Sheet Pan Sausage and Peppers (Quick, Flavor-Packed Delight!)
Listen, I’ve made my fair share of sheet pan dinners as someone whose schedule is almost always packed. But Sheet Pan Sausage and Peppers is easily one of my favorites.
It’s a flavor-packed classic with a deep, smoky richness. The sausage roasts to perfection, juicy and flavorful with crispy edges, while the bell peppers and onions become tender and slightly caramelized.
Every bite is packed with smoky, garlicky goodness, balanced by the natural sweetness of the roasted peppers.
And that’s not all. This recipe is also so versatile. I can serve it with crusty bread or rice, keep things low-carb with a side salad, or add it to a toasted hoagie roll.
If you’re looking for a fuss-free dinner that delivers big on flavor, this is it!
Why You’ll Love This Recipe
- Quick and easy cleanup with just one pan
- Flavor-packed and customizable with various veggies
- Perfect for meal prep or feeding a crowd
- Healthy comfort food that’s ready in under 30 minutes
The Story Behind the Recipe
Growing up, sausage and peppers was a meal that always brought people together.
My grandmother would make it on the stovetop, the scent of garlic and onions filling the kitchen as we eagerly waited for dinner.
But these days, I’ve found that the sheet pan version is just as comforting with half the effort. Tossing everything onto one pan and letting the oven work its magic creates those same flavors.
My take offers a little taste of nostalgia with a modern, no-fuss twist.
Ingredients & Substitutions
- 1 pound of Italian sausage (or chicken sausage for a lighter option)
- 2 bell peppers (any color works)
- 3 cloves of garlic (minced)
- 1 tablespoon onion powder (feel free to swap with real onion if you want a fresher option)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper
Prep & Cook Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 20 minutes | 30 minutes |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Slice the sausage into 1-inch pieces and place them on a large, rimmed sheet pan.
- Chop the bell peppers and mince the garlic, adding them to the pan with the sausage.
- Drizzle with olive oil and sprinkle with Italian seasoning, onion powder, salt, and pepper.
- Toss everything together until evenly coated, ensuring sea salt and pepper are distributed well.
- Roast in the oven for 20 minutes or until the sausage is golden brown and cooked through (internal temperature of 160°F).
- Serve hot.
Expert Tips for the Best Results
- Feel free to use a mix of sausage types. Combining sweet and spicy Italian sausage (or even smoked sausage) adds depth of flavor and variety to each bite.
- Toss the peppers in balsamic vinegar and olive oil before roasting if you want a hint of acidity to balance out the meaty sausage.
- Add some heat with a pinch of red pepper flakes.
- Broil the sausage on high toward the end of cooking to intensify the smokiness.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 20g |
| Carbohydrates | 15g |
| Fat | 22g |
| Fiber | 3g |
FAQs About Sheet Pan Sausage and Peppers
Can I use other types of sausage?
Absolutely! This recipe is versatile—feel free to try turkey, chicken, or even veggie sausages for a flavorful twist.
What other vegetables can I add?
Consider adding asparagus, green beans, or cherry tomatoes for a colorful and nutritious variation.
Can I make this dish ahead of time?
Yes! You can slice the vegetables and sausage and store them in the fridge until you’re ready to cook. Just remember to adjust cooking time as needed.
Is it freezer-friendly?
Indeed! Freeze leftovers in airtight containers for up to 3 months. Just reheat in the oven or microwave until hot.
Enjoy Every Bite of This Sheet Pan Sausage and Peppers
I hope this Sheet Pan Sausage and Peppers recipe becomes a favorite in your kitchen just like it is in mine!
Whether you’re making it for a cozy night in or a special occasion, it’s guaranteed to bring smiles.
