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Sheet Pan Sausage and Peppers

Katelyn Ryan
Chicken sausage, peppers, and onions are roasted with olive oil and garlic for this easy dish. This simple Sheet Pan Sausage and Peppers is the perfect, one-dish, 20-minute weeknight meal! Serve with sausage buns or French bread.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 296 kcal


  • 12oz package sweet Italian chicken sausage
  • ½ lb snack peppers seeded and sliced ¼" thick
  • 1 small red onion sliced ¼" thick
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoon olive oil


  • Preheat the oven to 425° degrees F. Grease a rimmed baking sheet.
  • Pierce the sausages with a small knife (do not pierce all the way through.)
  • On the greased sheet pan, toss the sausages, peppers, onions, garlic, dried oregano, salt, pepper, and 3 tablespoon of olive oil until everything is well coated. Spread the mixture evenly over the sheet tray.
  • Cook for 20 minutes, or until the vegetables are tender and the sausages register 165° F. (Or 160° F for pork sausage.) *Serve immediately.


*How to Serve:
  • Place each sausage into a French or hoagie roll. Top with the onions and peppers and any other desired condiments.
  • Cut the sausage into pieces and toss everything (peppers and onions included) with gnocchi or orzo.
  • Serve as is with a knife and fork alongside some Pesto Potato Salad.


Calories: 296kcalCarbohydrates: 11gProtein: 14gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 1164mgPotassium: 176mgFiber: 2gSugar: 5gVitamin A: 2086IUVitamin C: 76mgCalcium: 22mgIron: 1mg
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