This Sheet Pan Sausage and Peppers recipe is the perfect weeknight dinner. Serve this Italian sausage dish alongside veggies, on pasta or rice, or on toasted rolls.
Sheet-pan
Easy cleanup
You’ll Learn: The spice blend that brings this recipe together
Worth It: It builds a freezer stash for stress-free meals later
Bonus: Pairs with anything you have on hand
Why You’ll Love this Recipe
- EASY sheet pan meal – Sheet pan meals make weeknight dinner so easy and fast. There is very little active time, and it makes clean up really quick.
- Great leftovers – The leftovers of this recipe are so delicious. They make the perfect lunch for the next day. Serve them alongside some extra pasta, rice or even on salad greens.
- Weeknight eating for the whole family – This simple recipe is a favorite for everyone in the family! The sauce is easy to make and so delicious.
Serving Suggestions
My go-to way to eat this sausage, peppers and onions meal is over pasta. You can also serve this recipe as sandwiches on a hoagie roll or even a hot dog bun.
Some may like this meal with rice or cauliflower rice. You could also put everything between two tortillas with mozzarella and make a quesadilla. The possibilities are endless!
I love adding some extra greens to this meal. Serve this dish with a side of air fryer asparagus or air fryer brussels sprouts. You could also make up a quick kale caesar salad or a green salad with mason jar salad dressing.
Ingredients
- Italian sausages (sweet or hot) – I love using chicken sausage for this recipe
- Bell peppers – I use a mix of red, yellow and orange bell peppers
- Yellow onion – I like to use yellow onion because of the sweet flavor it adds
- Cherry tomatoes – roasted cherry tomatoes are one of my favorite foods. They add a burst of sweetness to this recipe
- Tomato paste – tomato paste is the base of the sauce for this dish. It adds so much depth of flavor to this simple recipe
- Balsamic vinegar – balsamic adds some vinegar and brightens up all the flavors in the dish
- Olive oil – I used extra virgin olive oil, but you can use any neutral oil you have on hand
- Kosher salt, black pepper, dried oregano, garlic powder – this simple spice blend is all you need for this recipe to come together
Ingredient Substitutions
You can change up the vegetables with whatever you like! You could add potatoes for some carbs. If you do, I recommend parboiling the potatoes so they roast up with the rest of the vegetables.
I used chicken sausage, but you could do turkey sausage or pork sausage. If you like some heat, you can also add red pepper flakes to this sheet pan dinner.
How to make
Step 1: Prep the ingredients
Preheat oven to 425F. Slice sausage into 1 inch thick slices on a diagonal. Slice peppers into thin strips, slice yellow onion into thin slices, and cut cherry tomatoes in half.
Pour all ingredients into a mixing bowl (Image 1). Mix tomato paste, balsamic vinegar, olive oil, salt, pepper, oregano, and garlic powder in a small bowl. Drizzle over other ingredients and toss to combine (Image 2).
Step 2: Spread on Sheet Pan
Spread into an even layer on a greased sheet pan – for this recipe I prefer not to use parchment paper to help the ingredients crisp a little (Image 3). Bake at 425F for 30 minutes – toss once halfway through.
If you want to brown the ingredients slightly, increase the heat to a broil and broil for 2-3 minutes before removing from the oven (Image 4).
Step 3: Garnish and enjoy
Top with grated parmesan cheese and fresh basil or oregano to taste. Serve on its on or over pasta or in rolls.
Storage and reheating
Once cooled, this meal will store in an airtight container for up to 4 days in the refrigerator. To reheat, simply pour everything onto a baking sheet and heat at 350 degrees for about 15-20 minutes, or until baked sausage is warmed through.
You can also freeze this recipe for up to three months. When you are ready to eat, just take it out of the freezer to thaw and heat in the oven.
Check out these other simple sheet pan meals
If you’re looking for another delicious recipe made with bell peppers, try this stuffed pepper casserole.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Sheet Pan Sausage and Peppers
Ingredients
- 1 lb Italian chicken sausages sweet or hot
- 2 bell peppers
- 1 yellow onion
- 10 ounces cherry tomatoes
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 425F. Slice sausage into 1 inch thick slices on a diagonal. Slice peppers into thin strips, slice yellow onion into thin slices, and cut cherry tomatoes in half.
- Pour all ingredients into a mixing bowl. Mix tomato paste, balsamic vinegar, olive oil, salt, pepper, oregano, and garlic powder in a small bowl. Pour over other ingredients and toss to combine.
- Spread into an even layer on a greased sheet pan – for this recipe I prefer not to use parchment paper to help the ingredients crisp a little. Bake at 425F for 30 minutes – toss once halfway through.
- If you want to brown the ingredients slightly, increase the heat to a broil and broil for 2-3 minutes before removing from the oven.
- Top with grated parmesan cheese and fresh basil or oregano. Serve on its on or over pasta or in rolls.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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