Sheet Pan Sausage and Peppers
Sausage, peppers, and onion cook together in the oven for a quick entree! Serve over rice, pasta, or roasted potatoes. You can also use this entree in an incredible sandwich.
I’ve always been a big fan of the combination of sausage, peppers, and onions. It’s something my dad and I had in common. If it was on a restaurant menu I was sure to order it. There’s just something about that big savory flavor and oh my goodness that incredible smell. It makes me hungry just thinking about it.
I’ve had a skillet version on the blog for years but for a long time I’ve wanted to bring you a quick sheet pan version too.
This recipe is so easy, friends. We’re talking minimal prep. All you do is chop up the ingredients, spread them on a baking sheet, drizzle, season, and bake. Anybody can do it!
I recommend this entree over rice (white rice or cauliflower rice both work beautifully) or in a hoagie roll for a really tasty sandwich. Other options include serving this over pasta, roasted potatoes, or roasted broccoli. You truly can’t go wrong.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Fully cooked sausages
- Bell peppers
- Olive oil
- Fresh basil
Spread the sausage, bell pepper, and onion on a baking sheet.
Drizzle with olive oil and all the seasonings. Use a spatula to spread everything around so that it’s evenly coated. Spread in a single layer on the baking sheet. Bake until peppers and onions are perfectly tender. Stir in fresh basil before serving.
Should you use parchment paper on your baking sheet?
For some recipes I strongly encourage parchment paper to prevent sticking; however, this entree has always done well for me without any. We’re using a good amount of oil which really keeps the ingredients from attaching themselves to the pan. Of course if you prefer to use parchment paper, go for it!
What size baking sheet should you use?
I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding.
What kind of sausage is best to use?
For this recipe you want to use a fully cooked dinner sausage. You can find it in your grocery store’s refrigerated case beside hot dogs.
The brand I purchase most often is Applegate. It’s delicious and free of nitrates and nitrates. Their Fire Roasted Red Pepper and Sweet Italian flavors are my current favorites. Another great brand to check out is Aidells if you’re wanting a different option with clean ingredients. But really any fully cooked sausage will work so if you have a brand you love go with it!
Chicken, beef, turkey, or pork sausage will all work.
What color bell peppers and onions are best?
Any color bell pepper is perfect. I like to use a variety of colors so I prefer a combination of red, green, and orange or yellow.
White, yellow, or red onions all work well. Take your pick!
How to make this dish spicy
If you’re using a mild sausage then this entree won’t be spicy. To amp up the heat, select a hot sausage and add a sprinkle of crushed red pepper flakes to everything before baking (a little goes a long way).
Is this entree good for meal prep?
This recipe is delicious for meal prep because both the sausage and bell peppers hold up well after reheating. You can refrigerate in airtight containers in your refrigerator until ready to eat. Warm on the stovetop or in the microwave.
Does this freeze well?
This entree freezes, thaws, and reheats beautifully. You can store it in the freezer for up to 3 months. Just add it to a skillet (after thawing) on the stove over medium to medium-low heat, stirring frequently. Add a splash of water as it’s cooking if you notice that it’s sticking to the pan.
How to serve this
Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes. Add to a hoagie roll for a really incredible sandwich!
Sheet Pan Sausage and Peppers
- 12 oz fully cooked sausages, 4 dinner sized links, sliced into 1/4 inch thick circles
- 3 bell peppers, any color, sliced into thin strips
- 1 medium onion, white, yellow, or red
- 3 tbsp olive oil, extra virgin
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 or 6 fresh basil leaves, chopped
- Preheat the oven to 425 degrees.
- Spread the sausage, bell peppers, and onion on a 12 x 17 baking sheet. Drizzle with oil. Sprinkle with dried oregano, dried basil, garlic powder, salt, and pepper over everything.
- Bake for 20 minutes. Stir in fresh basil before serving.