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Sausage with Pepper and Onions, oh my! An easy dinner made on one sheet pan perfect for busy weeknights! It’s vibrant, quick to throw together and flavourful to the max.

I know we can all get down with a dinner that’s not only easy AF to make but also easy to clean up. Am I right? This Sausage with Pepper and Onions does not disappoint on either of those fronts. What’s more? It’s delicious, only has a few basic steps and ingredients and is ready in under 35 minutes. It’s a great lunch or dinner any day of the week and without a doubt a family favourite! You can easily double or triple up the recipe to feed a large crowd or bring it to a gathering or potluck. No need to even transfer it off the tray when you get there!

hand with tongs grabbing a sausage of a sheet pan with more over top some cooked peppers and onions, ramekins of sauerkraut and grainy mustard

YES to Sheet Pan Sausage with Pepper and Onions! Don’t let the simplicity of this easy dish fool you, it’s oven roasted to perfection and packed full of flavour. This Sausage with Pepper and Onions dish is so good all on it’s own, in a hoagie for a hearty sandwich, with just about any side dish, on top of a good ol’ plate of pasta or polenta or with all of your favourite sauces for dipping. It’s a crowd pleaser, a party favourite and a dish you can always rely on being consistently delicious time and time again!

WHAT YOU’LL NEED TO MAKE SAUSAGE WITH PEPPER AND ONIONS

ingredients for sausage with pepper and onions - italian sausage, bell peppers, onion, olive oil, salt, pepper, oregano and chili flakes — *Complete list of ingredients and amounts can be found in the recipe card below.*

This Simple ingredient Sausage with Pepper and Onions does not lack on flavour! With everything thrown onto one sheet pan, I don’t know what’s easier…the clean up or putting the dish together! Let’s talk about the ingredients you’ll need in a little bit more detail down below:

raw italian sausages on a plate, bell pepper, onion and spices in the background

Italian Sausage: I love using Italian Sausage for this recipe (spice level up to your preference) because they’re just so flavourful and undeniably delicious! Italian sausage goes amazing with bell peppers and onions and since they pack in so much flavour on their own, you don’t need to add many more ingredients to the dish at all. However, with that being said, feel free to use your favourite kind of sausage instead, if you prefer. Chorizo, chicken or turkey sausage would work just fine, for example, though you may have to adjust the cooking times accordingly. SIDE NOTE: I just HAVE to add this note in here because I’d seriously shout it from the rooftops if I could. My parents and I made the sausages shown in the photos from scratch!! That’s right! They’re homemade! Maybe, just one day, the (dang perfect!) recipe might end up on the blog. But for now, just listen to me brag about them!
Bell Peppers: Add a slightly sweet and charred flavour to this dish. Bell peppers are an excellent source of Vitamin A, C, fibre, potassium and iron. I love using tri-coloured bell peppers for this recipe for the pop of colour and vibrancy they add to the dish. However, you can use whatever colours you want.
Onion: Adds a slightly sweet and caramelized flavour to this dish. Goes perfectly with the sausage and pepper. I used white onion but you can use red or yellow onion instead, if you prefer.
Olive Oil: Adds flavour, helps the seasonings stick to the veggies and helps the dish brown and caramelize in the oven as it cooks. Another oil, such as avocado, may be used instead, if you prefer.
Oregano: Adds a herby freshness and an Italian flair to this Sausage with Pepper and Onions dish. Dried oregano works best in this recipe. If you don’t have any oregano on hand, you can use any of the following in the same amount (found in the recipe card down below): Italian seasoning, dried basil, dried parsley or dried thyme.
Chili Flakes: For a touch of heat. Add more for extra spicy or omit for none at all.
Salt/Pepper: Why, of course! You already know I always add a little bit of salt and pepper to almost allllll of my dishes. They bring the dish together and balance out the flavours of the rest of the ingredients.

side view of sausage with peppers and onions on a sheet pan, ramekin of sauerkraut in the background

