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Sign me up for colorful, delicious sheet pan dinners every weeknight. Sheet Pan Sausage and Peppers is filled with protein, vibrant veggies and Italian seasoning. The versatile ways to serve it make it a meal you can come back to every week.
Table of Contents
- An Italian Sheet Pan Meal that Hits the Spot
- Ingredient Notes, Brands + Swaps
- How to Make Sheet Pan Sausage and Peppers
- Prefer to Watch Instead of Read?
- Storage Instructions
- What to Serve with Sausage and Peppers
- Sheet Pan Sausage and Peppers: FAQs
- More Sheet Pan Recipes
- Sheet Pan Sausage and Peppers Recipe
An Italian Sheet Pan Meal that Hits the Spot
This ultra easy meal is one of our new favorite sheet pan dinners (along with the well-loved sheet pan sausage and veggies). The savory sausage is tossed with vibrant peppers that are full of nutrients to keep you full and satisfied.
- A weeknight meal doesn’t get any easier (or healthier!) than a giant pan of protein and vegetables covered in savory spices.
- It’s versatile dish that can be served on top of rice, inside a bun with cheese for sandwiches, over pasta or even on top of some greens.
- Meal prep this recipe because it’s one of those that tastes just as (or more) delicious days after. And that means a lot coming from someone who doesn’t love leftovers!
Ingredient Notes, Brands + Swaps
This recipe only requires a few ingredients (like our Everything Bagel Chicken and Veggies), but it has so much flavor. Here are some of my favorite brands and swaps.
- Pre-cooked sausage: We like Aidelle’s or Al Fresco because of their clean ingredients. If you can find an Italian sausage that works great too. Any type of pork or chicken sausage is ideal, just make sure it’s pre-cooked! Kielbasa is always a great sausage with mild flavor.
- Bell peppers: We used a mix of green and red peppers.
- Onion: Yellow onion is a little on the sweeter side. As they roast they release some natural sugars!
- Italian seasoning: This is one jar of seasoning that you can find at any grocery store. Scroll down to the recipe card notes for an option to make your own at home with basil, oregano and thyme.
- Salt, black pepper and garlic for flavor.
Meal prep tip: This recipe easily doubles on two sheet pans to eat for dinner one night and save for lunches the rest of the week.
How to Make Sheet Pan Sausage and Peppers
- Slice and dice all of the sausage and peppers using our guide on how to cut a bell pepper. Use our easy guide on how to cut peppers like a pro. Place them on a large baking sheet covered in foil or parchment paper.
- Mix the salt, pepper, garlic and Italian seasoning in a medium bowl with olive oil until it’s completely combined.
- Drizzle the seasonings over the sausage and peppers and use a spoon to mix it all together so the season coats everything then spread it out in an even layer.
- Bake in the oven at 400°F for 35-40 minutes, stirring halfway through. The onions and peppers should be soft and the sausage should be browned and crispy. Serve it as is, over rice, a salad or in a bun.
Prefer to Watch Instead of Read?
Storage Instructions
Store: Place leftovers in an airtight container and store in the fridge for up to 4 days. To reheat, warm it in a microwave safe bowl until it’s warmed all the way through or heat it in a skillet with a tablespoon of olive oil.
Freeze: Store leftovers in a container or freezer bag for up to three months. Thaw overnight in the fridge and follow the same instructions above to reheat.
What to Serve with Sausage and Peppers
- Rice or quinoa are great options and typically the ones we choose because they’re easy to make and gluten-free. You could also serve this on top of cauliflower rice for a low carb option.
- Spoon this over your favorite pasta (we like gluten-free penne) and mix it with marinara sauce or do the same with spaghetti squash to keep it low carb.
- Make a salad with this as the topping! Add some shredded cheese and your favorite dressing to get some greens in. This would be a great option for leftovers!
- Spoon the sausage and peppers into a sub and top with marinara and mozzarella cheese, then broil them in the oven for a minute or so for an Italian sausage sub.
- Roasted potatoes (especially our pesto roastedpotatoes) would be delicious with these sheet pan sausage and peppers!
Sheet Pan Sausage and Peppers: FAQs
Make sure to use a pre-cooked sausage. They’re usually near the bacon and hot dogs in the grocery store! I always reach for an Italian chicken sausage for this recipe, but you can never go wrong with kielbasa. We like to check the label for added sugars or corn syrup.
Slice your sweet onions for this sausage and peppers recipe so they’re generally the same size as the peppers. Peel and slice the onion in half then lay the onion down flat and cut slices lengthwise.
Serving this on it’s own or in a sandwich, like the suggestions above, are most common, but you can also make it a meal and serve it with a side dish. A few of our favorites are air fryer asparagus, roasted pesto potatoes, cranberry goat cheese salad, brussels sprout salad, or cucumber tomato avocado salad for fresh flavor and fiber.
More Sheet Pan Recipes
- Sheet pan sausage and veggies
- Maple dijon sausage and veggies
- Sheet pan shrimp fajitas
- Tuscan sausage sheet pan gnocchi
- Sheet pan everything bagel chicken and veggies
Sheet Pan Sausage and Peppers
Save this Recipe!
Ingredients
- 12-16 ounces pre-cooked sausage sliced into rounds (I used a mix of spicy andouille and Italian)
- 2 red bell peppers sliced
- 2 green bell peppers sliced
- 1 medium yellow onion sliced
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
Instructions
- Slice and dice all of the sausage and peppers. Use our easy guide on how to cut peppers like a pro. Place them on a large baking sheet covered in foil or parchment paper.
- Mix the salt, pepper, garlic and Italian seasoning in a mediumbowl with olive oil until it’s completely combined.
- Drizzle the seasonings over the sausage and peppers and use a spoon to mix it all together so the season coats everything then spread it out in an even layer.
- Bake in the oven at 400°F for 35-40 minutes, stirring halfway through. The onions and peppers should be soft and the sausage should be browned and crispy. Serve it as is, over rice, a salad or in a bun.
Notes
Video
Equipment
- Large sheet pan
- Foil or parchment paper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s always hit or miss with the sheet pan meals & this one was a total winner. The flexibility of alternating with what you have on hand is what makes this one golden. Instead of green peppers, I had green beans. I used red & yellow peppers which totally worked & I loved the flavor profile. I liked your idea of a hoagie so I just used frozen Hawaiian roles that I turned into garlic bread. Perfection. I made a side of rice which was totally unnecessary. Such a keeper with minimal prep! Just added another tablespoon of olive oil to be safe 😉
Thanks, Sonja! That’s what I love about sheet pan meals! We have some other good ones on my site:)