Throw together a classic dish of sausage and peppers in a matter of minutes with this easy sheet-pan preparation.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 sweet Italian sausage links
- 1 large orange bell pepper, stemmed, seeded and thinly sliced
- 1 large green bell pepper, stemmed, seeded and thinly sliced
- 1 small yellow onion, halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 hoagie rolls, for serving
Instructions
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the onions on the prepared baking sheet and toss with 1 tablespoon olive oil and some salt and pepper. Spread the onions in an even layer and roast for 5 minutes. Remove the pan from the oven and push the onions over to one side.
- Toss the orange and green bell peppers in a medium bowl with the remaining tablespoon olive oil and some salt and pepper. Place the seasoned peppers in the center of the baking sheet. Place the sausages in the empty area next to the peppers, spacing them evenly apart.
- Roast until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 minutes. (For even cooking, turn the vegetables halfway through cooking.)
- Cut the sausages into bite-size pieces and divide evenly between four hoagie rolls. Top with the peppers and onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 381 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 38 mg |
| Sodium | 940 mg |
| Serving Size | 1 of 4 servings |
| Calories | 381 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 38 mg |
| Sodium | 940 mg |
Reviews
Cooked everything all at once at 425 for about 23 minutes. It worked out perfectly. I used chicken sausage from WF, which are made in the store and absolutely divine.
Yummy
I love this sheet pan dinner but I add diced potatoes which make it a full meal. Delicious!
can’t wait to try this!
I made this but added a few cherry tomatoes from my garden. Also a tiny pinch of red pepper flake. Came out very well for oven baked sausage. I split the sausage lengthwise before cooking and put them in the pan cut side down. They browned up better this way.
Delicious meal.
I’ve made it a few times and it’s very easy and delicious. This time was my favorite. I used chicken caprese sausage. It had basil, mozzarella, and sun dried tomatoes in the chicken sausage so I added oregano ( I was out of Italian seasoning) on the veggies.
I finely diced a bunch of garlic and added that to the onions (to cook longer).
Toasted the hoagie rolls after lightly buttering.
And I sprinkled Parmesan on top (after the hoagies were assembled)
It would probably be awesome with fresh mozzarella melted on top but I didn’t want the extra fat/calories. Maybe next time
I’ve made it a few times and it’s very easy and delicious. This time was my favorite. I used chicken caprese sausage. It had basil, mozzarella, and sun dried tomatoes in the chicken sausage so I added oregano ( I was out of Italian seasoning) on the veggies.
I finely diced a bunch of garlic and added that to the onions (to cook longer).
Toasted the hoagie rolls after lightly buttering.
And I sprinkled Parmesan on top (after the hoagies were assembled)
It would probably be awesome with fresh mozzarella melted on top but I didn’t want the extra fat/calories. Maybe next time
So easy & so good – a hit every time!
I didn’t see any need to put the onions in early so just put it all in together. Also, put onions and peppers on either side of sausage and just drizzled olive oil and sprinkled salt and pepper right on the baking sheet. No need to get a bowl dirty! Added some finely chopped garlic to the veggies. Waited to “turn” or just mix up the veggies until only 5 minutes left and turned the sausages too so they would have the “grill mark” on each side. The time and temperature are perfect would be easy to riff off of this for other types of sausages and other veggie combinations.
So easy and no mess!
So good and easy to make! Only adjustment: I took out onions and peppers at the 20 min mark, they were done and let sweet Italian sausage go 5 min more. Served on bed of rotini pasta with spicy marinara. Then sprinkled grated parm, fresh basil and chunks of fresh mozzarella on top. Perfecto!