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Sausage and Peppers

This Sausage and Peppers recipe is all cooked in one pan with minimal prep, ZERO hands-on cooking and easy cleanup! It’s the perfect dinner for busy weeknights and also happens to be MEGA flavorful, comforting, healthy, and versatile as well as low carb and gluten free. You can serve this Sausage, Peppers and Onions plain, loaded in a soft hoagie smothered in melted cheese, mixed into pasta or over mashed potatoes, rice, zoodles, polenta, quinoa or cauliflower rice for a dinner the whole family will love. This Italian Sausage and Peppers recipe also makes excellent meal prep bowls for instant lunch or dinner or you can prep the entire sheet pan ahead of time and just pop it in the oven at dinner time – now that’s winning at life!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6 servings


Sausage and Veggies

  • 1 11-12 oz. pkg. smoked turkey or chicken sausage cut into 1/2-inch thick rounds use precooked, NOT ground (I used smoked andouille chicken sausage)
  • 3 bell peppers chopped into 1 1/2-2-inch chunks
  • 1/2 large yellow onion sliced into 1/4-inch strips
  • 2 cups cubed sweet potatoes chopped 1/2-inch cubes
  • 1 pint cherry tomatoes


  • 3 tablespoons extra virgin olive oil
  • 1/4 cup finely freshly grated Parmesan cheese
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon lemon juice
  • 1 1/2 tsp EACH dried oregano, dried parsley, dried basil
  • 1 tsp EACH garlic powder, salt
  • 1/2 tsp EACH paprika, pepper, onion powder
  • 1/4 teaspoon red pepper flakes optional


  • Preheat the oven to 400 degrees F. Line a large15x21 rimmed baking sheet with foil and lightly grease with cooking spray.
  • Add the sausage, bell peppers, onions, and sweet potatoes to the pan (NOT tomatoes). Drizzle with the olive oil, red wine vinegar and lemon juice then sprinkle with all of the seasonings. Toss until evenly coated then spread the vegetables and sausage into a single layer.
  • Bake for 15 minutes at 400 degrees F then remove from the oven. Add tomatoes and toss everything together, then spread back into a single layer (add a drizzle of olive oil if it looks like it needs it). Return to oven and bake an additional 10-15 minutes or until potatoes are tender.


Tips and  Tricks

  • Sausage.  You can use pork, chicken or turkey as long as it is fully cooked.  Go sweet Italian, mild Italian, hot Italian, andouille, spinach, etc. - totally your call – or make it different every time!  I’m partial to smoked andouille chicken sausage because it boasts a different flavor profile than what we already have going on, but anything will work.  You also won’t miss any flavor with lightened up chicken and turkey sausages because the dish itself is enveloped in flaVOR.
  • Use a large pan.  It is important to use a rimmed jelly roll pan which measures 15 x 21 inches.  The size of the sheet pan matters because we want our ingredients to fit on the pan in a single layer without being overcrowded.  When vegetables are jammed together, they steam instead of roast which affects both the flavor and texture.  If you don’t have a jelly roll pan, you can use 2 smaller pans.
  • Use foil for easy cleanup.  Line your sheet pan with foil to make cleanup a breeze.  If you don’t have foil, you can also use parchment paper or a nonstick mat. 
  • Cut sweet potatoes small. It is important to chop your sweet potatoes small so they are nice and tender by the end of cooking.  If your potatoes aren’t tender in 30 minutes, then no fear! You can simply continue to cook the potatoes until tender.  You don’t want to have to cook for too much longer, however, because you run the risk of overcooking the peppers.
  • Cut bell peppers large.  Bell peppers require the least amount of cooking time, so make sure to cut them on the large end so they remain crisp-tender.
  • How to serve.  See the post for TONS of ways to serve Sausage and Peppers.


Sausage and Peppers is sometimes simmered with diced tomatoes or tomato sauce for a saucier version which comes comes in handy when adding to pasta. To instantly make your dinner saucy, stir in warmed  homemade or store-bought marinara sauce as desired.  To make 5 Minute Marinara: 
  • 1 (28 oz.) can crushed tomatoes (no seasonings added)
  • 1/2 TBS EACH sugar, chicken bouillon
  • 1 tsp EACH garlic powder, onion powder, dried basil
  • 1/2 tsp EACH dried oregano, dried thyme, salt
  • 1/4 teaspoon pepper
  • Dash-1/4 tsp red pepper flakes
Combine all of the Marinara ingredients in a medium saucepan. Bring to a simmer and cook for 5 minutes, stirring occasionally. (You may not use all of the Marinara on the Sausage and Peppers recipe.)  Store leftover marinara in the refrigerator for up to 5 days or freeze for up to 3 months.


This Baked Sausage and Peppers recipe is very versatile.  You can add additional vegetables to the peppers or you can swap some/or all of the peppers for other vegetables if you don’t have peppers on hand. The following veggies require approximately 30 minutes to cook so they can be added at the beginning of the recipe with the sausage:
  • Brussels sprouts: stems trimmed, sliced in half through stem
  • Butternut squash: peeled, chopped into 1” cubes
  • Red potatoes: chopped into ½-inch cubes
  • Green beans: ends trimmed
  • Broccoli: chopped into medium size florets
  • Cauliflower: chopped into medium bite size florets
  • Carrots: sliced thinly
  • Mini sweet bell peppers:  chopped into thick squares
You can also add quick cooking vegetables partly through roasting.  The following should be added the last 10-12 minutes:
  • Asparagus: chopped into 2” pieces
  • Zucchini: sliced 1/4-inch thick

Make Ahead 

You can prep this Sausage and Peppers recipe 100% ahead of time.  Toss the ingredients in the olive oil, vinegar and spices, line in a single layer on the baking sheet, cover with plastic wrap and refrigerate for up to 24 hours.  When it comes time to bake, remove from the refrigerator while the oven is preheating.  Then bake as directed, adding 5 extra minutes before adding the tomatoes.


If you are fortunate enough to have leftover Sausage, Peppers and Onions, it stores beautifully to be enjoyed another day.
  • Storage:  Allow leftover Sausage and Peppers to cool to room temperature.  Store in an airtight container or portion into smaller containers. Refrigerate for up to 5 days.   
  • How to reheat:  Reheat in the microwave for 1 minute, then at additional 30 second intervals as needed.  For larger portions, reheat in a non-stick skillet over medium low heat.  Reheating leftovers in a skillet is a great time to add diced tomatoes or marinara sauce.