Sheet Pan Sausage and Peppers is a quick weeknight meal that’s both healthy and delicious.
This dinner idea is a nice switch from the usual chicken and veggie sheet pan recipes for a weeknight dinner or office meal prep. It’s full of Italian flavors and makes a satiating meal that’s good for you.
Easy Baked Sausage & Peppers on a Sheet Pan
Sheet pan dinners are one of the simplest ways to get a warm, hearty meal on the table in 30 minutes or less, and this sheet pan sausage and peppers is a favorite for everyone.
Smoky, savory sausage with tender, slightly charred peppers and onions are a combination that tastes good no matter how you serve it, and making it on a sheet pan is a no-fuss way to let the oven cook dinner while you get the rest of dinner prepared.
Watch the video below to see how fast you can pull this meal off on a busy weeknight:
Pretty simple, right? It’s another way to prove you can enjoy healthy meals without spending half a paycheck on fancy ingredients or all day in the kitchen.
This recipe and others like the Lasagna Spaghetti Squash Boats and low-carb burrito bowls are popular selections from the Family Kickstart, a 30-day clean eating program I created for families.
Not only are the meals kid-approved and made with simple, fresh ingredients, but they include a meal prep guide and a done-for-you shopping list to streamline the process of making real food meals.
Learn more about the family Kickstart here.
Ingredients
Don’t be fooled by the simple ingredient list; sausage and peppers pack a punch of flavor. Here’s everything you need to make it happen:
- Chicken sausage: or Italian sausage.
- Red bell peppers: or any color bell pepper.
- Yellow onion: essential for peppers and onions.
- Garlic: makes everything taste better.
- Olive oil: to prevent the ingredients from sticking to the pan.
- Salt and black pepper: for seasoning.
- Italian seasoning: more flavor!
Tips for Preparing Sheet Pan Meals
Sheet pan dinners are the best way to make a lot of food at once with minimal clean-up! Who can say no to that? Below are a few bonus tips to make sheet pan dinners like this one part of your weekly meal routine.
Prep the Veggies
Chopping the onions, garlic, and peppers ahead of time cuts down on cooking time. Refrigerate the veggies in an airtight container for up to 5 days.
Want to add broccoli or asparagus for extra veg? Go for it! You can make this meal all your own by including your family’s favorite veggies in the sheet pan.
Assemble and Refrigerate
Did you know you can assemble sheet pan meals and refrigerate them overnight before baking? Now you do, and this is the perfect recipe to begin. Slice the peppers and onions, toss them onto the sheet pan with the garlic, and top with the sausage. Cover with plastic wrap and refrigerate for up to 2 days.
Use those Leftovers
This part shouldn’t be too hard since leftovers taste even better the next day in a sandwich or over a salad.
Best Spices to Use for Baked Sausage and Peppers
Once you make this sausage and pepper recipe, try switching it up the next time with your favorite sausage and seasoning blend.
- Chorizo sausage– swap the chicken sausage for chorizo and toss the veggies with paprika, oregano, and a pinch of cayenne.
- Smoked chicken & apple sausage– use smoked chicken & apple sausage and toss the veggies with garlic powder and oregano.
- Andouille– Use this smoky, slightly spicy pork sausage instead of chicken sausage and toss the veggies with creole seasoning and cumin.
How to Serve Sheet Pan Sausage and Peppers
Sausage and Peppers are versatile for serving with rice, in a hoagie roll, or over a bed of lettuce to make it a low-carb. It’s one of those recipes that can be served to fit everyone’s dietary needs.
I’ll often make extra, which is easy to do with sheet pan dinners, and use up the leftovers for toppings over a salad or cauliflower rice the next day. It’s a smart way to pack on the protein, veggies, and a lot of flavor into one healthy, low-carb meal.
Storing & Reheating Sausage and Peppers
Once baked, this recipe will keep for up to 3 days refrigerated in an airtight container. I prefer to use microwave-safe containers like this glass meal prep dish, which you can easily reheat in the microwave for 2 minutes.
If you want to reheat this meal, using the oven, place the leftover sausage and peppers on a baking sheet and bake at 425F until the sausage is heated through about 7 to 10 minutes.
More Sheet Pan Dinners
If you like the idea of making a complete meal with the help of a sheet pan, here are more ideas to keep dinnertime simple, healthy, and delicious.
- Roasted Fall Vegetables
- Cilantro Lime Chicken with Avocado Salsa
- Dijon Chicken and Potatoes
- Garlic Butter Salmon Bowls
Baked Sheet Pan Sausage and Peppers
Ingredients
- 2 red bell peppers, seeded and sliced into ½-inch strips
- 1 medium yellow onion, peeled and sliced
- 4 cloves garlic, sliced
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 4 links chicken sausage, about 12 ounces
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Place the peppers, onions, and garlic onto the baking sheet. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. Toss to evenly coat the veggies and create a space in the center of the pan and add the chicken sausage links.
- Bake for 20 to 25 minutes or until the sausage is cooked through and the veggies tender. Remove the baking sheet from oven and allow to rest 5 minutes before slicing the sausage and serving with peppers and onion.
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