Sheet Pan Sausage Peppers (Printable)
One-pan meal featuring sausages roasted with colorful bell peppers and onions.
# What You Need:
→ Meats
01 - 4 Italian sausages (mild or hot, approximately 14 oz total)
→ Vegetables
02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large red onion, sliced
→ Seasonings & Oils
06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp dried basil
09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp kosher salt
12 - 1/4 tsp black pepper
→ Optional Garnish
13 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - Slice all bell peppers and the red onion into strips. Arrange them on the prepared baking sheet.
03 - Drizzle olive oil over the vegetables. Evenly sprinkle dried oregano, dried basil, garlic powder, smoked paprika, kosher salt, and black pepper. Toss gently to coat all pieces.
04 - Nestle the Italian sausages among the seasoned vegetables on the baking sheet.
05 - Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Flip the sausages and stir the vegetables halfway through. Cook until sausages reach an internal temperature of 160°F and vegetables are tender and caramelized.
06 - Remove from oven, garnish with chopped fresh parsley if desired, and serve hot. This dish pairs well on its own, in hoagie rolls, or over rice or pasta.
# Expert Tips:
01 -
- Everything cooks on one pan, which means minimal cleanup and maximum flavor from the caramelized vegetables.
- The sausages stay juicy while the peppers turn sweet and slightly charred, creating this perfect textural contrast.
- You can have dinner on the table in under 45 minutes without feeling like you've rushed or sacrificed anything.
02 -
- Don't skip flipping the sausages halfway through—they'll brown more evenly and cook through without drying out on one side.
- The vegetables release moisture as they cook, which can prevent browning if you crowd the pan; give them space to caramelize, not steam.
03 -
- Use a rimmed baking sheet, not a flat cookie sheet, so the juices and oil stay contained and don't drip onto your oven floor.
- Check the sausage labels for allergens like wheat or dairy; many store-bought sausages hide sneaky ingredients, so reading ahead saves questions later.