A simple 30 minute meal, this baked sheet pan sausage and pepper dinner has a mix of bell peppers, onions, Italian seasoning, and your flavor choice of sausage.

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How to make sausage and peppers in a sheet pan.

About Sheet Pan Sausage and Peppers

Sheet pan dinners are the ultimate choice in low-key dining, since you are cooking up up your main course and the side dish all at the same time.

And for dishes like this sheet pan sausage and peppers, you can go one step further and pair this with other ingredients like a simple bowl of white rice, on a bed of tender pasta, serve it on a bun, or paired with warm tortillas.

What kind of sausage should you use?

When choosing which sausage to use in this recipe, keep in mind that you should only use precooked sausage. Fresh sausage would require additional steps to cook and this recipe is only written with instructions suitable for warming up your chosen protein.

So, having said that, that still leaves the question: what type of sausage should you use? Or, to be more specific, what flavor?

And the answer is that you can you any flavor that you like! Pick whatever you feel would taste best with a mix of peppers, onions, and Italian seasonings.

If you’re looking for some ideas or inspiration, consider trying:

  • Classic Italian sausage
  • Chicken sausage
  • Bratwurst
  • Sweet & Spicy Sausage
  • Andouille
  • Chorizo
Spoon scooping sausage and peppers.

How long do sausage and peppers last?

Once baked in the oven, sausage and peppers can be stored in a sealed container in the refrigerator for up to four days.

When ready to eat, reheat in the microwave or in a warm skillet.

Can you freeze sausage and peppers?

Yes, you totally can!

Once prepared, store the baked sausage and peppers in a sealed container or freezer bag for up to three months.

When ready to eat, place in the refrigerator to thaw overnight, then reheat either in the microwave or by warming in a skillet.

Baked sheet pan sausage and peppers served on a plate.

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How to make sheet pan sausage and peppers

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, toss all the sliced vegetables with the Italian seasoning, salt, pepper, and olive oil.

Step 2 – Arrange seasoned veggies on a baking sheet lined with parchment paper, then top with sliced sausage.

Step 3 – Bake!

Step 4 – Serve and enjoy!

Recipe Details

How to make sausage and peppers in a sheet pan.
5 from 1 vote

Sheet Pan Sausage and Peppers

10 mins prep + 20 mins cook
290 kcal
Yields: 4 servings
A simple 30 minute meal, this baked sheet pan sausage and pepper dinner has a mix of bell peppers, onions, Italian seasoning, and your flavor choice of sausage.

Ingredients 

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • tbsp olive oil
  • 12 oz precooked sausage, any flavor or type, sliced into quarters
  • fresh parsley, chopped, for garnish, optional

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.
  • In a medium bowl, add red and yellow peppers, onion, Italian seasoning, salt, pepper, and olive oil. Use a spatula to gently toss all ingredients until coated in oil and seasonings.
  • Arrange seasoned vegetables on prepared baking sheet in an even layer, then top with sliced sausage.
  • Bake for 18-20 minutes or until vegetables are soft and slightly browned from roasting.
  • Garnish with chopped parsley (optional). Serve immediately.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 7g | Protein: 14g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1125mg | Potassium: 393mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1074IU | Vitamin C: 95mg | Calcium: 37mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy