Sheet Pan Sausage Peppers is such an easy and colorful meal that brings together juicy, flavorful sausage and sweet bell peppers all roasted to perfection on one pan. The sausage gets crispy on the outside, and the peppers are tender and packed with natural sweetness. It’s a simple dish that always feels satisfying and homey.
I love making this when I want something fast but still hearty. Tossing everything on a sheet pan and popping it in the oven means less time prepping and cleaning up, which is a win for me. Plus, the mix of spices and the caramelized peppers make the whole kitchen smell amazing—something I look forward to every time I cook this.
My favorite way to eat this is straight from the pan with some crusty bread on the side or over a bed of rice. It’s one of those go-to meals that’s perfect for a busy weeknight but also tasty enough to share with friends and family. I always feel like I’m serving up something comforting and simple that everyone will enjoy.
Key Ingredients & Substitutions
Italian Sausage: This is the star here, adding a lot of flavor and fat to keep the dish juicy. If you want a leaner option, try chicken or turkey sausage, but watch the cooking time as they cook faster.
Bell Peppers: Using a mix of red, yellow, and orange peppers gives sweetness and vibrant color. You can swap for green peppers if that’s what you have, but they’re a bit more bitter and less sweet.
Onions: Yellow onions work best because they soften nicely and add a mild sweetness when roasted. If you want a little extra sharpness, try red onions instead.
Olive Oil & Spices: Olive oil helps everything roast evenly and adds a nice richness. The garlic powder and Italian seasoning bring classic flavors. If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme works well too.
How Do I Make Sure Sausages Stay Juicy and Peppers Get Perfectly Roasted?
Roasting sausage and peppers on one pan is easy, but here’s the trick to great results:
- Don’t overcrowd the pan. Give veggies and sausages space so they roast instead of steam.
- Cut sausages evenly. Pieces cook more evenly, and flipping is easier.
- Flip halfway through. Turning sausages and stirring peppers helps get color all around and cooks everything evenly.
- Watch timing. About 25-30 minutes at 400°F is usually perfect—peppers soften but still have a bit of bite, and sausages are browned but juicy.
These simple steps guarantee the sausage stays moist inside with a nice crust outside, while the peppers and onions become tender and flavorful without getting soggy.
Equipment You’ll Need
- Sheet pan – I like a large, rimmed one to hold everything without spilling; it helps everything cook evenly.
- Sharp knife – makes cutting sausages and vegetables safer and easier.
- Cutting board – a sturdy surface for prepping the peppers, onions, and sausages.
- Measuring spoons – for accurate seasonings like garlic powder and Italian seasoning.
- Mixing bowl – to toss the peppers and onions so they’re well coated with oil and spices.
Flavor Variations & Add-Ins
- Swap sausage for chicken or turkey sausages for a leaner meal.
- Add sliced mushrooms or zucchini for extra veggies and hearty texture.
- Sprinkle with grated Parmesan or mozzarella cheese after roasting for a cheesy touch.
- Use fresh herbs like basil or parsley instead of dried Italian seasoning for a bright flavor.
Sheet Pan Sausage Peppers
Ingredients You’ll Need:
- 1.5 pounds Italian sausage links (mild or spicy)
- 3 bell peppers (a mix of red, yellow, and orange), sliced into strips
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10 minutes of prep time and roughly 25-30 minutes in the oven. So, from start to finish, you’re looking at about 40 minutes. A quick and easy dish that leaves you plenty of time to relax or prepare a simple side!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or give it a light grease with oil to prevent sticking.
2. Prep Sausages and Veggies:
Put the sausage links on the sheet pan. If you like smaller bites, cut them into halves or thirds, otherwise leave them whole.
In a big bowl, toss the sliced bell peppers and onions with olive oil, garlic powder, Italian seasoning, crushed red pepper flakes (if you like some heat), salt, and pepper until everything is evenly coated.
3. Arrange and Roast:
Spread the peppers and onions evenly around and between the sausages on the sheet pan.
Roast everything in the oven for 25-30 minutes. Halfway through, flip the sausages and give the vegetables a stir so everything cooks evenly and gets nice golden edges.
4. Serve:
Once cooked, take the pan out of the oven and sprinkle freshly chopped parsley on top for a pop of color and freshness.
Serve it hot! It’s great straight off the sheet pan, but also lovely with some crusty bread, over rice, or alongside pasta.
Can I Use Frozen Sausage in This Recipe?
Yes, you can use frozen sausage, but be sure to fully thaw it first in the fridge overnight. This helps the sausage cook evenly on the sheet pan without overcooking the peppers and onions.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and roast the sausage and peppers as instructed, then cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove to maintain that roasted flavor.
What Can I Substitute for Bell Peppers?
If you’re out of bell peppers, try using sliced zucchini, mushrooms, or even broccoli florets. These will roast nicely and add a delicious texture and flavor to the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to heat evenly and keep the sausages juicy.