You can sign me up for the sheet pan diet. Endlessly versatile, healthy, and the simplest way to make a flavorful meal with only one dish to wash at the end, sheet pan suppers like this Italian Sausage and Peppers in the oven will be your steady weeknight dinner date.
This recipe is loaded with Italian allure, ultra-filling, and enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.
It’s weeknight-friendly and weekend-worthy mixed into one dish.
- This recipe has become our go-to weekend lunch (along with this Sheet Pan Italian Chicken) when I want to keep it easy and am craving something that’s equal parts healthy and hearty.
- In the summer, we turn this Italian sausage recipe with peppers into sandwiches or finish our sausage and peppers with sauce and cheese.
- In the winter, we love baked sausage and peppers with potatoes for a cozy meal. (This Slow Cooker Sausage, Cabbage and Potatoes is another comforting favorite.)
- For a version of this recipe with the rice built right in, check out this stovetop Sausage and Rice Casserole.
The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers is the kind of classic, don’t-mess-with-it combo that I prize in Italian cuisine.
The sublime is in the simple (like these Italian Stuffed Peppers).
Making this sheet pan sausage and peppers in the oven is unbelievably easy, fast, and versatile enough to please everyone to whom you serve it!
5 Star Review
“What a fantastic meal! I’m so happy I found this recipe. Not only was it super easy, but it was super yummy too! Also, clean-up was a breeze.”
— Liv —
How to Make Sausage and Peppers in the Oven
This simple Italian recipe (like this Crockpot Italian Chicken) is the simplicity of a summer day, turned into a healthy, one-pan dinner.
It features juicy morsels of Italian sausage pan-roasted with strips of sweet bell peppers, savory onions, and Italian spices.
- Italian Sausage. Precooked Italian sausage links (I use Italian chicken or turkey sausage) is lean, packed with protein, and makes quick work of this dinner.
- Bell Peppers + Onions. Bell peppers and onions taste spectacular with the Italian sausage (and on these Italian Turkey Burgers). They become tender, sweet, and scrumptious once roasted. PLUS they’re packed with nutrients like vitamin C, vitamin A, and fiber. You can use white, yellow, or red onions.
- Red Wine Vinegar. For a touch of acidity and tanginess.
- Spices. A combination of salt, black pepper, dried basil, dried oregano, and red pepper flakes gives this dish that necessary Italian flair.
- Arrange the sausage, peppers, and onions on a parchment-lined baking sheet.
- Toss with olive oil, vinegar, and spices.
- Bake the sausage and peppers at 400 degrees F. Peppers and sausages will take about 25 to 35 minutes in the oven. Garnish with fresh basil and ENJOY!
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Reheat gently in the microwave or a non-stick skillet over medium-low heat.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How to Serve Sausage and Peppers
- With Whole Grains. Cooked brown rice, farro, or quinoa would all be tasty. For a low carbohydrate option, swap cauliflower rice.
- As a Sub. Pile the sausage and peppers inside a toasted hoagie bun and top with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese).
- With Pasta. For sausage and peppers with pasta, pile this dish into bowls with whole wheat noodles such as penne and your favorite marinara sauce.
- For Brunch (or Brinner!). Sauté the leftovers with spinach, then top them with a fried egg. This is yummy with a side of Roasted Potatoes.
Recommended Tools to Make this Recipe
- Baking Sheets. Perfect for making this baked sausage and peppers recipe.
- Parchment Paper. Helps keep ingredients from sticking to your baking sheet.
- Spatula. This one is ideal for tossing and flipping.
The Best Baking Sheets
An essential and incredibly versatile kitchen tool. These will take you from sheet pan meals to roasting vegetables to baking and more!
Who else would like the sheet pan dinner sign-up sheet?
Frequently Asked Questions
Yes! This recipe, as it is written, is entirely gluten free. Simply choose your favorite gluten free pasta, buns, or sides to round out this healthy gluten free recipe.
I have not personally made this baked sausage and peppers in the oven with raw or whole sausages before. However, a number of readers have reported success doing so by increasing the cooking time slightly (total time will vary depending on the size and thickness of your sausages) and turning them halfway through cooking.
- 1 package precooked Italian chicken or turkey sausage cut into 1/2-inch rounds (12 ounces)
- 1 medium red bell pepper sliced into 1/4-inch strips
- 1 medium yellow bell pepper sliced into 1/4-inch strips
- 1 small yellow onion sliced into 1/4-inch strips
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves minced (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes plus additional to taste
- Optional for serving: thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese
Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
Arrange the cut sausage, bell peppers, and onions in the center of the pan.
Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.
Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Reheat gently in the microwave or in a non-stick skillet over medium-low heat.
- TO FREEZE. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- SERVING IDEAS: Try this Italian sausage and peppers over rice or cauliflower rice, inside a toasted hoagie bun with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese), or with whole wheat pasta noodles and tomato pasta sauce. I also like to sauté the leftovers with spinach, then top them with a fried egg for a tasty brunch (or brinner!).
Serving: 1(of 4), about 3/4 cup cooked sausage and peppersCalories: 290kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 1335IUVitamin C: 96mgCalcium: 20mgIron: 1mg
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