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.
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 really just requires you to set a timer and let the oven do its thing.
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)
- 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!)
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.
Making the 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!Print
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.
- 2 medium red bell peppers, seeded and sliced
- 2 medium green bell peppers, seeded and sliced
- 1 large onion, sliced thin
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon white wine vinegar
- 4-6 italian sausages (see note)
- Bread, for serving (optional)
- Provolone cheese, for serving (optional)
- Preheat the oven to 425ºF and place a rack in the lower part of the oven.
- Add peppers, onion, garlic, olive oil, Italian seasoning, salt, garlic powder, and white wine vinegar to a 13x18” rimmed sheet pan. Toss to evenly coat and then spread the veggies evenly, leaving a space in the middle for the sausage. Arrange the sausages directly on the sheet pan in the middle.
- Bake on the lower rack for 30-35 minutes, tossing halfway through until the sausages are cooked through, and the veggies are tender.
- Serve the Baked Sausage Peppers and Onions hot as is, or serve in a sub roll with some provolone cheese on top. The cheese can be broiled briefly to melt it, if desired.
The number of sausage can be slightly increased to accommodate 1-2 more servings on the same sheetpan or to allow for leftovers.
See the section "Serving Ideas" for additional ways to serve it.
Keywords: Baked Sausage, Peppers and Onions