Sausage Peppers and Onions
This sausage, peppers, and onions sheet pan dinner is loaded with Italian sausage, sliced bell peppers, and onions all roasted with Italian spices. It’s ready in under an hour with just a few ingredients and minimal prep. The sausage gets crispy on the edges and the peppers add some sweetness. It’s perfect for busy weeknights, game day parties, or meal prep since leftovers taste even better the next day on hoagie rolls or tossed with pasta.
I can’t pass up a sheet pan meal, because I hate doing extra dishes, and this one is great because you can eat it a bunch of different ways.
I’m not usually a big fan of Italian sausage (because of the fennel in most) so I swap out mine out for mild or regular sausage. But for authentic flavor, keep it with the usual.
Not only can you enjoy everything right off the pan, you can serve it over rice, mashed potatoes, or stuff everything in some toasted hoagie rolls and make sandwiches. .
The leftovers are delicious the next day, too. We like making caramelized onion sausage dog sliders with them or tossing on a cheese pizza.
More Sheet Pan Dinners
- Honey Lemon Chicken – Bright citrus with chicken tenders
- Honey Mustard Pork Chops – Tangy-sweet with roasted vegetables
- Greek Chicken and Potatoes – Lemon-herb with Mediterranean tomatoes
- Sheet Pan Steak Fajitas – Sizzling Tex-Mex with charred peppers
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Bell peppers – Red, yellow, and orange peppers are sweeter than green and that’s what I use most but use what you have and like. Mini sweet peppers work too but are usually thinner so they cook quicker.
- Onions – I always use sweet onions like Vidalia or Texas onions but white or Spanish onions work too. Red onions add color but they can be a little much.
- Italian sausage – Use hot, mild, or sweet Italian sausage depending on what your family likes. I have also used chicken and turkey sausage and they work great.
- Spices – Italian seasoning is pretty much my go-to for a ton of dishes but you can also use a pork rub or even an Old Bay for a little something different.
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How To Make Sausage Peppers and Onions
- Preheat your oven to 400°F and line a sheet pan with foil or parchment paper for easy cleanup. Mix all the spices in a small bowl.
- Slice the bell peppers and onions into strips about the same size. Toss them in a bowl with olive oil and the spice mixture until everything is coated.
- Spread the peppers and onions on the prepared sheet pan in a single layer. Slice the Italian sausage into 1-inch pieces and place on the pan in between the vegetables. Spread them out so the flavor gets all over.
- Bake for 25-30 minutes until the vegetables are tender and start to caramelize and the sausage reaches an internal temperature of 165°F. The edges should be slightly charred.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually get better as they sit.
Freezer: While you can freeze everything, the peppers get really mushy. So if I am going to freeze it, I just freeze the sausages. The peppers I turn into a sauce for pasta.
Reheating from Refrigerator: Microwave individual portions at 30-second intervals until warmed through. I prefer tossing them in a hot skillet for a few minutes to crisp up the edges again.
Reheating from Frozen: Thaw overnight in the refrigerator. Spread on a baking sheet and reheat at 350°F for 10-15 minutes until heated through.
Leftover Ideas:
- Pile leftovers on toasted hoagie rolls with melted provolone for sandwiches.
- Toss with pasta and marinara sauce.
- Top pizza dough before baking.
- Mix into scrambled eggs for breakfast.
Variations
- Add More Vegetables: Toss in sliced mushrooms, zucchini, or cherry tomatoes during the last 15 minutes of roasting for extra vegetables.
- Different Sausage: Try chicken sausage, turkey sausage, or even chorizo for different flavor profiles. Andouille sausage makes it Cajun-style.
- Spicy Version: Use hot Italian sausage and add extra red pepper flakes. Top with sliced jalapeños before roasting. A drizzle of hot honey at the end is also really good!
- Cheesy Finish: Sprinkle shredded mozzarella or provolone over everything during the last 5 minutes of baking for a cheese pull effect.
- Greek Style: Add some tomatoes and Kalamata olives, use my Greek seasoning, and toss some crumbled feta cheese on top when it’s done cooking.
