Sausage, Peppers, and Onions is an easy sheet pan recipe, full of classic Italian flavors. This 40-minute low-carb, gluten-free, paleo dish is perfect for a busy weeknight meal or a game-day party that everyone is sure to enjoy!
Sausage Peppers and Onions Sheet Pan Dinner
Sausage, Peppers, and Onions is a classic Italian dish. And this oven baked dinner is bursting with those iconic Italian flavors! And if you’re like me, you need another quick, easy, one-pot (or pan in this case!) recipe in your arsenal.
This sausage and peppers recipe is a hearty, comforting dish that is so versatile! Made with your favorite brand of Italian sausage, sweet bell peppers, and onions, tossed in classic Italian spices and then cooked until soft and tender.
Serve in a bowl on its own, over pasta or rice, or on a toasted hoagie. One thing is for sure, no matter how you enjoy it, you won’t be disappointed!
More Sheet Pan Meals
Bell peppers – This recipe calls for red, orange, and yellow bell peppers as I prefer to varying degrees of sweetness these varieties offer; however, feel free to throw in a green if you prefer a more bitter element. When purchasing be sure to only pick the firm, smooth-skinned fruits.
Onion – Traditionally sausage and peppers are made with sliced sweet onion, but feel free to use white or even red.
Italian seasoning – I like to use my homemade Italian seasoning but you can use your own mixture of oregano, onion powder, garlic powder, basil, and other spices you enjoy.
Italian sausage – Italian sausage can be purchased from the butcher counter at most grocery stores or can be found prepackaged with other meats in the open cases. Feel free to use hot, mild, or sweet Italian sausage for this recipe. You could also swap in chicken or even turkey sausage if you prefer those flavors over pork.
Pantry staples – Olive oil, smoked paprika, garlic powder, celery seeds, salt, and pepper.
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How to make Sausage and Peppers in the Oven
First: Preheat oven to 400°F. In a large bowl, add sliced peppers and onions.
Second: Add in olive oil and gently mix to coat all the peppers and onions. Sprinkle in the spices and mix until vegetables are evenly coated.
Third: On a prepared cookie sheet, place all the vegetables and evenly spread.
Fourth: Cut the sausage into bite-size pieces and add to the cookie sheet. Cook for 25 to 30 minutes or until the sausage reaches an internal temperature of 165°F. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long do sausages take in the oven?
Since the sausage is cut into bite-size pieces that are about ½ inch thick, it will take approximately 25 to 30 minutes for the sausage to reach an internal temperature of 165°F.
If you cut the sausage thinner, it will take less time, and if you cut them thicker than the ½ inch, it will take longer.
So you cook onions first or peppers?
While you can cook the onion and peppers separately, the beauty of this recipes is everything gets cooked together on one pan!
You can cook them before and add the onions an peppers later but why make more work for yourself?
How do you cut onions for sausage and peppers?
I recommend slicing the onion into approximately ½ inch to 1-inch-thick pieces. Anything smaller, the onions will cook too fast, which can result in a burned onion.
If the onion is cut too large, it will still need time to crisp and soften after the sausage is cooked.
What is the best kind of sausage to use?
You can use hot, mild, or sweet Italian sausage. Feel free to swap in chicken or turkey sausage if you’d prefer!
Can I freeze it?
Yes, you can! Allow leftovers to completely cool. Once cooled, place in a freezer safe bag or container in the freezer for up to 2 months.
When ready to enjoy, allow to thaw overnight in the fridge, place on a prepared sheet pan, and place in a 350°F oven until warmed through.
Store any leftovers in an airtight container up to 4 days in the fridge.
When ready to enjoy, heat in the microwave at 30 second intervals until warmed through. Enjoy leftovers on a toasted hoagie bun with cheese, or toss with some pasta and tomato sauce, or better yet, top a pizza with them!
Tips for No Leftovers
- Use the red, yellow, or orange peppers as they are the sweetest.
- I prefer to use Vidalia or sweet onions.
- Slice the peppers and onions into the same size for even cooking.
- Spice up with a sprinkle of red pepper flakes.
- Use foil or parchment paper to prep your baking sheet for easy clean up.
- You could also use mini sweet peppers in place of bell peppers.
- Serve on a toasted hoagie roll with marinara sauce, over rice or pasta, or enjoy on it’s own!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Sausage, Peppers, and Onions in the Oven recipe is full of classic Italian flavors, easy to make, and ready in under an hour! A low-carb, gluten-free, paleo-friendly dish that is perfect any night of the week and is sure to be a crowd-pleasing favorite!
- 3 tablespoons olive oil (or any vegetable oil you like)
- 1 red bell pepper (sliced)
- 1 orange bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 medium onion (sliced)
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon celery seeds
- 1 package (1.25 pounds) uncooked Italian sausage (cut into bite-size, about ½ inch)
- Preheat oven to 400 degrees F.
- In a large bowl, mix the sliced peppers and onions.
- Add the olive oil and gently mix to coat all the peppers and onions.
- Sprinkle the seasonings and mix until all are combined.
- Place all the vegetables on a cookie sheet and spread into a single layer.
- Slice the sausage into bite-size section and add them to the vegetables. Spread them out over the pan and not in one spot so the vegetables get some flavor from them.
- Cook in the preheated oven for 25 to 30 minutes or until the sausage internal temperature reaches 165 degrees F.
- Remove and let cool for a minute or two. Serve and Enjoy!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 4 Serving Size: 1/4
Amount Per Serving: Calories: 199Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 11mgSodium: 144mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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