Oven-baked sausage and peppers is a simple, flavorful sheet pan dinner made with juicy sausage, sweet bell peppers, red onion, lemon, olive oil, and Italian seasoning. Everything roasts together on one baking sheet for an easy low-effort meal with minimal prep and very little cleanup.
Looking for more easy sheet pan meals?
Try sheet pan salmon and asparagus, sheet pan nachos, or a sheet pan breakfast quesadilla for more simple meal ideas.
Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 30 minutes to cook
- Cooking Method: Oven-baked
- Dietary Info: Low-Carb, Whole30, Paleo, and GAPS
- Tools Needed: Large baking sheet
- Skill Level: Easy
This oven-baked sausage and peppers recipe is ideal when you need a dependable dinner without complicated steps. It uses everyday ingredients, cooks on one pan, and can be served as a main dish on its own or paired with potatoes, rice, buckwheat, salad, or fermented vegetables.
Ultimate Last-Minute Meal Hack
You know those days when dinner feels like a race against the clock?
This sausage and peppers recipe is one of the easiest meals to pull together at the last minute. It does not require much planning, and if the sausages are frozen, they can be thawed quickly in cold water before cooking.
The beauty of this sheet pan dinner is that the oven does most of the work. Slice the sausage and vegetables, season everything well, spread it out on a baking sheet, and roast until the peppers are tender and the sausage is browned around the edges.
There is no need to stand at the stove, stir constantly, or flip the sausage halfway through. It is hearty, colorful, satisfying, and easy enough for a busy weeknight.
Ingredients for Oven-Baked Sausage and Peppers
- Sausages: Use your favorite sausage links. You will need about 1 pound, which is usually 5 to 6 large links. Italian sausage, andouille, bratwurst, or a spicy sausage all work well. If using raw sausage instead of fully cooked sausage, check the internal temperature before removing it from the oven.
- Bell peppers: A mix of red, yellow, and green bell peppers adds color, sweetness, and texture. Green peppers have a slightly more bitter flavor, so use only red and yellow peppers if you prefer a sweeter dish.
- Red onion: Red onion becomes lightly sweet and caramelized as it roasts. If needed, substitute sweet yellow onion or white onion.
- Lemon: Lemon wedges roast alongside the sausage and vegetables, creating a deeper citrus flavor. After roasting, squeeze the warm lemon over the pan for brightness.
- Olive oil: Olive oil helps the vegetables roast evenly, gives the sausage a golden exterior, and helps the seasoning cling to every bite.
- Italian seasoning and sea salt: These simple seasonings bring the whole dish together. If you do not have Italian seasoning, use a mix of dried basil, oregano, thyme, and rosemary.
Substitutions and Variations
- Seasoning variations: Replace Italian seasoning with smoky paprika or Cajun seasoning for a different flavor profile.
- Vegetables: Use what you have on hand. Zucchini, cherry tomatoes, or mushrooms can be added or swapped in.
- Sausage options: Mild, spicy, smoked, or fully cooked sausage links all work. Cooking time may vary if the sausage is raw.
How to Make Sausage and Peppers in the Oven
The complete printable recipe is included below in the recipe card. Follow these simple steps for the best results.
Step 1. Prepare
Preheat the oven to 400°F. Add the sausage, bell peppers, and red onion to a large baking sheet. Drizzle with olive oil, then sprinkle with Italian seasoning and sea salt. Toss everything until the sausage and vegetables are evenly coated.
Step 2. Cook
Spread everything into a single layer on the sheet pan. Tuck lemon wedges between the sausage and vegetables. Roast until the vegetables are tender and the sausage is hot and browned. For extra color, broil on high during the last few minutes.
Helpful Tips
- Promote even cooking: Arrange the sausage and vegetables in a single layer. If the pan is overcrowded, the ingredients may steam instead of roast.
- Adjust the Italian seasoning: If you do not have Italian seasoning, use 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon dried thyme.
