Sheet pan sausage and peppers with onions all cook together on a single tray for an easy dinner that’s ready from start to finish in 30 minutes or less!
Table of Contents
For more sheet pan sausage recipes, be sure to try this sheet pan sausage and potatoes, this sheet pan Italian sausage with potatoes, and this sheet pan andouille sausage and veggies, too!
You can’t beat an easy sheet pan supper (also called a “cheat sheet” or “sheet pan dinner”) for quick meal prep and minimal dish washing! The classic combination of Italian sausage, bell peppers, and onions is a quick weeknight dinner that makes everyone at the table happy. The flavors come together as the sausage drippings combine with the veggies. Add rice, pasta, or a loaf of crusty bread and your meal is complete!
What to Know Before You Make this Sausage and Peppers Sheet Pan Dinner
- You’ll need to start with uncooked (fresh) Italian sausage — not the precooked version. Any variety is fine — hot (spicy) sausage, mild sausage, or sweet Italian sausage.
- I slice the veggies into thin strips so that they’re nice and soft by the end. If you like your vegetables to have a crisp-tender texture, just cut them into larger chunks. Try a combination of yellow bell pepper, red bell pepper, or green bell pepper for a colorful dish. Red onions, sweet onions, white onions, or yellow onions will all work, too!
- The broiler gives the sausage and peppers a charred, crisp exterior that’s reminiscent of a skillet or flat-top griddle. Just keep a close eye on the ingredients as they cook, since you’ll likely need to move the sausages and veggies around the tray periodically to ensure even cooking.
- Scale this recipe to accommodate your preferences. For instance, add extra veggies to the tray, cook just two sausages instead of 5, or try even more seasonings like Italian seasoning, basil, oregano, or thyme. The process remains the same.
How to Make Sheet Pan Sausage and Peppers
You’ll find detailed directions in the recipe card below, but here’s the overview:
- Score the Italian sausages with very shallow cuts, which will allow them to release moisture and fat without bursting. Arrange them on a foil-lined rimmed baking sheet that’s been lightly sprayed with nonstick cooking spray.
- Add the sliced peppers and onions to the tray.
- Toss the sausages and veggies with olive oil so that they’re evenly coated. Season with salt and pepper.
- Broil for about 10 minutes, flipping and stirring the ingredients halfway through. You’ll know the sausages are done when they’re nicely browned on the outside and they reach an internal temperature of 160-165°F.
How to Serve this Italian Sausage Sheet Pan Dinner
Pair the sheet pan Italian sausage and peppers with crusty hoagie rolls or hot dog buns and melted cheese for hearty sandwiches, serve the sausage and veggies over rice, quinoa, or cauliflower rice, over pasta with marinara sauce, or with our favorite garlic bread recipe. Garnish with a sprinkling of fresh basil or grated Parmesan cheese!
Preparation and Storage Tips
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat the Italian sausage and peppers in a large skillet over low heat on the stovetop until warmed through. You can also reheat individual servings in the microwave for about 1 minute.
- Freeze leftovers in an airtight container for up to 3 months; however, the vegetables will be soft and watery when thawed.
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Sheet Pan Sausage and Peppers
Ingredients
- 1 (19 ounce) package fresh Italian sausage (about 5 links)
- 2 medium sweet bell peppers, seeded and sliced
- 1 medium yellow onion, sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, basil, or other herbs
Instructions
- Heat the broiler with a rack 6 inches from the heat source. Line a large, rimmed sheet pan with aluminum foil for easy cleanup, if desired (do not use parchment paper). Lightly spray the pan with nonstick cooking spray. Use a paring knife to score the sausages in a few places on both sides (be careful not to cut all of the way through). Place the sausages on the prepared sheet pan.
- Add the peppers and onion to the pan. Drizzle olive oil over all the ingredients; toss to coat. Season with salt and pepper to taste; arrange everything in a single layer.
- Place the pan under the broiler until the sausage is cooked through and the peppers and onions are nicely charred, about 10-15 minutes. Flip the sausages and stir the veggies halfway through. I like to keep a close eye on the pan while it’s under the broiler. If one or two of the sausages are getting darker than the others, just use a spatula or tongs to move them to a different spot on the pan. This allows all of the ingredients to cook evenly under the broiler. If the veggies and sausages are getting too dark before they’re cooked through, just tent loosely with foil.
Notes
Nutrition
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Hi! Does anyone know what kind of trees are the hot pink reddish flower trees? They are very beautiful!
Hi Nancy! Those are crepe Myrtle trees in our yard. Aren’t they beautiful?