As I’m developing recipes and meal plans, I am always on the lookout for delicious yet easy recipes to share with you guys. One day I stumbled across a recipe for sheet pan sausage and peppers and I 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 and immediately thought of this recipe. I pulled out my sheet pan, loaded it up with the sausage and peppers and popped it in the oven.
Why You Should Make Sheet Pan Sausage, Peppers (and Onions)
- 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, so that’s how I know I have to share this recipe with you!
- 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 when dinner practically cooks itself!
Sheet Pan Sausage and Peppers Ingredients
Notes on Ingredients
- Bell peppers – I use a mix of green, and any orange, yellow or red peppers (buy extra and make soup!) (whichever are available and on sale)
- Italian Sausages – Feel free to choose sweet, spicy or even bratwurst
(See the recipe card for full ingredient amounts)
How to Make This Sausage and Peppers Recipe
Step 1. Preheat the oven to 375F.
Step 2. Add all the vegetables 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.
Step 4. Add 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.
Sheet Pan Sausage and Peppers (and Onions and Mushrooms) Recipe Tips
- We add onions to almost everything we make, and since we did the Whole30, we’ve become very fond of mushrooms, too. Since I almost always have both on hand, I figured, why not make this sausage and peppers and onions and mushrooms?!
- My husband used to HATE mushrooms, but over time, he’s grown to really like them. Over the years I have snuck mushrooms into dishes like the very best ground beef taco meat and slow cooker beef ragu and tex-mex style migas. I like to think that me sneaking the vegetables has acclimated him slowly to the taste…
- So much so that now we make my weeknight creamy mushroom pasta at least twice a month, and mushrooms are the main star!
- If your family is a hard no against onions and/or mushrooms, pretty much any vegetable will work here… Brussels sprouts, zucchini, yellow squash and cauliflower immediately come to mind as a great pairing for sausage!
The mushrooms are really meaty, so it feels like you’re actually eating something… as opposed to eating asparagus – which I absolutely love! – but it sometimes I crave something more substantial.
Italian Sausage and Peppers FAQs
YES! I’ve made this 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!
You can find this recipe in our Dinner Dump Freezer Cooking Meal Plan along with 4 other easy dinner recipes like the Very Best Slow Cooker Carnitas, and Sheet Pan Sausage and Peppers, and Slow Cooker Salsa Chicken and Homemade Hamburger Helper HERE and have 10 dinners ready in just ONE hour!
I’ve also made this using fresh sausage and a bag of frozen peppers and onions. Still good folks – feel free to cheat! And if you have fresh bell peppers from the garden, DEFINITELY use them!
This is important, because while you can easily gauge the number of sausages (we usually plan one sausage per person), gauging 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 leftover for lunch the next day.
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’tar or even homemade poultry seasoning.
- We usually serve this with Instant Pot brown rice or potatoes (usually basic roasted potatoes, but potato wedges and baked potatoes are good options too!).
- You can serve this with rice or sweet potatoes or a side side or anything really. (Stove-top mac and cheese sounds good right about now!)
- What’s EVEN BETTER, is using this sausage and vegetables as a filling for sandwiches!!
- Use my homemade hot dog buns recipe, stuff it with cooked sausage and peppers and top with cheese (if you’re feeling like it) and OMGEEE…. That would be SO GOOD!
Make Crockpot Sausage and Peppers Instead
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!
Sausage and peppers is perfect for freezer meal prep
Just put all the ingredients prepped in a bag and add to the freezer to cook on a later date. Typically, I don’t like to freeze full meals and instead freeze meal components. Extra shredded chicken or carnitas are often found in my freezer.
Use these freezer cooking tips to find out more!
More easy recipes you may like…
- Sheet Pan Hawaiian Shrimp
- Lemon and Herb Sheet Pan Chicken
- Instant Pot Sweet Potatoes
- Cilantro Lime Coleslaw
- Slow Cooker Salsa Chicken
Sheet Pan Sausage and Peppers (and Onions and Mushrooms)
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Main
- Method: Bake
- Cuisine: American
- 4 bell peppers, sliced (I use a mix of green, red and yellow)
- 3 large onions, sliced
- 16 oz mushroom, halved
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Italian seasoning
- 6 whole Italian sausages (sweet, spicy or even bratwurst)
- 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.
If desired, serve with Instant Pot brown rice or a side salad.
- Serving Size: 1 cup
- Calories: 411
Keywords: Sheet pan sausage and peppers, sausage and peppers recipe, Italian sausage and peppers, sausage peppers and onions, sausage and peppers in the oven