Name: Sheet Pan Sausage & Peppers
Prep time: 10 min
Cook time: 25 min
Ingredients: 19 Oz Sausage Links (Please see sausage notes above); 4 Large Bell Peppers, sliced; 1 Red Onion, sliced; 1 Tbsp Olive Oil ((Use an additional tbsp if using a non-pork sausage)); 1 Tsp Garlic Powder; 1 Tsp Kosher Salt; 1/2 Tsp Black Pepper; 1/2 Tsp Crushed Red Pepper Flakes

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Disclaimer: We loved this meal so much that we made it THREE nights in a row. I wanted to make a few final tweaks to it and check my cooking time and temperature before finalizing everything. I will say that my husband was more than happy to keep eating it. It’s so delicious. And fast. You gotta love a meal that’s ready in about thirty minutes. Also, it is so crazy simple. Like so simple that I wondered if it was really a “recipe”. Haha! But let me tell you that I have seen some hilarious recipes in my time and this Sheet Pan Sausage & Peppers is absolutely worth writing up and sharing!

With this recipe, I’d recommend reading through the notes and instructions before cooking it. This Sheet Pan Sausage & Peppers is very versatile. And while you can use a variety of veggies or sausage types, the combination in this recipe was the one that I found the most flavorful.

First, some notes on sausage…

For this recipe, I used a raw spicy pork sausage (hence the extra red color). You could really use any type of sausage that you prefer, but you will need to make some adjustments for ultimate yumminess. I, personally, think that a pork sausage is the best sausage to use for this recipe because of the extra oil (flavor) that it gives veggies while cooking. But you can absolutely use whatever you like/ have on hand. Sweet Italian sausage would also be a great option. You could also use a chicken sausage or a vegetarian sausage. Cooking note: I browned the sausage first because I used a pork sausage which is a raw product. If you are using a pre-cooked sausage (like a chicken or veggie), you do not need to brown it ahead of time- just slice and bake. Cooking note 2: The pork sausage is fattier and gives off more oil, so if you’re using another kind of sausage, you may want to add another tablespoon of oil.

Let me show you how to make this Sheet Pan Sausage & Peppers 👇🏻

Now let’s get cooking…

Begin by preheating your oven to 450 degrees and lining a baking sheet with parchment paper.

If you’re using a pork sausage, it will most likely be a raw product. You’ll want to brown the sausage links on both sides to cut down on your cooking time (and to make sure that they’re cooked all of the way through) and to make slicing them easier. Simply brown on both sides. You should NOT cook them all of the way through.

Let the sausages cool and then slice them into about 1” slices.

In a large bowl, add 4 sliced bell peppers. I used a variety of colors because I like how it looks, but other than that, what colors you pick do not matter. Also add to the bowl 1 sliced red onion, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp crushed red pepper flakes, and 1 tbsp olive oil. **If you are using a sausage product that is not pork, add an extra tablespoon of olive oil and add your sliced sausages to the bowl as well**

Toss the onion and peppers in the oil and seasonings.

Spread the onions and peppers out onto the prepared sheet pan. Spread them out as much as possible so that they cook evenly.

Top the veggies with your sliced pieces of sausage.

Bake in the oven for about 20-25 minutes until the veggies are soft and slightly charred (and your sausage is cooked all of the way through if using a raw sausage).

You can serve the sausage and peppers over rice or quinoa. Or you can go simple (and low-carb) and devour it all on its own. Serve it with some fruit or a side salad!

Scoop the sausage and peppers out into a bowl. So simple and so delicious!

Enjoy!!

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

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Sheet Pan Sausage & Peppers

So simple and so delicious! This Sheet Pan Sausage & Peppers is so flavorful and so versatile. You need easy and yummy recipe in your dinner rotation!

Prep Time 10

Cook Time 25

Servings 5 Servings

Author Maggie @ Cupcakes & Sarcasm

Ingredients

19 Oz Sausage Links Please see sausage notes above
4 Large Bell Peppers, sliced
1 Red Onion, sliced
1 Tbsp Olive Oil (Use an additional tbsp if using a non-pork sausage)
1 Tsp Garlic Powder
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/2 Tsp Crushed Red Pepper Flakes

Instructions

Preheat your oven to 450 degrees and line a sheet pan with parchment paper.
If using a pork sausage, brown your sausage on both sides before slicing.
In a large bowl, combine the sliced bell peppers and onion, olive oil, garlic powder, salt, pepper, and crushed red pepper flakes. Toss the peppers and onions in the oil and seasonings. (If you’re not using a pork sausage, add the sliced sausage to the bowl as well to coat them in a little oil.)
Spread the peppers and onions out onto the prepared baking sheet. Top the veggies with the sliced sausage pieces. Cook for 20-25 minutes until the veggies are soft and slightly charred and that your sausage is cooked all of the way through (if using pork sausage).
Serve the sausage and peppers over rice or quinoa or just eat it all on its own served with a salad or some fruit. Enjoy!!