Baked Sausage, Peppers and Onions is a classic Italian-American made easier for the ultimate weeknight dinner when you don't have a lot of hands-on cooking time.

A sheetpan with baked sausage peppers and onions.

Sausage, Peppers and Onions in the Oven

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 recipe is a more effortless version of the classic Sausage Peppers and Onions 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 and really just requires you to set a timer and let the oven do it's thing.

So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.

Baked sausage peppers and onions served on a sub roll.

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. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

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 what is known as a half sheet pan, or a 13" by 18" rimmed baking sheet. Here is my favorite sheet pan I recommend.

Sausage peppers and onions unbaked on a sheetpan.

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 sheetpan 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 (IMO) is that it can just be served on it's 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.

A sausage, pepper and onion sub with provolone cheese.

How to Store Leftovers and Reheat

Baked sausage, peppers and onions make 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.