillings for shrimp fajitas or Philly cheesesteaks.

But it doesn’t get much easier than tossing sausage links and a few veggies onto a pan. Everything comes out so tender and juicy, and the pepper and onion slices caramelize into the perfect balance of sweet and savory.

I’ve also got a delicious sausage and peppers sheet pan recipe with sweet potatoes if you prefer something sweeter and a bit more hearty, and another made with juicy chicken thighs if you want to avoid sausage altogether!

Trust me, once you experience the magic of one pan baked dinners, you’ll want to make them all the time.

Life is busy enough without having to spend hours in the kitchen every night just to feed your family!

ingredients for sheet pan sausage peppers and onions

Ingredient Notes and Substitutions

  • Italian Sausage – Use your favorite links for this sausage and peppers sheet pan recipe. I love the flavor of sweet Italian sausage with everything else, but hot or mild works too!

    You can also swap in chicken or turkey Italian sausages if you’d like a leaner option.
  • Bell Peppers – You’ll need 3 total so choose your favorite colors, whether it’s a medley or all of one variety.

    Though, a medley will certainly create a more colorful presentation.

    Green peppers tend to be more bitter while red peppers are the sweetest. Orange and yellow fall somewhere in between.

    However, all of these varieties will become a bit sweeter when roasted in the oven.
  • Onion – Adds a ton of flavor to sheet pan sausage and peppers, caramelizing into sweet and tender strips as they roast.

    Any variety will work, but yellow or white onions are best.
  • Seasonings – Because the sausages are made with seasonings, you don’t need much else to boost the flavor of this meal.

    Italian seasoning, garlic powder, salt, and pepper, plus some red pepper flakes if you like a little heat (though optional).

    Feel free to get creative with your spice cabinet, using your favorite seasoning blend or picking and choosing whichever combination of spices sounds good!
  • Olive Oil – A staple in my kitchen, though any neutral cooking oil will do the job. Consider vegetable, canola, or avocado oils — anything that is safe for roasting.
peppers and onions on a sheet pan

Tips and Tricks to Make Perfect Sausage and Peppers on Sheet Pan

  • Slice the veggies into similarly sized strips.

You’re not looking for perfection here… just close enough that everything will cook evenly!

That said, it’s best to slice the onions a bit wider than the peppers — peppers are thicker and will take a bit longer to cook through.

  • Make cleanup a breeze.

Spray your baking sheet with nonstick cooking spray to prevent the onions and peppers from sticking to the surface.

Or, line your pan with foil! Then, all you’ll need to do is crumple it up and toss it when you’re done.

  • Don’t forget to flip and stir halfway.

Turn the sausage links after baking for 20 minutes so they brown and crisp on both sides. Give the peppers and onions a good stir too for the same reason — and to loosen them up a bit.

If your sheet pan sausage peppers and onions don’t look dark enough for your liking, switch on the broiler afterward!

After 2-3 minutes, everything will be slightly charred and crispy.

adding seasoning to sheet pan sausage and peppers

Prep Ahead

  • Slice bell peppers and onion
  • Measure out spices

Kitchen Tools You Will Need

adding sausage to sheet pan

Serving Suggestions 

I love serving sheet pan Italian sausage and peppers over pasta!

Cook the noodles to al dente — spaghetti, fettuccine, penne, etc — then drain and drizzle with a little olive oil and marinara sauce.

Slice the sausages into coins and toss with the noodles and cooked veggies. Don’t forget some freshly grated parmesan or mozzarella cheese, plus fresh basil or parsley for garnish!

You can also serve sheet pan sausage peppers and onion over garlic herb mashed potatoes, with freshly steamed rice, or as a sandwich filling for toasted hoagie rolls. 

closeup of sheet pan sausage and peppers

Storing and Reheating Sheet Pan Sausage Peppers and Onion

Transfer any leftovers to an airtight container and refrigerate for up to 3 days.

It’s best to freeze the sausages and vegetables in separate containers, though both will keep for up to 3 months. The veggies will be a bit soggy once thawed but still delicious!

Thaw in the refrigerator overnight, then reheat sausage and peppers on a sheet pan in the oven or microwave individual servings until warmed through.

Sheet Pan Italian Sausage and Peppers FAQ

Can I use precooked sausage?

Yes, but you’ll need to start the veggies first. Bake those alone for the first 20 minutes, then add the cooked links and bake the sheet pan sausage and peppers for the final 15-20 minutes.

And since the sausages are already cooked, you can decide whether to leave them whole or slice them into coins first!

What other vegetables can I add to sheet pan sausage and peppers?

Potatoes are very popular for sheet pan meals, though they usually take the longest to cook. Stick with baby potatoes or cut waxy potatoes such as red or Yukon gold into smaller chunks.

Zucchini and grape or cherry tomatoes also go well with sheet pan Italian sausage and peppers, and they won’t take any longer to cook. Slice the squash into thick coins but leave the tomatoes whole.

Can I divide the ingredients between two pans?

Absolutely! In fact, I recommend it if you don’t have a large enough baking sheet to spread everything into a single layer.

Pay close attention to the veggies when you stir and flip everything halfway. If it looks like one pan is browning faster than the other, rotate the pans in the oven.

sheet pan sausage and peppers

Enjoy!
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closeup of sheet pan sausage and peppers

closeup of sheet pan sausage and peppers

Sheet Pan Sausage and Peppers

Donna Elick
Sheet Pan Sausage and Peppers is a colorful and flavorful meal that’s prepped and in the oven in minutes. Perfect for busy weeknights!
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main
Cuisine Italian
Method Oven
Servings 5

Ingredients
 

  • 5 sweet Italian sausage links
  • 3 bell peppers, any color, sliced into ¼ inch strips
  • 1 large onion, sliced into strips
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, optional for spice
  • Chopped fresh basil or parsley to garnish, optional

Instructions
 

  • Preheat oven to 425°F. Grease a large baking sheet with spray oil.
  • Place the peppers and onions on the baking sheet. Toss with olive oil, salt, pepper, Italian seasoning, garlic powder, and red pepper flakes (if using). Stir well to coat and arrange vegetables in an even layer.
  • Nestle the sausages in between the vegetables.
  • Bake for 20 minutes, flip the sausages and stir the vegetables. Bake for another 15-20 minutes or until sausages are cooked through and vegetables are very tender.
  • If desired, place under the broiler positioned at least 2-3 inches away from the broiler for a slight char.
  • Garnish with freshly chopped basil or parsley. Serve and enjoy!

Donna’s Notes

Make ahead: peppers and onions can be sliced ahead of time and stored in the refrigerator until ready to use. Cooked sausage and pepper leftovers also reheat well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
To freeze: You can freeze this meal by separating the sausages from the vegetables. Then store each in airtight containers or freezer bags for up to 3 months. The vegetables will change in texture and can become a little soggy when thawed but will still be delicious.
To thaw: Place this meal in the refrigerator overnight to thaw. Reheat in the oven or microwave until heated through.
Spread the peppers and sausages out in an even layer to allow for even cooking.
I recommend slicing the onions slightly wider than the peppers because the peppers take a little longer to cook than the onions.
Place under the broiler for 2-3 minutes for a slight char if desired.

Nutrition

Serving: 1 | Calories: 471cal | Carbohydrates: 9g | Protein: 17g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1290mg | Sugar: 4g | Fiber: 2g | Calcium: 40mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Sheet Pan Sausage and Peppers - PIN

Originally published February 2025

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