This sheet pan sausage and peppers roasts fresh Italian sausage links, bell peppers, and onion together on one rimmed baking sheet at 425°F for about 25 minutes. You flip the sausages halfway and broil for the last 5 minutes for caramelized edges. The sausage is done when the center reaches 160°F. After a 10 minute rest, serve it over rice with freshly grated Parmesan. It takes about 45 minutes total with almost zero cleanup.
I am going to tell you how to make a sheet pan sausage and peppers. Seriously, this is a great weekday meal with minimum cleanup.
Table of Contents
Why You Will Love This Sheet Pan Sausage and Peppers
If you need a dinner that basically cooks itself on a random Tuesday, this is it. It is an incredibly easy weekday meal with almost zero cleanup. You chop your veggies, throw it all on one pan, and let the oven do the heavy lifting. You get perfectly caramelized peppers, juicy sausage, and you are not stuck doing dishes all night.
- One pan, minimal cleanup: everything roasts together on a single sheet pan
- Caramelized peppers and onions: high heat brings out their natural sweetness
- Juicy Italian sausage: it sears right on the bare pan for a golden crust
- Super flexible: serve it over rice, pasta, or tucked into a hoagie roll
If one pan dinners are your jam, my Sheet Pan Chicken Fajitas use the same pepper and onion roasting idea for another easy weeknight winner.
What You Will Need
Special Equipment
- Large rimmed baking sheet (18 by 13 inch half sheet pan)
- Cutting board and sharp knife
- Tongs
- Instant read thermometer (to confirm the sausage is cooked through)
The Ingredients
- 2 to 3 tablespoons olive oil (divided)
- 3 bell peppers (any color), cut into uniform strips
- 1 large onion, cut into uniform strips
- 1 teaspoon Italian seasoning (or your favorite all purpose seasoning, plus salt, pepper, and garlic powder to taste)
- 1 to 1.5 lbs fresh Italian sausages (about 4 to 5 links)
- Cooked rice (for serving)
- Freshly grated Parmesan cheese (to taste)
Let Us Get Cooking
1. Getting Started with Your Sheet Pan Magic
Preheat your oven to 425°F (220°C). You are going to start out by grabbing a large rimmed sheet pan, and you are going to coat the bottom with some olive oil.
I personally like to cut my peppers and onions pretty uniform in size, you know, just so everything cooks evenly. But you can use whatever size you like. Place your uniformly cut peppers and onions directly onto the pan.
2. Season the Veggies
Then you are going to drizzle some more olive oil over the top, and follow this up with an Italian seasoning. You could use a general all purpose seasoning, salt, pepper, garlic, whatever you like, honestly. Just mix that good right there on the pan so everything gets evenly coated.
3. Adding the Star of the Show
Next, you are going to place your fresh Italian sausages throughout the whole sheet pan. Here is a massive pro tip! Make sure the sausage is hitting the bare bottom of the sheet pan, so nothing is laying underneath it. Make sure you move the veggies aside! That is super important for even cooking and getting that good sear, you know? Wash your hands after handling the raw sausage, and use separate tongs and plates for raw and cooked sausage.
4. Time to Cook and Caramelize
You are going to let this go in your 425 degree Fahrenheit oven for 25 minutes total. Halfway through the cook time, flip the sausages. And then in the last 5 minutes, set your oven on broil just so everything gets nice and caramelized. Keep an eye on it, since the broiler works fast. Seriously, that is where the magic happens!
The sausage is done when an instant read thermometer in the center reads 160°F. Thicker links can take a few extra minutes, so check before you pull the pan.
Craving a similar flavor in a cozy bowl? My Italian Sausage and Tortellini Soup is another great way to put Italian sausage to work.
5. Finishing Touches
When it comes out, pull the pan from the oven and you are going to let the sausage rest about 10 minutes. Do not skip that! Slice it up, plate the sausage and peppers over some cooked rice, and hit this with some freshly grated Parmesan cheese. And that is it, guys!
What to Serve With This Sausage and Peppers
- Rice: the classic base that soaks up all those roasty pan juices
- Pasta: toss it with your favorite pasta, or pair it with my Creamy Tuscan Sausage Pasta on a different night
- Hoagie rolls: stuff it into a toasted hoagie roll for an amazing sandwich
- Potatoes: serve it alongside my Crispy Garlic Herb Roasted Potatoes for a heartier plate
- Crusty bread and a simple green salad: great for soaking up juices and balancing the richness
Storing and Reheating Leftovers
- Refrigerate leftovers within 2 hours of cooking
- Store the sausage and peppers in an airtight container for 3 to 4 days
- Store leftover rice separately, and refrigerate it promptly
- Reheat until steaming hot, reaching 165°F, using a 375°F oven, an air fryer, or a skillet to bring back those crispy edges
- Microwaving works, but you lose that nice roasted texture
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Do I need to cook the sausage before putting it on the sheet pan?
