Easy Sheet Pan Sausage and Peppers Recipe
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Easy Sheet Pan Sausage and Peppers Recipe

Recipe by SimpleCookingCourse: Main DishCuisine: Italian-American, American
Servings

4-6

servings
Prep time

15

minutes
Cooking time

20-30

minutes

A quick, flavorful, and easy sheet pan meal with sausage, colorful bell peppers, and onions, all roasted together for minimal cleanup and maximum taste.

Ingredients

    • 1.5 pounds (about 680g) Italian sausage (sweet, mild, or hot, casings removed if preferred for crumbles, or left whole)

    • 3 large bell peppers (e.g., 1 red, 1 green, 1 yellow or orange), cored, deseeded, and cut into 1-inch strips or chunks

    • 1 large yellow onion, cut into 1-inch wedges

    • 2 tablespoons olive oil

    • 1 teaspoon dried Italian seasoning

    • 1/2 teaspoon garlic powder

    • 1/4 teaspoon red pepper flakes (optional, for extra kick)

    • Salt and freshly ground black pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)

  • Optional for Serving:

    • Hoagie rolls or crusty bread

    • Cooked rice or pasta

    • Marinara sauce (for dipping or saucing)

    • Fresh parsley, chopped (for garnish)

    • Grated Parmesan cheese

Instructions:

  • Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan (approx. 18x13 inches) with parchment paper or foil for easy cleanup.

  • Prepare Ingredients: If using whole sausages, you can slice them into 1-inch thick rounds, or leave them whole. If you prefer crumbled sausage, remove the casings and break the sausage into smaller pieces. In a very large mixing bowl, combine the sausage (whole, sliced, or crumbled), bell pepper strips/chunks, and onion wedges.

  • Season: Drizzle the olive oil over the ingredients in the bowl. Sprinkle with dried Italian seasoning, garlic powder, red pepper flakes (if using), salt, and black pepper. Toss everything together really well with your hands or tongs until all ingredients are evenly coated with the oil and spices.

  • Arrange on Pan: Spread the seasoned sausage and vegetables in a single layer on the prepared sheet pan. Ensure nothing is heavily overlapping; this helps everything roast and brown rather than steam. Use two sheet pans if necessary to avoid overcrowding.

  • Bake: Bake for 25-30 minutes, stirring halfway through (around the 15-minute mark), until the sausage is cooked through (no longer pink inside) and the vegetables are tender-crisp and lightly caramelized. If you desire more browning on the sausage and veggies, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

  • Serve: Remove from the oven. Serve hot as-is, on hoagie rolls, with rice, or tossed with pasta and a little marinara sauce. Garnish with fresh parsley and/or Parmesan cheese if desired.

Notes:

  • Sausage Choice: Sweet, mild, or hot Italian sausage all work wonderfully. You can also use chicken or turkey sausage for a leaner option.
  • Don't Overcrowd: Overcrowding the sheet pan will steam the vegetables instead of roasting them. If you have too many ingredients for one pan, divide them between two.
  • Vegetable Variations: Feel free to add other quick-roasting vegetables like zucchini chunks, cherry tomatoes, or even small potato cubes (though potatoes might need to be par-boiled or cut smaller to cook in the same time).
  • Marinara Sauce: While delicious on its own, serving with a side of warm marinara sauce for dipping or spooning over the sausage and peppers on a roll is highly recommended.
  • Meal Prep: This recipe is excellent for meal prepping! Cooked sausage and peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.