This easy weeknight dinner recipe for baked sausage, peppers, and onions is a classic Italian-American dish that you can make when you don’t have much time to cook.
When all you have to do to make dinner is turn on the oven, put the food on a sheet pan, and bake it, it doesn’t get much easier! This Baked Sausage Peppers and Onions is a touch-less take on a classic dish that we all love. There are some things you need to measure out and slice up, but other than that, all you have to do is set an oven timer and let it do its thing. Like my Sheet Pan Sausage and Potatoes recipe, this sausage dish is made on a sheet pan. It has an Italian-American twist.
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.
Sausage, peppers and onions baked together in the oven is a classic Italian-American dish that’s easy to make and full of flavor. When the sausage cooks nestled between slices of bell peppers and onions, it all melds together into a delicious one-pan meal. But to get the best results, it’s important to know how long to cook sausage, peppers and onions in the oven.
Overview of Baking Sausage and Peppers
Baking sausage with peppers and onions in the oven has a few advantages over cooking it on the stovetop:
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It’s hands-off cooking. Once assembled in a baking pan and put in the oven you don’t have to stand over the stove watching and stirring.
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The high heat of the oven caramelizes the vegetables and browns the sausages nicely, This adds lots of flavor
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It cooks evenly. The hot air circulates all around, so all sides of the sausage and veggies cook at the same rate.
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It’s easily adapted for a crowd. Double or triple the recipe and bake it in large pans when cooking for a party or potluck.
How Long to Bake Sausage and Peppers at 400°F
Most recipes suggest baking sausage, peppers and onions at 400°F. This relatively high temperature helps the sausage and veggies develop nice caramelization in a short time.
Here are general guidelines for bake times:
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Thin fresh Italian sausage links: Bake for 30-35 minutes total. Turn sausages over halfway through.
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Thick fresh Italian sausage links: Bake for 35-40 minutes total. Turn over halfway through.
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Raw chicken or turkey sausage: Bake for 35-45 minutes. Check internal temperature.
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Pre-cooked sausage: Bake for 25-35 minutes to heat through.
These times are for a standard baking sheet lined with parchment paper or a metal baking pan lightly greased. The thicker the sausage, the longer it will need. Also, if you are baking a large quantity, it may take a little longer.
How to Tell When Sausage and Peppers Are Done
It’s important to use visual cues and temperature to determine when baked sausage and peppers are fully cooked:
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The peppers and onions should be softened and starting to caramelize on the edges.
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The sausages should release easily from the pan when moved with tongs.
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Fresh pork or beef sausages should reach 160°F internally.
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Fresh poultry sausages should reach 165°F internally.
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Pre-cooked sausages just need to be heated through, about 145°F.
If needed, transfer the pan to a higher oven rack during the last 5-10 minutes to help the tops of the sausages brown.
Tips for the Best Oven-Baked Sausage and Peppers
Follow these tips for delicious baked sausage, onions and peppers every time:
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Choose bell peppers in a mix of colors for visual appeal. Red, orange, yellow and green are great.
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Mix up the sausage variety. Sweet or hot Italian sausage works well, but kielbasa, chorizo or chicken sausage are all tasty too.
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Cut the onions and peppers into similar sized strips so they cook evenly.
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Use a baking sheet with sides or metal baking pan so the sausage browns well and nothing rolls off.
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Flip the sausages over halfway through baking so both sides get nicely browned.
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Give the baking pan a shake or stir the veggies halfway through for even cooking.
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Lightly coat the pan with oil or cooking spray so the sausage and veggies don’t stick.
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Season simply with salt, pepper and Italian seasoning or herbs. Garlic powder is a nice addition too.
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Serve with crusty bread to soak up the delicious pan juices!
With these tips and guidelines for oven temperature and cooking time, you’ll be able to perfectly bake sausage, peppers and onions every time. The results are well worth the easy prep and cleanup. Enjoy!
Frequently Asked Questions
What is the best oven temperature for baking sausage peppers and onions?
400°F is the ideal oven temperature. It’s hot enough to brown the sausages and caramelize the peppers and onions, but not so hot that it scorches or overcooks the dish.
Should you cover the pan when baking sausage and peppers?
It’s best to leave the pan uncovered when baking sausage with peppers and onions. This allows moisture to escape so you get nice caramelization on the vegetables and crispy browned sausages.
How do you know when sausage is fully cooked in the oven?
Fresh pork and beef sausage should reach 160°F internally. Fresh chicken or turkey sausage should reach 165°F when tested with an instant-read thermometer. Pre-cooked sausage just needs to be heated through to around 145°F.
Can you freeze baked sausage peppers and onions?
It’s best to enjoy baked sausage, peppers and onions fresh. The textures tend to degrade when frozen. Refrigerate leftovers for 3-4 days.
What else can I bake with sausage and peppers?
Some delicious additions include sliced potatoes, zucchini or summer squash, whole garlic cloves, olives, and herbs like rosemary or oregano.
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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, Im 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
When making this dish, the most important thing is to set the timer! You can mostly leave it alone while it cooks, but you should check on it halfway through to make sure the onions and peppers are cooking evenly and to flip the sausage. Nothing is worse than a simple sheet pan dinner that goes horribly wrong because it got burned (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.
You can also make a sub by putting the sausage, peppers, and onions on a sub roll, covering it with provolone cheese, and broiling it for one minute until the cheese melts.
