This easy sausage and peppers sheet pan meal is low prep, packed with veggies, and full of delicious flavor! Juicy sausage and perfectly roasted peppers, onions, and mushrooms make a hearty, satisfying dinner with rice, potatoes, and more.
I’m always looking at recipes for inspiration for my own kitchen (and to share with you guys!).
They get bonus points from me if they’re quick and easy, and even more so if they’re mostly hands-off.
One day I stumbled across a whole bunch of sheet pan dinner recipes, including one for sweet Italian sausage and peppers, and thought, “Wow – that looks good!”
And then, as many good ideas do, it got pushed aside and I never made it.
Not until I found sausage marked down at my local Kroger did I immediately think of making sausage and peppers on a sheet pan.
It was a delicious dinner then, and we’ve made it so many times since!
WHY MAKE SHEET PAN SAUSAGE AND PEPPERS
- To say that the kids loved this recipe is an understatement – they INHALED every last bite! They literally jump up and down and say this is the best sausage and peppers recipe ever.
- I was in total agreement with the kids too. Not only was dinner DELICIOUS, but sheet pan sausage and peppers is SO easy to make.
- It takes barely any time at all to get all the ingredients on the sheet pan and once you set the oven timer, you’re free to walk away and do something else. I absolutely LOVE it when dinner practically cooks itself!
- Whenever I find marked-down sausages or a big sale on bell peppers, I stock up, because this also makes an awesome freezer meal.
- And it goes well with so many sides. You get to choose how to serve sausage pepper and onions, but no matter what, it’s going to be yummy.
SAUSAGE AND PEPPERS RECIPE INGREDIENTS
Part of what makes this sausage and peppers recipe so easy is that it just contains simple ingredients. A bit of chopping veggies and dinner is prepped!
- Bell Peppers. I use a mix of green bell pepper and orange, yellow, or red bell pepper (whichever are available and on sale).
- Onions. We add onions to almost everything we make, so recipes sausage and peppers are no exception. White or yellow onions will work best.
- Mushrooms. Since we did the Whole30, we’ve become very fond of mushrooms. Even my mushroom-hating husband has come around!
- Extra Virgin Olive Oil. A bit of fat to coat everything and help it to roast up to perfection.
- Salt and Black Pepper. Simple seasonings for flavor. You can also add garlic powder to these seasonings.
- Italian Seasoning. Mix up this Italian Seasoning Blend yourself for all your favorite Italian dishes! Or simply use fresh basil and oregano!
- Italian Sausage Links. Choose sweet sausages or even bratwurst. Kielbasa sausages are another great option. For spicy sausage and peppers, use hot Italian sausages and add a sprinkle of red pepper flakes when you season.
If your family is a hard no against onions or mushrooms, pretty much any vegetable will work here… Brussels sprouts, cherry tomatoes, zucchini, yellow squash, eggplant, and cauliflower immediately come to mind as a great pairing for sausage!
HOW TO MAKE ITALIAN SAUSAGE AND PEPPERS
Step 1. Preheat the oven to 375F. Line a sheet pan with aluminum foil or parchment paper. (This helps prevent food from sticking to the bottom of the pan.)
Step 2. Slice all of the vegetables and add to a large sheet pan (I use this large half sheet).
Step 3. Drizzle with olive oil and sprinkle with salt, pepper, and Italian seasoning. Stir slightly to mix.
Step 4. Nestle the sausages in and around the vegetables.
Step 5. Bake until the sausages are cooked through, and the vegetables are tender and slightly charred, about 40-45 minutes.
Storage: Store leftover sausage and peppers and onions in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
CROCKPOT SAUSAGE PEPPERS ONIONS INSTRUCTIONS
If you want to turn this into a crock pot sausage and peppers dinner, just dump everything into the crock pot and turn it on high for 2 hours or low for 4 hours. That’s it!
You can chop the sausages into smaller pieces before cooking for easier serving if you’d like.
SAUSAGE AND PEPPERS AND ONIONS FREEZER MEAL
I’ve made sausages with peppers numerous times from a frozen state, and it comes out AMAZING every time! That’s one reason why I included it in my One Hour Freezer Cooking: Dump Dinner Recipes Plan!
Just put all the ingredients prepped in a bag and add to the freezer to cook later. Typically, I don’t like to freeze full meals and instead freeze meal components, like extra shredded chicken or Carnitas. But this recipe works well as a complete freezer meal!
I’ve also made Italian sausage and peppers using fresh sausage and a bag of frozen peppers and onions. Still good folks – feel free to take a shortcut! And if you have fresh bell peppers from the garden, DEFINITELY use them!
