Baked Sausage, Peppers and Onions is a classic Italian-American dish made easier for the ultimate weeknight dinner when you don't have a lot of hands-on cooking time.
Dinner doesn't get much easier when all you have to do is turn on your oven, toss your ingredients on a sheet pan, and bake it! This Baked Sausage Peppers and Onions is a more effortless version of the classic dish we all know and love because it's hands-off baking. There are a few ingredients to slice up (of course) and measure out, but other than that it really just requires you to set a timer and let the oven do its thing. This sheet pan sausage dish is similar to me Sheet Pan Sausage and Potatoes recipe, but with that Italian-American flair.
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- green and red bell peppers (these two colors feel most traditional, but honestly you can use any pepper color you want, as long as they're bell peppers)
- onion
- garlic
- olive oil
- spices: Italian seasoning + garlic powder (you can play around with these and make it your own)
- Italian sausages (you can really substitute any sausage here, but specifically this calls for raw Italian sausage links)
- white wine vinegar (this gives the dish a little hint of acid that helps balance it)
- optional additional ingredients for serving (see below for some serving ideas)
Let's Talk Sheet Pans
The beauty of this recipe is that you really just need a sheet pan to make it happen. And when I say sheet pan, I'm referring to what is known as a half sheet pan, or a 13" by 18" rimmed baking sheet. Here is my favorite sheet pan I recommend.
Don't Forget Your Timer
The most important detail about making this dish is making sure to set your timer! While this dish is largely hands-off cooking, you should check on it halfway through to ensure the onions and peppers are cooking evenly and to flip the sausage. Nothing is worse than an easy sheet pan dinner turned badly because it got burnt (I know--I've been there!)
Serving Options
The beauty of this dish is that it can be used in many different ways. The first and most delicious way (IMO) is that it can just be served on its own. Slice up the sausage and serve!
In our house, we also love to serve it over rice or polenta.
Or, turn it into a sub! Add the sausage, peppers, and onions to a sub roll, top it with provolone cheese, and stick it under the broiler for a minute until the cheese is melty.
How to Store Leftovers and Reheat
Baked sausage, peppers, and onions make a great lunch the next day. This dish will keep well for 1-2 days in an airtight container in the refrigerator.
To reheat you can heat it in an oven-safe container. I love using these (affiliate link) Glass Pyrex Containers because they double as storage and baking dishes. Or, you can reheat briefly in the microwave until warmed through.
More Dinners with Sausage
- Creamy Tomato Tortellini with Sausage
- Italian Sausage and Lentil Soup
- Sheet Pan Sausage and Potatoes
More Sheet Pan Dinners
Making this Baked Sausage, Peppers and Onions recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Baked Sausage, Peppers and Onions
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Bake
Description
Baked Sausage, Peppers and Onions is a classic Italian-American made easier for the ultimate weeknight dinner when you don't have much hands-on cooking time.
Ingredients
- 2 medium red bell peppers, stemmed, seeded, and sliced
- 2 medium green bell peppers, stemmed, seeded, and sliced
- 1 large onion, sliced thin
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 4-6 sweet or hot Italian sausages (see note)
- Sub rolls, if desired
- Sliced provolone cheese, if desired
Instructions
- Preheat the oven to 425ºF and place a rack in the lower part of the oven.
- Add the peppers, onions, and garlic to a rimmed baking sheet. Drizzle with the olive oil and vinegar and sprinkle with the Italian seasoning, garlic powder, and salt. Toss to coat evenly, then spread out the veggies into an even layer, leaving an open space in the center for the sausages. Arrange the sausages directly on the baking sheet in the center of the pan.
- Bake in the preheated oven for 30 to 35 minutes, tossing halfway through, until the sausages are cooked through and the veggies are tender.
- Serve hot as-is or in a sub roll with some provolone cheese on top. If desired, the cheese can be broiled briefly to melt it.
Notes
The number of sausage can be slightly increased to accommodate 1-2 more servings on the same sheetpan or to allow for leftovers.
This versatile dish can be served on its own, over rice or polenta, or as a sub with sausage, peppers, onions, and provolone cheese.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Joseph Orsini
You don’t state what to use on the roasting pan oil, spray, butter, or foil
Kelli Avila
Hi Joseph--step two lets you know to add oil to the pan along with the veggies!
Charles Christensen
Good morning. How do you think this recipe would hold up to being transferred to a chaffing dish warming for a few hours after? Any adjustments you’d make to accommodate that ??
Kelli Avila
I think it would work just fine!