Sausage And Peppers In The Oven Easy Sheet Pan Recipe Well Plated

This recipe is loaded with Italian allure, ultra-filling, and enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more. It’s weeknight-friendly and weekend-worthy mixed into one dish.

This recipe has become our go-to weekend lunch (along with this Sheet Pan Italian Chicken) when I want to keep it easy and am craving something that’s equal parts healthy and hearty.In the summer, we turn this Italian sausage recipe with peppers into sandwiches or finish our sausage and peppers with sauce and cheese.In the winter, we love baked sausage and peppers with potatoes for a cozy meal. (This Slow Cooker Sausage, Cabbage and Potatoes is another comforting favorite.)For a version of this recipe with the rice built right in, check out this stovetop Sausage and Rice Casserole.

The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers is the kind of classic, don’t-mess-with-it combo that I prize in Italian cuisine. The sublime is in the simple (like these Italian Stuffed Peppers). Making this sheet pan sausage and peppers in the oven is unbelievably easy, fast, and versatile enough to please everyone to whom you serve it!

How to Make Sausage and Peppers in the Oven

This simple Italian recipe (like this Crockpot Italian Chicken) is the simplicity of a summer day, turned into a healthy, one-pan dinner. It features juicy morsels of Italian sausage pan-roasted with strips of sweet bell peppers, savory onions, and Italian spices.

The Ingredients

Italian Sausage. Precooked Italian sausage links (I use Italian chicken or turkey sausage) is lean, packed with protein, and makes quick work of this dinner.

Bell Peppers + Onions. Bell peppers and onions taste spectacular with the Italian sausage (and on these Italian Turkey Burgers). They become tender, sweet, and scrumptious once roasted. PLUS they’re packed with nutrients like vitamin C, vitamin A, and fiber. You can use white, yellow, or red onions.

Red Wine Vinegar. For a touch of acidity and tanginess. Spices. A combination of salt, black pepper, dried basil, dried oregano, and red pepper flakes gives this dish that necessary Italian flair.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.To Reheat. Reheat gently in the microwave or a non-stick skillet over medium-low heat.To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to Serve Sausage and Peppers

With Whole Grains. Cooked brown rice, farro, or quinoa would all be tasty. For a low carbohydrate option, swap cauliflower rice.As a Sub. Pile the sausage and peppers inside a toasted hoagie bun and top with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese).With Pasta. For sausage and peppers with pasta, pile this dish into bowls with whole wheat noodles such as penne and your favorite marinara sauce.For Brunch (or Brinner!). Sauté the leftovers with spinach, then top them with a fried egg. This is yummy with a side of Roasted Potatoes.

Recommended Tools to Make this Recipe

Baking Sheets. Perfect for making this baked sausage and peppers recipe. Parchment Paper. Helps keep ingredients from sticking to your baking sheet. Spatula. This one is ideal for tossing and flipping.

Who else would like the sheet pan dinner sign-up sheet? For a one-pot recipe with sausage in its casings, see this Italian Sausage Skillet with Vegetables.