Sheet Pan Sausage and Peppers
I am totally on board with the sheet pan meal trend. Combine your choice of protein with a whole load of vegetables, pop all that on a pan and toss it in the oven. Quick prep — one dirty pan — happy family. My Sheet Pan Sausage and Peppers is a great weeknight dinner full of Italian flavors, super satisfying, fuss-free, and very versatile. You need to cook this tonight!
Who can resist a one pot (or pan!) meal? Especially one as easy to prepare and satisfying as this recipe for Sheet Pan Sausage and Peppers.
I know you’ve seen sheet pan meals all over the internet. I have. And I have to say, I really love them!
You’ll spend ten minutes to prep and combine all the things you’d usually cook separately for dinner, throw them on a sheet pan with some oil and seasonings, get the pan in the oven, and dinner’s done.
💗 Why We Love This Recipe
- 10 minute prep
- One pan to wash (none if you line your sheet pan with foil)
- Family friendly
- Familiar Italian flavors that everyone loves
🥘 Ingredients You’ll Need
- Olive Oil (I recommend using a plain, less expensive olive oil for cooking in the oven; save the more costly extra virgin for salads and finishing)
- Peppers (I like to use a mix of bell peppers and cubanelles but you can use all one kind.)
- Olives (Why yes, I did forget to include the olives in the photo. Duh. You’ll want a handful of pitted Kalamata olives)
- Tomatoes (I use what I have on hand – for this photo, it was a couple of very ripe red tomatoes and a handful of yellow grape tomatoes. Any combination is good.)
- Onion (Use yellow, red, white…. whatever you have)
- Sausages (Your preference of sweet or hot Italian sausages; or substitute chicken or turkey sausages if you prefer)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Sheet Pan Sausage and Peppers
Preheat the oven to 400 degrees. Line a baking sheet with foil for easy cleanup (optional). Set aside.
Prep the Veggies
To prepare the veggies, remove the stems and deseed all the peppers. Cut into strips lengthwise. Roughly cut the tomatoes into large chunks. Cut the onion into large dice or chunks. Peel the garlic and roughly chop.
TIP: Cutting the Veggies
When prepping the peppers and onions, you’ll want to try to cut everything about the same size. That allows them to all cook at about the same time. Of course, the onions may char a little bit (which I really love) but that just adds more browned food goodness to the finished recipe.
Add to Foil Lined Sheet Pan
Add all the prepared vegetables to the baking sheet. Sprinkle with oregano, salt, and pepper. Drizzle evenly with the olive oil.
Add Sausages and Olives
Add the sausages and Kalamata olives to the pan, spacing them out among the veggies.
Place the baking sheet in the oven and cook for 20 minutes. Remove the pan from the oven, turn the sausages over and stir the veggies.
Return the baking sheet to the oven and cook for an additional 20 minutes or until the sausages are golden brown all over.
If serving over pasta, cook the pasta according to the package instructions. Top with sliced sausage and veggies, Parmesan cheese, and red pepper flakes.
🍽 Serving Suggestions
You can serve your Italian sausage sheet pan dinner as I’ve shown over pasta or for a different twist, put it over polenta! So delicious! Another suggestion is to add it to a sub roll and top with some Provolone. Pop that under the broiler for a few minutes and enjoy!
❓ Questions About Sheet Pan Sausage and Peppers
This recipe is very versatile and adaptable. Feel free to increase or decrease any of the ingredients. Don’t like peppers so much? Cut way back on those and bump up the onions and tomatoes. Want more protein? Double up on the sausages. It’ll all work out.
Yes, you can. You can make it up to three days ahead, cover it well and refrigerate it until needed. This recipe also actually freezes really well. If frozen, let it thaw overnight in the fridge and then reheat in the oven or on low heat on the stovetop.
You can definitely substitute chicken or turkey Italian sausages in this recipe.
You could convert this to a slow cooker recipe easily. Brown the sausages in a skillet first, then dump everything into your slow cooker and cook it on low for about 4 hours.
🧾 More Italian Inspired Recipes
- Italian Sausage and Rotini
- Baked Meatballs and Spaghetti
- Italian Sausage, White Bean, and Spinach Soup
- Pasta Arrabiata
- Italian Sausage Alfredo
- Dutch Oven Chicken Cacciatore
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Sheet Pan Sausage and Peppers
- 3 Cubanelle peppers seeded and sliced
- 1 red bell pepper seeded and sliced
- 1 orange bell pepper seeded and sliced
- 2 ripe medium tomatoes cored and cut into cubes
- 2 garlic cloves
- 1 onion cut into large dice
- 12 Kalamata olives pitted and halved
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ cup olive oil
- 4 Italian sausages (sweet or hot)
For serving (optional):
- 8 ounces linguini cooked according to package directions
- 4 ounces Parmesan cheese grated
- ½ teaspoon red pepper flakes
- Preheat the oven to 400 degrees.
- Line a baking sheet with foil for easy cleanup (optional). Set aside.
- Prepare the veggies: Deseed all the peppers and cut into strips lengthwise. Cut the onion into large dice or chunks, Roughly cut the tomatoes into large chunks. Peel the garlic and roughly chop.
- Add all the prepared vegetables to the baking sheet. Sprinkle with oregano, salt, and pepper. Drizzle evenly with the olive oil.
- Add the sausages and Kalamata olives to the pan, spacing them out among the veggies.
- Place the baking sheet in the oven and cook for 20 minutes.
- Remove from the oven. Turn the sausages over and stir the veggies.
- Return the baking sheet to the oven and cook for an additional 20 minutes or until the sausages are golden brown all over.
- If serving over pasta, cook the pasta according to the package instructions. Serve topped with sliced sausage and veggies. Top with Parmesan and red pepper flakes.
- May also be served over polenta. Or serve in sub rolls topped with Provolone cheese.
- When prepping the peppers and onions, try to cut everything about the same size. That allows them to all cook at about the same time.
- This recipe can be made up to three days ahead, covered well and refrigerated until needed. This recipe may also be frozen. If frozen, let it thaw overnight in the fridge and then reheat in the oven or on low heat on the stovetop.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.