Sheet Pan Sausage and Peppers

A one pan version of a classic Italian-American meal, sheet pan sausage and peppers make dinner and clean up a breeze!

Sheet Pan Sausage and Peppers
Sheet Pan Sausage and Peppers

Usually when you see a picture of Sausage and Peppers, you’re going to see green bell peppers.  Here’s how I feel about that. No. To me (and this is my soapbox 😆) green bell peppers are bitter, the skins are tough even after cooking, and there is no sweetness.  That’s because a green bell pepper is literally an unripened red bell pepper. 🤯 That’s right.  Green bell peppers, as they ripen and develop their sugars, turn yellow, then orange, then red.  That’s why most sausage and pepper recipes will tell you to add sugar or honey, because the green bell peppers haven’t developed their own natural sugars yet.  So, yeah. This recipe uses yellow, orange, and red bell peppers.  And no added sugar!  Science. Health.  Yum.

This recipe serves 4-6 regular people, or 2 regular people and a hungry Italian-American boy from New Jersey.  Adjust accordingly.

Sheet Pan Sausage and Peppers

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  • 3 bell peppers, cut in strips. I used red, yellow, and orange.
  • 1 medium onion, julienned
  • 8 cloves garlic, smashed with the flat of your knife
  • 1 tsp fresh rosemary, finely minced (if you don’t have fresh rosemary, omit this ingredient. I don’t like the texture of dried rosemary and don’t feel that it imparts any real flavor. I’d rather you skip it.)
  • 1 tsp fresh thyme, stripped off stems and chopped (if you can’t find fresh, use 1/2 tsp dried)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 8 - 10 whole Italian sausages. I used a mix of sweet and hot
  • 2 tbsp olive oil


  • Preheat oven to 425°F. Place a large sheet pan in the oven to preheat along with it.
  • Place all your peppers, onions, and smashed garlic in a large bowl. Add the herbs, salt, and olive oil and toss to evenly coat everything.
  • Remove the sheet pan from the oven and toss all the vegetables on the hot pan. Nestle the sausages in with the vegetables, trying to get each sausage to make contact with the hot metal. Bake at 425ºF for 20 minutes.
  • Remove the pan from the oven and use tongs to toss all the vegetables and turn the sausages over. It may look like the vegetables are in a lot of liquid at this point, but don’t despair! They are going back into the oven and that liquid is going to evaporate and delightful things will happen. Back in the oven for 20 more minutes.
  • Remove the pan from the oven. Set the oven to broil and move the rack up one slot in the oven. Toss the vegetables and turn the sausages one last time. Place the pan under the broiler for about 5 minutes, or until the sausages get a nice brown color and the edges of the vegetables start to blacken just a touch.
  • Remove from the oven and turn the oven off. Toss some hoagie or ciabatta rolls in for a few minutes to toast in the residual heat. At this point, I like to slice the sausages, some in half, some in quarters. This makes it easier to nestle them onto the bread and not have to open my mouth like an anaconda to eat my sandwich. I like to schmear some of the juices (fat) from the bottom of the sheet pan onto my bread, lay on a nice layer of sausages, and cover them with vegetables, maybe sprinkle a little Romano cheese on top... you do what makes your mouth happy. You can even slice the sausages smaller and toss everything with pasta or just eat them straight. It’s all good!

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