SIDES TO SERVE SAUSAGES WITH PEPPERS
Sausage and peppers is hearty and satisfying on its own, but you can serve it along with a tasty side dish to help stretch the meal even more.
- We usually serve sausages with peppers with Instant Pot Brown Rice
- Instant Pot White Rice works too!
- Oven Roasted Potatoes
- Potato Wedges
- Baked Potatoes
- Sweet Potatoes
- Stovetop Mac and Cheese Pasta
What’s EVEN BETTER is using this sheet pan sausage and vegetables as a filling for sandwiches! Use my Homemade Hoagie Roll recipe, stuff it with cooked sausage and peppers, and top it with cheese (if you’re feeling like it). YUM! That would be SO GOOD!
MACRO TRACKING FOR SHEET PAN SAUSAGE AND PEPPERS RECIPE
This sheet pan sausage and veggies meal is going to be mostly focused on protein and fat.
That means that if you’re tracking your macros, you can opt for one of the carbohydrate sides listed above and still have a balanced plate.
Or you can go low carb and serve sausage and peppers and onions with Marinara Sauce or a side salad.
Making a meal that is mostly produce-based but still has plenty of protein (and fat in moderation) is great for when you’re in a deficit and need to choose your calories wisely, or for when you want to have options for what to serve on the side.
You’ll be able to have a full, satisfying meal while still hitting your nutrition goals!
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here to start achieving your real body goals by eating the foods you love.
RECIPES SAUSAGE AND PEPPERS FAQS
How much sausage and peppers and onions per person?
While you can easily gauge the number of sausages (we usually plan one sausage per person), estimating the vegetables is much harder.
I suggest allowing 2-3 cups of raw vegetables per person because the amount will reduce significantly when it cooks.
When I make this for my family of four, I cut up 4 peppers, 3 large onions, and 16 oz of mushrooms. This gives us plenty of veggies for dinner, and hopefully some leftovers for lunch the next day.
What spices should I use to season sausage and peppers?
I usually keep it simple and use salt, pepper, and Italian seasoning, but this would be a great time to use some of those more fun blends you might have on hand, like Chinese 5-Spice or Za’atar seasoning or even Homemade Poultry Seasoning.
MORE EASY DINNER RECIPES
Looking for more quick and easy sheet pan dinners that you can toss in the oven and go? Try one of these.
- Sheet Pan Hawaiian Shrimp
- Lemon and Herb Sheet Pan Chicken
- Quick and Easy Sheet Pan Chicken Breast
- Lemon Pepper Salmon
- Roasted Vegetable Kale Salad
- Buffalo Chicken Potato Nachos
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This easy sausage and peppers sheet pan meal is low prep, packed with veggies, and full of delicious flavor! Juicy sausage and perfectly roasted peppers, onions, and mushrooms make a hearty, satisfying dinner with rice, potatoes, and more.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Meals
- Method: Bake
- Cuisine: American
Ingredients
- 4 bell peppers, sliced (I use a mix of green, red and yellow) (456g)
- 3 large onions, sliced (384g)
- 16 oz mushroom, halved (448g)
- 2 Tbsp olive oil (28g)
- 1 tsp salt (6g)
- 1 tsp pepper (3g)
- 2 tsp Italian seasoning (2g)
- 6 whole Italian sausages (sweet, spicy or even bratwurst) (450g)
Instructions
- Preheat the oven to 375F.
- Add all the vegetables to a large sheet pan (I use this large half sheet).
- Drizzle with olive oil and sprinkle with salt, pepper and Italian seasoning.
- Add the sausages in and around the vegetables.
- Bake until the sausages are cooked through and the vegetables are tender and slightly charred, about 40-45 minutes.
Notes
If desired, serve with Instant Pot brown rice or a side salad.
Do you have a brand or recommendation of where to get Italian sausage without corn syrup?
Hi Shaina! I’ve never seen sausage WITH corn syrup… I’d check the meat section of your local grocery store!
Do you have your vegetables sitting in a pile of grease when you do sheet pan recipes? I’ve tried some with chicken thighs, and it was kind of gross, but I love chicken thighs. It’s quite a dilemma!!
Hi Christie! That’s probably water! Veggies have a high water content, so they’ll naturally release that as they cook. I’ve found that doing sheet pan dinners at a higher temperature works better. You can also tilt the pan when it’s done to drain the liquid (including any grease) if it helps to make it look appetizing. 🙂
you can also add canned potatoes, (or reg potatoes, but I think I would partially boil them) that would add substance..
I add potatoes to mine, when I doing Sausage and peppers, onions and potatoes!
What about sweet potatoes?
ALWAYS sweet potatoes!