Easy Sheet Pan Sausage and Peppers Recipe

There’s nothing quite like the aroma of sizzling sausage mingling with vibrant bell peppers wafting through your kitchen. Imagine that sweet and savory scent wrapping around you like a warm hug on a chilly evening. This is what you get with Sheet Pan Sausage and Peppers—a dish that’s not just a feast for the taste buds but also a one-stop shop for effortless clean-up.

Now, picture this: It’s a busy weeknight, you’ve just returned from work, and all you want is something comforting but easy to whip up. Cue this delightful dish

With its colorful medley of peppers and flavorful sausage, it’s like a party on your plate. Plus, it’s versatile enough to suit any occasion—from casual weeknight dinners to festive gatherings with friends.

One time I made this dish during a family gathering; my cousin claimed she could smell it from three blocks away Everyone gathered around the table like moths to a flame.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Italian Sausages: Choose your favorite type—mild or spicy—for added flavor; I love using spicy for that extra kick.
• Bell Peppers: A mix of red, yellow, and green adds vibrancy; opt for firm ones without blemishes for the best texture.
• Red Onion: The sweetness balances the sausage perfectly; look for fresh onions with dry papery skins.
• Olive Oil: Extra virgin olive oil enhances flavor; drizzle generously over the veggies before roasting.
• Garlic Powder: Use this to infuse deep flavor quickly; fresh garlic works too if you’re feeling fancy.
• Dried Oregano: This adds an aromatic herbal note that complements the spices beautifully; try using fresh oregano if available.
• Salt & Pepper: Essential seasoning; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Chop Your Veggies: Slice your bell peppers and red onion into bite-sized pieces. Aim for uniform sizes so they cook evenly—no one likes crunchy bits

Toss Everything Together: In a large bowl, combine the chopped veggies with olive oil, garlic powder, oregano, salt, and pepper. Toss until everything is well-coated and happy.

Add Sausages to the Mix: Place whole sausages on top of the veggies on your baking sheet. Don’t worry about spacing them out too much—they’ll shrink as they cook

Bake Until Deliciously Golden: Pop the sheet pan in the oven; bake for about 25-30 minutes until sausages are browned and veggies are tender. Trust me; your kitchen will smell divine

Serve & Enjoy: Remove from oven and let it cool slightly before serving. Enjoy straight off the pan or serve over rice or pasta—it’s delicious either way

This dish not only pleases palates but also makes life simpler by allowing you to spend less time in the kitchen

Now that you’ve mastered this simple yet flavorful recipe for Sheet Pan Sausage and Peppers, get ready to impress your family or friends at dinner parties or cozy nights in

Perfecting the Cooking Process

To achieve perfect results, start by preheating your oven while you chop the veggies. Arrange them on the sheet pan with sausages, then roast until everything is golden brown and fragrant.

Add Your Touch

Feel free to customize this dish Swap in different sausages, add zucchini or mushrooms, or sprinkle fresh herbs before serving for an extra flavor boost.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm in the oven at 350°F until heated through, about 15 minutes.

Cooking this dish reminds me of family gatherings where everyone would dive in, raving about how simple yet delicious it was. It’s always a crowd-pleaser

FAQ

What type of sausage works best for Sheet Pan Sausage and Peppers?

Italian sausage is classic, but feel free to experiment with chicken or turkey sausage.

Can I use frozen vegetables instead of fresh?

Yes, but fresh vegetables will yield better texture and flavor when roasted.

How do I prevent my vegetables from burning?

Cut them into uniform sizes and ensure they are not overcrowded on the sheet pan.

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Sheet Pan Sausage and Peppers

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Pin Recipe

Sheet Pan Sausage and Peppers is a vibrant, one-pan meal that brings together savory sausage and colorful bell peppers for a quick, satisfying dinner that’s perfect for busy weeknights.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 4 Italian sausages (mild or spicy)
• 2 bell peppers (1 red, 1 yellow)
• 1 red onion
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the bell peppers and red onion into bite-sized pieces.
3. In a large bowl, toss the veggies with olive oil, garlic powder, oregano, salt, and pepper until well-coated.
4. Arrange the vegetable mixture on the baking sheet and place the whole sausages on top.
5. Bake for 25-30 minutes until sausages are browned and veggies are tender. Serve hot.

Nutrition

• Serving Size: 1/4 of the recipe (approx. 300g)
• Calories: 480
• Sugar: 6g
• Sodium: 950mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 75mg

Keywords: Customize by using different types of sausages or adding zucchini and mushrooms. Ensure vegetables are cut uniformly to promote even cooking.