My Sheet Pan Sausage and Peppers is a great weeknight dinner is full of Italian flavors, super satisfying, fuss-free, and very versatile.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Ingredients
3Cubanelle peppersseeded and sliced
1red bell pepperseeded and sliced
1orange bell pepperseeded and sliced
2ripe medium tomatoescored and cut into cubes
2garlic cloves
1onioncut into large dice
12Kalamata olivespitted and halved
2teaspoonsdried oregano
2teaspoonssalt
1teaspoonblack pepper
¼cupolive oil
4Italian sausages(sweet or hot)
For serving (optional):
8ounceslinguinicooked according to package directions
4ouncesParmesan cheesegrated
½teaspoonred pepper flakes
Instructions
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.
Serving:
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.
Notes
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.