- Sheet Pan Subs: After roasting, pile onto split hoagie rolls, top with marinara and mozzarella, and broil for 2-3 minutes for hot sandwiches.
Frequently Asked Questions
Hot, mild, or sweet Italian sausage all work perfectly. Hot adds extra spice, mild is family-friendly, and sweet has subtle sweetness. Chicken or turkey sausage are great lighter options. I love apple chicken sausage in fall.
Yes! Roast everything as directed and store in the refrigerator for up to 4 days. The flavors actually improve as they sit. Reheat in a hot skillet to crisp the edges or microwave for quick individual portions.
Make sure everything is in a single layer on the sheet pan without overcrowding. Crowded pans steam instead of roast which makes vegetables soft and mushy. Use two pans if needed.
Absolutely! Cool completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat on a baking sheet at 350°F until warmed through.
You can but red, yellow, and orange peppers are sweeter and less bitter. Green peppers work fine if you like their flavor or want to save money since they’re usually cheaper.
Use an instant-read thermometer to check that the sausage reaches 165°F internally. The outside should be browned and the juices should run clear when you cut into a piece.
This is a complete meal on its own but pairs great with rice, pasta, hoagie rolls for sandwiches, coleslaw, or roasted potatoes. I also love it over mashed potatoes or cauliflower rice for low-carb options.
Recipe Tips & Tricks
- Line your sheet pan with foil or parchment paper for easy cleanup. The juices and oil can be a pain to scrub after baking on the pan.
- You can use precooked sausage just slice the peppers and onion thinner so it doesn’t dry out when it cooks with them.
- Use red, yellow, or orange peppers for the sweetest flavor. Green peppers work but they’re more tart.
- Slice peppers and onions into similar sizes so everything cooks evenly.
- Don’t crowd the pan or vegetables will steam instead of roast. Everything should be in a single layer with space between pieces. Use two pans if necessary.
- Check sausage temperature with an instant-read thermometer. It should reach 165°F for food safety.
- Let it rest for 5 minutes after removing from the oven. This lets the juices redistribute and makes serving easier.
- Add red pepper flakes if you like heat. Start with ¼ teaspoon and add more to taste.
This sheet pan sausage and peppers recipe is full of classic Italian flavors, easy to make, and ready in under an hour.
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Sausage Peppers and Onions recipe
Ingredients
- 3 tablespoons olive oil or any vegetable oil you like
- 1 large red bell pepper sliced
- 1 large orange bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 medium onion sliced
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon celery seeds
- 1 ¼ pounds Italian sausage uncooked, cut into bite-size, about ½ inch
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix the sliced peppers and onions.
- Add the olive oil and gently mix to coat all the peppers and onions.
- Sprinkle the seasonings and mix until all are combined.
- Place all the vegetables on a cookie sheet and spread into a single layer.
- Slice the sausage into bite-size section and add them to the vegetables.
- Spread them out over the pan and not in one spot so the vegetables get some flavor from them.
- Cook in the preheated oven for 25 to 30 minutes or until the sausage internal temperature reaches 165 degrees F.
- Remove and let cool for a minute or two. Serve and Enjoy!
Notes
- Line your sheet pan with foil or parchment paper for easy cleanup. The juices and oil can be a pain to scrub after baking on the pan.
- You can use precooked sausage just slice the peppers and onion thinner so it doesn’t dry out when it cooks with them.
- Use red, yellow, or orange peppers for the sweetest flavor. Green peppers work but they’re more tart.
- Slice peppers and onions into similar sizes so everything cooks evenly.
- Don’t crowd the pan or vegetables will steam instead of roast. Everything should be in a single layer with space between pieces. Use two pans if necessary.
- Check sausage temperature with an instant-read thermometer. It should reach 165°F for food safety.
- Let it rest for 5 minutes after removing from the oven. This lets the juices redistribute and makes serving easier.
- Add red pepper flakes if you like heat. Start with ¼ teaspoon and add more to taste.
Nutrition
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