You can sign me up for the sheet pan diet. This Italian Sausage and Peppers on a Sheet Pan in the Oven is a healthy, easy, and versatile way to make a tasty meal with only one dish to clean up afterward. It will become your go-to weeknight dinner.
This recipe has a lot of Italian flavor, is very filling, and can be eaten by itself or as an easy addition to pasta, sandwiches, and other foods.
Italian sausage and bell peppers go well together because they are spicy and juicy. This is a classic Italian food pairing that you shouldn’t mess with.
Putting this sausage and peppers on a sheet pan and baking them in the oven is so simple, quick, and tasty that everyone will love it!
Cooking sausage and peppers is classic Italian comfort food at its finest. The combination of savory sausage, sweet bell peppers, and onions is simply delightful. While this dish is often sautéed on the stovetop, baking sausage and peppers in the oven is an easy, mess-free way to make this flavorful meal.
In this article I’ll walk you through everything you need to know to make oven-baked sausage and peppers at home. We’ll cover
- Benefits of Baking vs Sautéing
- Selecting the Best Ingredients
- Easy Step-by-Step Cooking Instructions
- Serving Ideas and Pairings
- Storage and Reheating Tips
After reading you’ll be ready to bake up a batch of scrumptious sausage and peppers to enjoy all week long!
Benefits of Baking Sausage and Peppers
Baking sausage and peppers in the oven has a few advantages over stovetop sautéing:
-
Easier cleanup: With stovetop cooking, the sausage renders fat and peppers release liquid, which can make a mess on your cooktop. Baking contains the mess to a rimmed baking sheet.
-
More hands-off: Once assembled, baked sausage and peppers cook unattended while you do other things. Sautéing requires more active cooking time.
-
Consistent results: The oven heat surrounds the ingredients from all sides for even, thorough cooking. Stovetop sautéing can lead to unevenly cooked ingredients.
-
Well-browned bits: The high oven heat helps brown and caramelize the peppers, onions, and sausage for deep flavor.
So if you’re looking for an easy, fuss-free way to make sausage and peppers, baking is the way to go!
Selecting the Best Ingredients
Taking a few minutes to choose quality ingredients will make a big difference in the final flavor. Here are my tips:
Sausage
-
Flavor: Sweet or hot Italian sausage work best.
-
Format: Links or removed from casings and crumbled both work well.
-
Precooked vs raw: Precooked browns up nicely in the oven. Raw will work but may need a few extra minutes of bake time.
Peppers
-
Colors: A mix of red, yellow, orange, and green bell peppers looks beautiful.
-
Preparation: Thin strips or diced pieces will cook fastest. Leave whole for stuffed peppers.
-
Other veggies: Onions, mushrooms, or zucchini also pair nicely with the sausages and peppers.
Seasonings
-
Italian herbs: Oregano, basil, thyme, rosemary enhance the Italian flavor.
-
Spices: Crushed red pepper, garlic, and black pepper add depth.
-
Acid: Balsamic or red wine vinegar brightens up the dish.
With quality ingredients, you’ll end up with amazing flavor in every bite!
Step-by-Step Instructions for Baking Sausage & Peppers
Baking sausage and peppers is simple to make with these easy steps:
Prep the Ingredients
- If using sausage links, slice diagonally into 1-inch pieces. If using ground sausage, break up into bite-sized crumbles.
- Wash, core, and seed the bell peppers. Cut into strips or dice.
- Peel and thinly slice the onions.
- Mince the garlic.
- Measure out the Italian herbs, spices, vinegar, and olive oil.
Assemble on a Baking Sheet
- Line a rimmed baking sheet with parchment paper or aluminum foil.
- Place the sausage pieces and prepared peppers and onions on the baking sheet.
- Drizzle everything with olive oil and vinegar. Sprinkle on the garlic, herbs, and spices.
- Use tongs or your hands to toss and evenly coat the ingredients. Spread into a single layer.
Bake
- Bake in a 400°F oven for 35-45 minutes, tossing halfway through. The sausage should be browned and the peppers tender.
- Let cool 5 minutes before serving. Sprinkle with fresh basil or parsley.
And that’s it! With just 10 minutes of prep and 40 minutes in the oven, you’ll have a deliciously flavorful baked sausage and peppers dinner.
