Juicy turkey sausage, sweet bell peppers, and onions roasted to perfection – this Baked Sausage and Peppers dish is comfort food made easy. It's simple, flavorful, and perfect for busy weeknights or game-day spreads!
Back when my husband Pete and I lived in New York City, going to baseball games was our thing. One of our favorite stadium foods? Sausage and peppers. There's just something about those juicy, sizzling sausages combined with sweet peppers and caramelized onions that hit the spot every time.
This oven-baked sausage and peppers recipe is my lightened-up take on the classic Italian dish. I use turkey sausage to keep things a bit healthier without skimping on flavor. And it's all baked in the oven on one sheet pan. It's the perfect quick and easy family meal- easy to cook, easy to clean up!
Looking for more sheet pan meals? Try my sheet pan sweet chili salmon and veggies or sheet pan roast chicken and potatoes.
This dish is also perfect for game day gatherings– just like my meatball sliders with whipped ricotta, air fryer chicken wings, and ultimate turkey chili.
Whether you're watching the game or just craving some comfort food, this baked sausage and peppers recipe is super easy, hearty, and guaranteed to please!
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Why You'll Love This Dish
- Quick & Easy: This easy recipe uses simple ingredients you probably already have in your kitchen. It's perfect for busy weeknights.
- Tasty: Sausage and peppers are a classic combination that the whole family will love.
- Healthy: Turkey sausage is packed with lean protein and the colorful vegetables add plenty of vitamins and fiber.
- Sheet-pan dinner: Everything gets cooked on one baking sheet- easy clean up!
- Meal prep-friendly: Make a large batch and enjoy the leftovers as a high-protein lunch the next day.
- Low-carb dinner: This easy sheet pan dinner is perfect if you're following a low-carb diet.
Doctor's Tips
- Choose Leaner Sausage: Although you can make this dish with any kind of sausage including traditional pork sausage, I use turkey or chicken sausage instead for a leaner option with less saturated fat. Choose sausages with minimal additives.
- Add Color with Extra Vegetables: Bell peppers are high in vitamin C and antioxidants, but you can take it a step further by adding a variety of colorful vegetables to the dish. Try tossing in other vegetables like zucchini, broccoli or cherry tomatoes for added fiber, vitamins, and minerals.
Ingredients
Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.
- Turkey Sausage: I use turkey sausage instead Italian pork sausage for its high protein, low fat content. You can use spicy sausage, sweet, or a combination of both. You can also use chicken sausage.
- Bell Peppers: I use a colorful trio of red, orange, and yellow bell peppers. They are sweeter than green bell peppers and look pretty, too.
- Onions: You can use yellow or red onions.
- Olive Oil: To drizzle on top of the vegetables.
- Red Wine Vinegar: Adds a hint of acidity to balance the sweetness of peppers and onions.
- Seasonings: I use a combination of fresh garlic, dried oregano, dried basil, salt and pepper to season the dish. You can substitute Italian seasoning. For more heat, add red pepper flakes.
Equipment
Best Sheet Pans
These are my favorite sheet pans! They come in a set of two and are ideal for everything from baking cookies to sheet pan dinners with consistent results.
How To Make Baked Sausage and Peppers Step-By-Step
See recipe card at the end of the post for full recipe details.
- Step 1- Toss the bell peppers and onions on a large sheet pan. Drizzle with olive oil and vinegar and sprinkle with seasonings. Toss to combine. Nestle the sausages between them.
- Step 2- Bake in the oven at 425°F for 30-35 minutes until vegetables are caramelized and sausages are cooked through, stirring the veggies and flipping the sausages halfway through.
Chef's Tips
- Spread the veggies out in a single layer so they caramelize instead of getting steamed. It's okay if it takes more than one sheet pan.
- Keep a close watch on the vegetables. If they are browning too much, you can turn the heat down a little. I also recommend stirring the vegetables when you flip the sausages so they don't stick to the pan.
- Make sure the sausage cooks evenly on both sides by flipping them halfway through cooking. Use a meat thermometer to be sure that it's cooked to an internal temperature of 165°F.
How To Serve This Dish
There are a few different ways to serve oven-baked sausage and peppers. Here are some of the fun and filling ideas:
- On a Bun: Make a sub by filling hot dog buns or hoagie rolls with the sausage and peppers. You can top it with some shaved parmesan cheese.
- With Pasta: Pair your favorite pasta and marinara sauce with baked sausage and peppers for a crowd-pleasing dinner. You can make roasted spaghetti squash (or air fryer spaghetti squash) for a low carb option.
- With Rice or Potatoes: Serve with cooked rice or mashed potatoes. You can go with cauliflower rice for a low-carb option.
Recipe FAQs
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This delicious sheet pan sausage recipe is also freezer-friendly and can be frozen for up to three months.
The sausage and peppers will take about 30-35 minutes to bake in the oven at 425°F. They are done when they reach an internal temperature of 165°F as checked with a meat thermometer.
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Recipe
Baked Sausage and Peppers
Equipment
Ingredients
- 3 bell peppers- red, yellow or orange, sliced
- 1 large yellow or red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 20 oz spicy or sweet turkey sausage (5 links)
Instructions
- Preheat oven to 425°F
- Place the sliced bell peppers and onions on a large sheet pan. Drizzle with olive oil and vinegar. Sprinkle the garlic, oregano, basil, salt, pepper, and red pepper flakes on top. Toss to combine well.
- Spread the veggies out in a single layer on the pan and nestle the sausages between them. You can use two sheet pans if needed. You don’t want to the vegetables to be too crowded.
- Bake in the oven for 15 minutes. Then, toss the vegetables and flip the sausages. Return the pan to the oven and cook another 15-20 minutes until the vegetables are tender and caramelized and sausages are cooked through to an internal temperature of 165°F as measured by a meat thermometer. Serve.
Notes
- Spread the veggies out in a single layer so they caramelize instead of getting steamed. It's okay if it takes more than one sheet pan.
- Keep a close watch on the vegetables. If they are browning too much, you can turn the heat down a little. I also recommend stirring the vegetables when you flip the sausages so they don't stick to the pan.
- Make sure the sausage cooks evenly on both sides by flipping them halfway through cooking. Use a meat thermometer to be sure that it is cooked to an internal temperature of 165°F.
- On a Bun: Make a sub by filling hot dog buns or hoagie rolls with the sausage and peppers. You can top it with some shaved parmesan cheese, and warm in the oven before serving.
- With Pasta: Pair your favorite pasta and marinara sauce with baked sausage and peppers for a crowd-pleasing dinner.
- With Rice or Potatoes: Serve with cooked rice or mashed potatoes. You can go with cauliflower rice for a low-carb option
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