Oh, do I have a lifesaver of a recipe for you! Sheet pan sausage and peppers has been my go-to weeknight dinner for years—quick, messy in the best way, and packed with flavor. Toss everything on one pan, pop it in the oven, and boom—dinner’s done. The sausages get beautifully crisp while the peppers turn sweet and jammy. It’s the kind of meal that feels like a hug after a long day, with almost no cleanup. Seriously, what’s not to love?
Why You’ll Love This Sheet Pan Sausage and Peppers
Listen, I’m not exaggerating when I say this dish is a game-changer. Here’s why:
- One pan wonder: No juggling multiple pots—just toss everything on a sheet pan and let the oven do the work. Even the cleanup is a breeze!
- Weeknight hero: From fridge to table in under 40 minutes? Yes, please. Perfect for those “I can’t even” evenings.
- Flavor explosion: The sausages caramelize, the peppers get sweet and jammy, and those spices? Oh, they work magic together.
- Endless options: Swap ingredients based on what’s in your fridge—it’s practically foolproof.
Trust me, once you try this, you’ll wonder how you ever lived without it.
Ingredients for Sheet Pan Sausage and Peppers
Okay, let’s talk ingredients – and I mean exactly what makes this dish sing. You’ll need:
- 1 lb Italian sausage links (hot or mild – go with your gut! I use hot because life’s too short for bland food)
- 2 bell peppers (I like one red and one yellow for color, sliced about 1/2-inch thick)
- 1 large onion (sliced into half-moons – trust me, they caramelize better this way)
- 2 tbsp olive oil (the good stuff – it makes a difference!)
- 1 tsp salt (kosher salt if you’ve got it)
- 1/2 tsp black pepper (freshly cracked, please!)
- 1/2 tsp dried oregano (rub it between your fingers first to wake up the oils)
- 1/2 tsp garlic powder (not garlic salt – we’ve already got salt in there)
That’s it! Simple, right? But when these humble ingredients hit that hot sheet pan together… magic happens.
How to Make Sheet Pan Sausage and Peppers
Alright, let’s get cooking! This couldn’t be simpler, but I’ll walk you through each step like I’m right there in your kitchen with you:
- Preheat that oven! Crank it up to 400°F (200°C) – we want that pan nice and hot when everything hits it.
- Toss those veggies: In a big bowl, mix your sliced peppers and onions with olive oil, salt, pepper, oregano, and garlic powder. Get your hands in there – massage those spices in like you mean it!
- Spread with love: Arrange everything on your sheet pan in a single layer – no overlapping! Those sausages need their personal space to get crispy.
- Bake and flip: Pop it in the oven for 25-30 minutes total, but here’s the key – flip those sausages and give the veggies a stir halfway through. You’ll know it’s done when the sausages are browned and the peppers are soft with crispy edges.
See? Four easy steps to dinner heaven. The hardest part is waiting for that timer to ding!
Tips for Perfect Sheet Pan Sausage and Peppers
Now, here are my secret weapons for sheet pan success:
- Don’t crowd the pan! If everything’s piled up, you’ll steam instead of roast. Use two pans if needed.
- Spice it your way: Add red pepper flakes if you like heat, or swap oregano for Italian seasoning.
- Check doneness: Cut into one sausage at 25 minutes – no pink inside means you’re golden (literally!).
Follow these tips, and you’ll nail this recipe every single time. Promise!
Variations for Sheet Pan Sausage and Peppers
Oh, the possibilities! This recipe is basically a blank canvas for your cravings. Try:
- Potato power: Toss in cubed potatoes (parboil them first for extra crispiness!)
- Zucchini boost: Add sliced zucchini in the last 10 minutes – it cooks fast!
- Sausage swap: Chicken apple sausage? Kielbasa? Go wild! (Just adjust cooking time if using pre-cooked)
See? Dinner just got a whole lot more exciting without any extra effort.
Serving Suggestions for Sheet Pan Sausage and Peppers
Now for the best part – how to devour this masterpiece! My absolute favorite way? Piled high on some crusty bread to soak up all those glorious juices. But honestly, it’s fantastic over rice, stuffed into a hoagie roll, or even tossed with pasta. For a lighter option, pair it with a simple green salad – the crisp greens balance the richness perfectly. However you serve it, just make sure you’ve got napkins handy – things might get deliciously messy!
Storage and Reheating Instructions
Here’s the beautiful thing about sheet pan sausage and peppers – it makes amazing leftovers! Store any extras in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat in a 350°F oven until sizzling (about 10 minutes) or toss everything in a skillet over medium heat. The sausages stay juicy and those peppers? Even more flavorful the next day!
Nutritional Information for Sheet Pan Sausage and Peppers
Here’s the scoop on what you’re eating (per serving): About 350 calories, 25g fat, 10g carbs, and 18g protein. But remember – these numbers dance a bit depending on your sausage choice and exact veggie amounts. It’s hearty, satisfying, and way better than takeout! If you are interested in learning more about general food safety guidelines, check out this resource.
Frequently Asked Questions
Can I use pre-cooked sausage?
Absolutely! Just reduce the cooking time to about 15-20 minutes since you’re mainly heating through and crisping the skin. I’d add the sausages halfway through so the veggies get a head start.
What if I don’t have bell peppers?
No worries! Try zucchini, mushrooms, or even broccoli florets – just keep an eye on cooking times since some veggies cook faster. The beauty of sheet pan meals is their flexibility! For more ideas on quick dinners, check out our guide to slow cooker dinner recipes.
Can I make this ahead?
You bet! Prep the veggies and sausage the night before (keep them separate in the fridge). When you’re ready, just toss everything together and bake. Dinner in 30 minutes with zero morning-of stress!
Is this freezer-friendly?
Honestly? The peppers get a bit mushy after freezing, but the sausages freeze great! I’d recommend freezing just the cooked sausages separately, then reheating with fresh veggies when you’re ready. If you’re looking for other great make-ahead options, perhaps you’d enjoy our recipe for easy keto brownie bites.
Irresistible Sheet Pan Sausage and Peppers in 30 Minutes
A simple and flavorful one-pan meal with sausage, bell peppers, and onions. Easy to prepare and perfect for busy weeknights.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
- 1 lb Italian sausage (mild or hot)
- 2 bell peppers (red, yellow, or green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Toss sliced peppers and onions with olive oil, salt, pepper, oregano, and garlic powder.
- Arrange sausage links and vegetables on a sheet pan in a single layer.
- Bake for 25-30 minutes, flipping sausage and stirring vegetables halfway through.
- Serve hot with crusty bread or over rice.
Notes
- You can use chicken or turkey sausage for a lighter option.
- Add potatoes or zucchini for extra vegetables.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