No way! Fresh Italian sausage links can go straight onto the sheet pan raw, and they will cook right in the oven in about 25 minutes at 425 degrees Fahrenheit. Just confirm the center reaches 160°F with a thermometer. If you are using precooked sausages instead, they only need to heat through, so they can go in for less time. Keep an eye on them so they do not dry out.
What temperature do you cook sheet pan sausage and peppers?
You want to hit this with high heat. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius). That high heat is exactly what you need to caramelize the natural sugars in the peppers and onions and get a great crust on the sausage.
How do I prevent my sheet pan sausage and peppers from getting soggy?
Two things! First, use a large sheet pan so you do not overcrowd the veggies. You want them to roast, not steam. Second, make sure your oven is fully preheated to 425 degrees Fahrenheit before you put the pan in.
How long do leftovers last and how do I reheat them?
If you actually have leftovers, they will last in an airtight container in the fridge for about 3 to 4 days. When you reheat them, throw them in an air fryer or a skillet on the stove so you can keep those crispy and caramelized edges. Heat them until steaming hot throughout.
How do I know the sausage is fully cooked?
Use an instant read thermometer in the center of the thickest link. Fresh pork Italian sausage should reach 160°F, and chicken or turkey sausage should reach 165°F. A browned outside is not enough, so always check the middle before serving.
Should I use hot or sweet Italian sausage?
Either one works. Mild or sweet Italian sausage gives you a gentle, herby flavor that lets the peppers shine, while hot Italian sausage adds a spicy kick. Pick the heat level your family likes best.
Can I add potatoes to this sheet pan sausage and peppers?
Yes, but potatoes need more time than peppers. Cut them small, about half inch cubes or halved baby potatoes, toss them in oil, and give them a head start on the pan before adding the sausage and veggies. I have not tested exact timing for this recipe, so check that the potatoes are tender and the sausage reaches 160°F before serving.
Can I meal prep sausage and peppers?
Definitely. Cook a full pan, let it cool, and store the sausage and peppers in an airtight container in the fridge for 3 to 4 days. Keep the rice in its own container, and reheat everything until steaming hot.
Can you freeze sausage and peppers?
You can. Cool it completely, then freeze in an airtight container for about 1 to 2 months for best quality. The peppers and onions will be softer after thawing. Thaw in the fridge overnight and reheat until steaming hot.
Weekday Sheet Pan Sausage and Peppers
Course: DinnerCuisine: Italian, AmericanDifficulty: Easy4
servings10
minutes25
minutes620
kcal10
minutes45
minutesThe ultimate easy weekday meal. Juicy Italian sausages, perfectly caramelized peppers and onions, all roasted on a single sheet pan and served over rice. Minimum cleanup, maximum flavor.
Ingredients
- Equipment Needed:
Large rimmed baking sheet
Tongs
Instant read thermometer
- Ingredients:
30 ml (2 tbsp) olive oil, divided
450 g (3 medium) bell peppers, mixed colors, sliced uniformly
200 g (1 large) onion, sliced uniformly
2 g (1 tsp) Italian seasoning
Salt, black pepper, and garlic powder (to taste)
680 g (1.5 lbs) fresh Italian sausage links
600 g (4 cups) cooked white rice, for serving
30 g (1/4 cup) freshly grated Parmesan cheese, for garnish
Directions
- Preheat your oven to 425°F (220°C) and lightly coat a large rimmed sheet pan with a drizzle of olive oil.
- Add the sliced bell peppers and onions to the pan. Drizzle with the remaining olive oil, add the Italian seasoning, and season with salt, pepper, and garlic to taste. Toss well to ensure everything is evenly coated.
- Nestle the Italian sausages among the vegetables. Push the veggies aside to ensure the sausages are making direct contact with the bottom of the pan for even browning.
- Roast in the oven for 25 minutes, making sure to flip the sausages halfway through the cooking time.
- During the last 5 minutes of cooking, turn the oven to the broil setting to get the sausages and veggies nice and caramelized. Watch closely.
- Check that the center of the sausage reaches 160°F. Remove from the oven and let the sausages rest for 10 minutes.
- Slice the sausages, serve the meat and veggies over cooked rice, and garnish with freshly grated Parmesan cheese.
Notes
- Pro Tip: Do not let the sausages sit on top of the veggies. Getting them to touch the bare metal of the pan is super important for even cooking and a good sear.
- Doneness: Fresh pork Italian sausage should reach 160°F in the center (chicken or turkey sausage 165°F). Precooked sausage only needs to heat through, so reduce the time.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Refrigerate within 2 hours, store rice separately, and reheat until steaming hot (165°F).
- Reheating: Toss them back in a 375°F oven or an air fryer to get those crispy edges back. Microwaving works, but you lose that nice roasted texture.
- Freezing: Freeze for about 1 to 2 months for best quality. Peppers and onions soften after thawing.
- Swaps: If you don’t want rice, this is amazing stuffed into a toasted hoagie roll or served over pasta.
- Allergen and Sodium Note: Contains dairy (Parmesan). Some sausages contain gluten fillers or other allergens, so check labels. Sausage is also high in sodium.