Serving Ideas and Pairings
Baked sausage and pepper is versatile to serve:
- On toasted rolls as sandwich
- Mixed with pasta and marinara sauce
- Served over creamy polenta
- Nestled on rice or cauliflower rice
- Topped with a fried egg for breakfast
Some tasty side dishes that pair nicely include:
- Garlic bread or focaccia
- Tomato and mozzarella salad
- Roasted potatoes or root vegetables
- Sautéed broccoli rabe or spinach
With so many options, you can customize baked sausage and peppers to suit any meal!
Storage and Reheating
Like many baked dishes, sausage and peppers improve in flavor after a day or two in the fridge. Here are some storage and reheating tips:
-
Let cool completely before storing to maximize fridge life.
-
Store leftovers in an airtight container for up to 4 days.
-
To reheat, place in a skillet over medium-low heat until warmed through. Add a splash of water or broth to refresh.
-
For longer storage, freeze baked sausage and peppers in freezer bags for 2-3 months. Thaw in the refrigerator before reheating.
With proper storage, you can enjoy baked sausage and pepper several times throughout the week!
Frequently Asked Questions
What is the best way to cut peppers for this recipe?
Either thin strips or diced pieces work well. Strips will cook a bit faster since they have more surface area. Small diced pieces look nice mixed into pasta. Go with whatever you prefer!
Can I use raw sausage instead of precooked?
Yes, raw sausage can be used instead of precooked. Be sure to add 5-10 extra minutes of bake time to ensure the sausage cooks through and browns nicely on the outside. Raw sausage may also render out more fat, so line the baking sheet well.
What liquids can I use besides red wine vinegar?
Red wine vinegar adds a nice tang, but balsamic vinegar, sherry vinegar, lemon juice, white wine, or chicken broth would also taste great. Use about 2-3 tablespoons of your chosen liquid.
What if my peppers and onions aren’t cooking at the same rate?
Try cutting the denser onions into thinner strips to match the thickness of the pepper pieces. You can also give the onions a head start by sautéing them for 2-3 minutes before adding the other ingredients.
Can I double or halve this recipe?
Absolutely! The baking time may need to be adjusted slightly for larger or smaller batches, but the method remains the same. Just be sure not to overcrowd the baking sheet, which can lead to uneven cooking.
Ready to Bake Some Sausage and Peppers?
To review, the keys are choosing quality ingredients, prepping them well, and baking on a rimmed sheet until browned and tender. Then serve it up in a multitude of ways – sandwiches, pasta, rice, eggs, and more! Leftovers will keep all week in the fridge or freezer.
So preheat that oven and get ready to enjoy easy, flavorful homemade sausage and peppers anytime. Delizioso!
k
Substitution Tip
No matter if you like hot or sweet Italian sausage recipes, this dish has something for everyone. You can use any king of sausage you like, as long as it is precooked. (Don’t miss the other tasty Italian sausage recipes on my site. ) For the most mild recipe, use kielbasa.
For a one-pot recipe with sausage in its casings, see this Italian Sausage Skillet with Vegetables.
- Bell Peppers + Onions. The onions and bell peppers taste great with the Italian sausage (and on these Italian Turkey Burgers). They become tender, sweet, and scrumptious once roasted. Plus they are full of good things for you, like fiber, vitamin C, and vitamin A. You can use white, yellow, or red onions.
Market Swap
For classic Italian flavor, swap part of the bell peppers and onions for thinly sliced fennel.
- Red Wine Vinegar. For a touch of acidity and tanginess.
- Spices. This dish has the right amount of Italian flair thanks to salt, black pepper, dried basil, dried oregano, and red pepper flakes.
- Spread the peppers, onions, and sausage out on a baking sheet lined with parchment paper.
- Toss with olive oil, vinegar, and spices.
- Bake the sausage and peppers at 400 degrees F. It will take 25 to 35 minutes to bake peppers and sausages. Garnish with fresh basil and ENJOY!.
- To Store. Keep leftovers in the fridge for up to 4 days in a container that won’t let air in.
- To Reheat. Warm it back up slowly in the microwave or a nonstick skillet over medium-low heat.
- To Freeze. Put leftovers in a container that won’t let air in and freeze them for up to three months. Let thaw overnight in the refrigerator before reheating.
