Baked sausage and peppers are the perfect dinner for a crowd or game-day snack. Pile them high on toasted buttered buns for sandwiches or go low carb and skip the bread. It’s an easy, healthy and simple one pan dinner.Jump to Recipe
Most sheet pan meals don’t work. Everything on the pan needs to cook at a different time and temperature leaving some parts overcooked and some underdone.
But baked sausage and peppers is one dish that works–and works well.
After an autoimmune disease left me partially paralyzed, my diet and health changed rapidly to help my body heal. But I still needed to feed my family and meals like this have something everyone likes.
- For the bread eaters, you can pile sausage and peppers high in buttered toasted rolls and top them with cheese for an awesome sub melt.
- Low carb? No bread, just stick to the caramelized vegetables and use a sausage with bold flavor.
- Picky people get a hot dog tossed on the sheet pan in the last couple of minutes to warm up. That’s how I make it work!
What’s the best sausage to bake with peppers?
I prefer a sausage that doesn’t have a casing. I hate biting through it– you can peel it off before roasting, it’s just a better experience not to deal with it at all.
Try to find a good brand that has plenty of flavor. I get everything from andouille to chicken sausages with cheese and spices.
In this recipe I used Bilinski’s sausages.
Can I add potatoes to this recipe?
Yes. But you’ll need to pre-boil or steam them so they are just fork tender before adding them to the sheet pan. To do this, cut your potatoes in to 1 inch pieces, cover in cold water, add a big pinch of salt and bring to a simmer. Cook until just fork tender–8 to 10 minutes, then drain well.
To microwave them, add cut potatoes to a microwave safe bowl and put a half inch or so of water in the bottom. Cover with a plate or safe lid, then microwave 5 to 7 minutes until tender. Drain, and add to your sheet pan.
I like to toss my cooked potatoes with a bit of butter, salt and herbs before I add them to my baked sausage and peppers.
Other add-ons for your baked sausage and peppers
Onions–I add wedges of red or yellow onion to the sheet pan. Keep them large enough so they are about the same size as your sliced peppers.
Marinara sauce–Some people love a good saucy sausage and pepper bake. To do this, I’d skip the sheet pan and go with a dutch oven or 9×13 pan so nothing burns. Simply use your favorite sauce in the bottom and nestle everything in before baking.
Dried herbs–Remember fresh herbs and garlic burn at high heat. Use powdered or dried versions instead. I really like a dash of Herbes de Provence, Italian seasoning or red pepper flakes for heat.
Jalapenos–If there’s a place to spice things up, I take it. A diced fresh jalapeno would be delicious thrown in with the peppers for roasting.
Pre-cooked vegetables–Any vegetable that can cook in the 12 to 15 minute roast time is fine to throw on uncooked. Broccoli or even radishes can do this well. If it’s a dense vegetable like sweet potato or even butternut squash–follow the same rules you would for potatoes and steam them first.
Cheese–If you’re making sandwiches a slice of sharp cheddar or some grated pepper jack would be awesome here.
Baked Sausage and Peppers
- Preheat the oven to 400. Line a half sheet pan with parchment. Use two pans if you don't have a half sheet pan.
- Slice the sausages in to 1/2" thick pieces and add to the pan.
- Core the bell peppers and slice in to 1/2" thick slices.
- Peel the onion and slice in to 1/2" thick slices so they cook at the same rate as the peppers. Add the peppers and onions to the pan.
- Drizzle over the avocado oil, salt and pepper and use your hands to toss everything together.
- Roast until the sausages are sizzling and golden on the edges and the bell peppers are softened–about 20 minutes. Stir everything once to make sure it browns evenly.
- Serve warm as it is, or pile on toasted buttered buns, add cheese and broil until melted and bubbly.