HOW TO MAKE SAUSAGE WITH PEPPER AND ONIONS (KEY TIPS)

sheet pan with raw italian sausage, sliced tri-coloured peppers and onions

Line your baking sheet with parchment paper. After all, we’re all about the easy clean up on this one!
Don’t slice the peppers and onions too thin. Aim for about 1/2-inch thick but no need to be perfect about it, just freehand it. If the slices are too thin, they’ll roast too quickly and might even end up burning before the sausages are done.
Ensure that the seasonings and olive oil are evenly distributed amongst the veggies. You can either add the veggies and spices in a large bowl and mix before laying them out on the sheet pan. Or, you can toss everything directly on the sheet pan itself and mix it all up on there (even easier clean up?!?!?!)
Brush the sausages with a bit of olive oil before baking. This will help them caramelize and crisp up as they cook making them extra delicious.
Flip the sausages and shake up the veggies a bit halfway through cooking. This will ensure even cooking/roasting of both the sausages and the veggies. RECIPE NOTE: Since the sausages are lying on top of the veggies, they may be a little bit hard to get to when it comes to having to flip or move them around. Don’t worry about it too much, just do the best you can. EXTRA TIP: If you notice the sausages or peppers browning too quickly, cover the sheet pan loosely with foil halfway through baking.
Broil the sausages for a few minutes at the end of the cooking process. This will give them that nice deep brown colour and crisp them up to perfection.
Let the sausage rest about 5 minutes before serving/slicing. This allows them to retain all their delicious juices (aka maximum flavour).

hands holding a sheet pan of sausage with pepper and onions, ramekins of sauerkraut and grainy mustard on the pan

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF SAUSAGE SHOULD I USE?

I totally love using Italian sausage for this Sausage with Pepper and Onions recipe. It’s just so flavourful and already delicious and goes so well with peppers and onions, you really don’t need to add many other ingredients. You can choose to use sweet, mild, medium or hot Italian sausage. Or, you can choose to use a different sausage entirely. Chorizo, turkey, chicken or your any of your favourite sausage will work, although you may have to adjust the cooking time accordingly.

HOW SHOULD I STORE LEFTOVER SAUSAGE WITH PEPPER AND ONIONS?

Any leftovers should be stored in an airtight container and kept in the fridge. It’ll be good for up to 4 days. Simply reheat in a microwave or on a sheet pan in a hot oven until warmed through.

WHAT TO SERVE WITH SAUSAGE AND PEPPERS AND ONIONS?

This sheet pan dinner is great all on it’s own or served up with some sauerkraut or whole grain mustard for dipping (although the sausages are already so flavourful, those aren’t even needed, if you don’t already have ’em on hand!). If you’re looking to serve them up with some tasty sides, though, these ones are great options: Creamy Garlic Mashed Potatoes, Kale Caesar Salad, Oven Roasted Potato Wedges or Cilantro Lime Cauliflower Rice.

These Sausage with Pepper and Onions undeniably make a great sandwich whether that be on a kaiser or hoagie bun (topped with mozzarella, if you’re feeling a little naughty ;)). It’s also makes for a perfect combo on top of a plate of pasta or polenta.

SAUSAGE WITH PEPPER AND ONIONS

Yield: ~4 Servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Sausage with Pepper and Onions is an easy dinner made on one sheet pan perfect for busy weeknights! It's vibrant, quick to throw together and flavourful to the max.

Ingredients

1.5 pounds Italian Sausage
3 Bell Peppers, one green, one red, one yellow
1 White Onion
1 tbsp Dried Oregano
1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Chili Flakes, optional

Instructions

Preheat the oven to 400° and line a baking sheet with parchment paper.
Slice the peppers and onions into 1/2-inch thick slices. Add them to a large bowl (alternatively, add them directly to the sheet pan at this time).
Add the olive oil, oregano, salt, pepper and chili flakes, if using. Toss to combine well.
Lay them out on the sheet pan then nestle the sausages in over top.
Bake for 20 minutes then remove from the oven and flip the sausages and shake up the veggies in the pan as much as you can.
Return to the oven and bake an additional 10 minutes or until the sausages are cooked through. Broil for a few minutes at the end to brown and crisp up the skin of the sausages and edges of the veggies to perfection. Allow sausages to rest 5 minutes before slicing/serving.

Notes

If you notice the sausages or peppers browning too quickly, cover the sheet pan loosely with foil halfway through baking.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 50gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 97mgSodium: 1557mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 34g

Nutrition is only an estimate and calculated using Nutritionix.