- Cut on a bias: Slice the sausage diagonally to expose more surface area. This helps the pieces brown and caramelize on the sheet pan.
- Use the roasted lemon: After baking, squeeze the roasted lemon wedges over the sausage and peppers for a fresh, bright finish.
Troubleshooting
- Sausage not browning? Keep the oven temperature at 400°F, slice the sausage diagonally, and avoid overcrowding the pan. Broiling for the last few minutes also helps create browned edges.
- Vegetables too soft? Cut the peppers and onions into larger pieces so they roast at the same pace as the sausage.
Product Highlight!
Large Stainless Steel Sheet Pan
A large stainless steel sheet pan is a useful kitchen staple for this recipe. It gives the sausage and vegetables enough room to roast evenly and makes cleanup easier after dinner.
💭 Meal Prep Suggestion!
Oven-baked sausage and peppers is great for meal prep. Make a double batch, divide it into smaller containers, and refrigerate for up to 4 days for easy lunches or quick dinners.
What to Serve with Sausage and Peppers
Sausage and peppers in the oven are flavorful enough to serve on their own, but the right side dish can make the meal feel complete.
Side dishes: Serve with crispy roasted potatoes, buckwheat, rice, or another simple grain if you want a more filling plate.
Fresh salads: A crisp house salad balances the richness of the sausage and adds freshness to the meal.
Condiments: Fermented vegetables, such as sauerkraut or fermented jalapeños, add tang and contrast.
More sausage and pepper pairing suggestions:
-
Easy Roasted Bok Choy Recipe in Air Fryer15 Minutes
-
Cabbage Cucumber Salad20 Minutes
-
Creamy Mashed Potatoes with Cottage Cheese25 Minutes
-
Easy and Fresh Cucumber Dill Salad Recipe with Garlic15 Minutes
Frequently Asked Questions
Store leftover sausage and peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place the sausage and peppers in a small skillet or saucepan and warm over medium heat, stirring gently until hot. Add a splash of water or broth if needed.
Yes. Let the sausage and peppers cool completely, then transfer them to a freezer-safe container. Remove as much air as possible to reduce freezer burn. Freeze for up to 3 months, thaw overnight in the refrigerator, and reheat before serving.
Cut the bell pepper in half lengthwise and remove the stem, seeds, and as much white pith as possible. Place the pepper skin side down on a cutting board and slice it into ½-inch strips. Repeat with the other half.
Looking for more veggie and meat dishes? Here are some ideas:
-
Easy Fried Cabbage and Sausage Skillet Recipe
-
Ground Beef and Broccoli Recipe
-
Easy One Pan Balsamic Chicken and Asparagus
-
Bacon and Cheese Baked Potato
Did you make this oven-baked sausage and peppers recipe? Please leave a recipe rating and share your review in the comments. Thank you! 💚
Printable Recipe
Easy Sheet Pan Sausage and Peppers
Ingredients
- 1 pound fully cooked sausage links cut into 1-inch chunks on a bias
- 3 bell peppers, any color cored and cut into strips
- 1 large red onion halved and sliced into half moons
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons sea salt
- 1 lemon cut into quarters or eighths
Instructions
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Preheat the oven to 400°F. Add the sausage, bell peppers, and red onion to a large baking sheet. Drizzle with olive oil, then season with Italian seasoning and sea salt.
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Toss everything together until well coated. Arrange the sausage and vegetables in a single layer so they roast evenly. Tuck the lemon wedges throughout the pan.
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Roast for 30 minutes, or until the vegetables are cooked to your preferred tenderness. If desired, broil on high for the last 4 minutes to create golden edges. Remove from the oven, squeeze the roasted lemon over the sausage and vegetables, toss gently, and serve.
Notes
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Helpful Tips: Keep everything in a single layer, cut the sausage on a bias for better browning, and squeeze the roasted lemon over the finished dish for extra flavor.