Sausage and Peppers is an easy one pan recipe made with sausage links, bell peppers and onions. It’s full of flavor and delicious served with pasta, rice or in toasted sub sandwich rolls.

Looking for more Italian sausage recipes? Try One Pot Pasta, Italian Wedding Soup or Breakfast Burritos next!

Baked sausage and peppers on a sheet pan.

Flavor-packed sausage, sweet bell peppers and savory onions unite in this easy sausage and peppers recipe! This sausage and peppers is one of my favorite easy dinner recipes, and when I say easy, I mean EASY. You’ll need only 5 ingredients and 10 minutes of active prep time, and then your oven does the rest. As this sheet pan dinner bakes in the oven, the onions and peppers soften and caramelize and the sausage gets deliciously golden brown on the edges.

I opted to cook the sausage, peppers and onions on a sheet pan instead of in a skillet to make this recipe especially hands-off and easy. You won’t have to stand at the stove stirring; just toss everything on the baking sheet and give it a stir once halfway through the bake time. It’s exactly the kind of meal I need on a busy weeknight and I hope you’ll love it too!

Ingredients for sausage and peppers recipe.

Ingredients

  • Bell Peppers: You’ll need 3 bell peppers and can use any colors you like. I usually use a mix of colors for flavor and color variety.
  • Onion: My family loves this best with a sweet yellow onion, but a regular yellow onion will work too.
  • Precooked Sausage Links: Use chicken, turkey or pork sausage. I like to use Italian chicken sausage, but any flavor that you enjoy will work. If you want to used uncooked sausage links, see below for instructions.
  • Olive Oil: To toss with the vegetables and sausage.
  • Seasonings: Italian seasoning, salt and pepper add extra flavor. If you’re using another flavor of sausage other than Italian, you can use a different seasoning to complement the sausage, such as dried basil, thyme, oregano or rosemary.

How to Make Sausage and Peppers

Here’s an overview of how to make this recipe. Find the full printable recipe with ingredient amounts below.

Slice the bell peppers and onion and place them on a parchment paper-lined baking sheet. Add the olive oil, Italian seasoning, salt and pepper and toss to coat the veggies with the seasonings.

Olive oil and seasonings added to sliced bell peppers and onions on baking sheet.

Slice the sausages into ½-inch thick rounds and add them to the baking sheet. Spread everything out into an even layer.

Sliced bell peppers, onions and sausage links on sheet pan before baking.

Bake at 400°F for 30-35 minutes. Stir once halfway through the bake time to help everything cook evenly.

Sausage, peppers and onions on a sheet pan with a spatula.

Can I Use Uncooked Sausage Links?

Yes! I’m a huge fan of Italian sausage, and I often buy uncooked Italian sausages in casings. To use those in this recipe, you’ll want to cook the sausage links whole since they won’t slice well when raw. Place the whole sausages in between the veggies on the baking sheet and bake as directed in the recipe, or until the sausages are cooked through. You might also enjoy this Sheet Pan Sausage and Veggies recipe!

What to Serve with Sausage and Peppers

There are so many ways to serve sausage and peppers!

  • My family loves this meal tossed with pasta, with a sprinkle of grated Parmesan on top. It’s delicious with or without marinara sauce.
  • It makes incredible sandwiches, stuffed into toasted rolls. Add sliced cheese and pop the assembled sandwiches under the broiler for a few minutes for an extra delicious sausage and peppers sandwich!
  • If you’re looking for a gluten-free meal, serve the sausage, peppers and onions over brown rice, white rice or quinoa. Need a low carb option? Serve with cauliflower rice.
  • They’re also delicious served with roasted potatoes or mashed potatoes.
Sausage and peppers served with pasta in a bowl with a fork.

Storage Instructions

This recipe makes great leftovers and it’s also perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove.

More Easy Dinner Ideas

Cooked sausage and peppers on a sheet pan.
5 from 1 rating

Sausage and Peppers {Sheet Pan Recipe}

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This Sausage and Peppers takes just 5 ingredients (plus salt and pepper) and 10 minutes of prep time. Baking the sausage and peppers in the oven is an especially easy, hands-off way to make this flavor-packed meal. Serve with pasta, rice or quinoa, or on sandwich rolls.

Ingredients

  • 3 bell peppers, sliced; I used red, yellow and orange
  • 1 large sweet yellow onion, sliced
  • 2 tablespoons olive oil
  • 1 ½ teaspoons Italian seasoning
  • salt and pepper, to taste
  • 1 pound precooked chicken, turkey or pork sausage links*, any flavor; I used Italian

Instructions
 

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Place the sliced bell peppers and onions on the baking sheet. Drizzle the olive oil over the vegetables. Sprinkle on the Italian seasoning, salt and pepper and toss to evenly distribute the oil and seasonings.
  • Slice the sausages into ½-inch thick rounds and add them to the baking sheet with the peppers and onions. (If using uncooked sausage links, add them to the baking sheet whole, without slicing. See note below.) Spread everything out into an even layer on the baking sheet.
  • Bake for 30-35 minutes, tossing once halfway through the cook time, until sausage is browned and vegetables have softened.
  • Serve as is, or with pasta, rice, quinoa or in sandwich rolls.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove.
  • To use uncooked Italian sausages in casings, do not slice the sausage before cooking. Place the whole sausages in between the veggies on the baking sheet and bake as directed in the recipe, or until the sausages are cooked through.
Calories: 340kcal, Carbohydrates: 17g, Protein: 19g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 80mg, Sodium: 1171mg, Potassium: 296mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3208IU, Vitamin C: 120mg, Calcium: 35mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: Italian
Course: Main Course
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!