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Three grilled sausages served over sautéed bell peppers and onions, garnished with chopped herbs—this Sheet Pan Sausage and Peppers dish is plated on white, alongside a black fork and knife.

Sheet Pan Sausage and Peppers

Author: Mandy Applegate
Sheet Pan Sausage and Peppers checks every box for me when dinner needs to be fast, filling, and low-effort. It all roasts on one tray with just a few ingredients, yet somehow comes out tasting like way more went into it. I like that it’s flexible enough for family dinners, weekend prep, or nights when time’s short. Leftovers hold up well and make for an easy reheat later in the week.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 437kcal

Equipment

Ingredients

For the Sausage and Veggies:

  • 1 pound Italian sausages (around 5 pieces) mild or spicy
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 large onion sliced lengthwise

For the Seasoning:

  • ¼ cup olive oil
  • ½ tablespoon dried oregano
  • Salt and black pepper to taste

Video

[adthrive-in-post-video-player video-id="e938qGOj" upload-date="2025-10-03T04:05:46+00:00" name="Weeknight Sheet Pan Sausage and Peppers" description="Oven roasted sausage with peppers and onions for an easy family meal." player-type="default" override-embed="default"]

Instructions

  • In a small bowl, whisk together the olive oil, oregano, salt, and pepper.
    ¼ cup olive oil, ½ tablespoon dried oregano, Salt and black pepper
  • On a large baking sheet, arrange the sausages, sliced peppers, and onions in a single layer. Drizzle the oil mixture over everything and toss the vegetables to coat evenly.
    1 pound Italian sausages (around 5 pieces), 1 green bell pepper, 1 red bell pepper, 1 orange bell pepper, 1 large onion
  • Preheat your oven to 425°F (220°C). Bake for 25–30 minutes, stirring once halfway through, until the sausages are browned and cooked through and the vegetables are tender.
  • Serve hot on their own, in hoagie rolls, or over rice or pasta for a hearty meal!

Notes

  • Mix with Extra-Virgin Olive Oil: Whisk the oil with your seasonings before drizzling so everything coats evenly. Using extra-virgin olive oil here adds a deeper, more full-bodied flavor to the veggies and sausage. 
  • Single Layer is Key: Spread everything out so the veggies roast instead of steaming; this creates a big difference in texture.
  • Line the Pan for Easy Cleanup: Foil works well here, too, to prevent sticking and makes cleanup quick.
  • Use a Mix of Bell Peppers: Red peppers, yellow bell peppers, and orange bell peppers each add something slightly different, and using a variety makes the dish more colorful and balanced.
  • Flip Halfway: Stirring the sausages once during the baking time helps them brown on both sides and prevents the veggies from sticking.
  • Choose Your Sausage Style: Mild or spicy, pork sausage, chicken sausage, or turkey sausage all work well in this recipe. Pick what you enjoy or mix a few for extra variety.
  • Garnish: A sprinkle of chopped parsley or torn fresh basil adds a fresh touch right before serving. 
  • Finish Under the Broiler if Needed: Sausages are fully cooked when they reach an internal temperature of 160°F, so check with a meat thermometer if you're unsure. 

Nutrition

Calories: 437kcal | Carbohydrates: 7g | Protein: 14g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 69mg | Sodium: 667mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1587IU | Vitamin C: 84mg | Calcium: 35mg | Iron: 2mg
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