This easy recipe for Sheet Pan Smoked Sausage and Peppers calls for just 4 simple ingredients and is ready in less than 20 minutes! Savory sausage, flavorful bell peppers, and softened onions make for a delicious and effortless meal that will have you coming back for more.
One of the biggest challenges with eating at home more often is cooking on those days you're really worn out. Those days when your to-do list got the better of you, and now you just want to slump into a comfy chair and have someone else take over the responsibility of making dinner.
Meals like this easy Sheet Pan Smoked Sausage and Peppers are for those days (or really any day you want an easy meal). Once you chop up the veggies and slice the sausages, you're ready to toss everything together and spread it onto a sheet pan. Then it's 10-12 minutes under the broiler and you're ready to go!
We have definitely eaten this "as is" for a lighter dinner, but you could easily prep some Instant Pot white rice before you get started on chopping the peppers and onions, and it'll be ready for you to serve once the sheet pan is out of the oven. Easy peasy!
Reasons to Love This Recipe:
- It's seriously quick and easy to make - 4 ingredients and 20 minutes are all you need!
- Filled with fresh flavor thanks to colorful bell peppers and perfectly cooked onion.
- The whole thing can be made on a sheet pan, making dinner prep super simple.
- Easy to customize to different dietary needs like low-carb, gluten-free, etc.
Ingredients
- Smoked Sausage: These are fully cooked sausages that can easily be purchased in the meats or frozen section of your grocery store. Using fully cooked smoked sausages makes this meal super quick to prep.
- Bell Peppers: You'll need 3 bell peppers of various colors, and you can use whatever you like best. I like to buy a rainbow pack at the grocery store and use those.
- Onions: You'll also need 2 onions to make this recipe. All types of onions work well in this recipe - yellow, white, red, and even vidalia onions pair well with the smoked sausage and peppers.
- Oil: A little bit of oil is used to coat the bell peppers and onions, encouraging them to brown nicely. I like to use either avocado or olive oil, but you can use any neutral-flavored oil you have on hand.
- Seasoning: Depending on the brand of smoked sausage you may find that the dish doesn't require additional seasoning. A little salt and pepper to taste is a good place to start, and you could try your favorite herbs and spices as well, but in my experience, it really isn't needed.
How to Make Smoked Sausage and Peppers
The first step is to preheat your oven to broil on high. Typically this is a specific setting on your oven, but it's equal to about 500ºF (260ºC).
I also recommend lining the bottom of a sheet pan (18X13") with a single layer of parchment paper that has been cut to size. Any overhanging edges can easily scorch in the high heat of the oven, so take a pair of scissors and cut it back to the size of the pan.
Preparing the Peppers and Onions
First, slice each of the bell peppers into strips, discarding the seeds and any stems or piths. Add them to a large bowl.
Then peel and slice the onions into half-moon shapes, separating them into individual pieces. Add them to the bowl along with the sliced bell peppers.
Drizzle in the olive or avocado oil and toss it with the peppers and onions until completely coated.
Adding the Smoked Sausage
Slice the smoked sausage into ¼" rounds and add them to the bowl along with the bell peppers, onion, and oil. Toss well to evenly distribute them throughout the bowl.
Then transfer the mixture to the parchment-lined sheet pan, spreading everything out into an even layer. Season with salt and pepper to your taste. Feel free to add your favorite herbs and spices to your liking.
Cooking
Place the filled sheet pan in the preheated oven and broil for about 10-12 minutes.
Make sure to keep a very close eye on the food, as it can scorch quickly under broil. I also recommend removing the pan halfway through the cooking time to toss everything and ensure even browning.
If you don't have a broil-safe sheet pan or your oven does not have the ability to broil, instead set the heat to 450ºF and bake for about 20-25 minutes, tossing everything halfway through the cooking time.
Once the sausages are browning and the peppers and onions are soft, remove the sheet pan from the oven.
Serve your smoked sausage and peppers immediately with rice, mashed potatoes, or your favorite side dishes!
Storing and Reheating
If you have any leftovers you can easily store them in an airtight container once they have cooled down. Place the container in the fridge and store for 2-3 days.
Reheat in the microwave in 30-second intervals, in a skillet on the stovetop over medium heat, or in the oven for 15-20 minutes at 350ºF (177ºC).
Variations and Substitutions
With tomatoes: If you want to add some fresh tomatoes to this recipe, I'd recommend using cherry tomatoes. They roast and blister nicely under the heat of the broiler, amplifying their flavor.
With Italian sausages: If you would rather use Italian sausages than smoked sausages, you can absolutely do that. I would recommend cooking them in a pan over low-medium heat until they are completely cooked through, then slice them into rounds and toss them with the peppers and onions.
With marinara: Sausage and peppers taste great when mixed with warm marinara sauce and placed inside a soft hoagie roll. I recommend warming some homemade or jarred marinara sauce in a saucepan, and then tossing it with the cooked sausage and peppers. Then serve as desired, or in a hoagie roll.
Tips for Success
- CONSISTENCY: Slice your sausage rounds so they are all the same thickness, as well as the peppers and onions. This ensures that they all cook at the same rate, making for consistent results.
- BROILER SAFE PANS: Many commercial sheet pans are broiler safe, but some are only rated for 450ºF and are therefore not safe to use under a broiler (they may warp). If your pan is not broiler-safe you can cook the smoked sausage and peppers for 20-25 minutes at 450ºF.
- EVEN COOKING: To ensure even cooking it's really important to thoroughly toss the mixture before spreading it onto a sheet pan. It's also a good idea to remove the pan halfway through cooking, toss it well, and return to the oven to finish cooking.
What Goes with Sausage and Peppers?
Sausage and Peppers is a family favorite dish, and the possibilities for side dishes are endless. Here are a few of our favorites:
- Rice
- Mashed potatoes
- Hoagie rolls
- Marinara sauce
- Pasta
- Cauli rice
- Mashed cauliflower
- Low carb noodles
- Sauteed mushrooms
- Toasted crusty bread
More Easy Dinner Ideas
Sheet Pan Smoked Sausage and Peppers
Equipment
- Sheet Pan 18" X 13"
Ingredients
- 1 pound smoked sausage sliced into ¼” rounds
- 3 rainbow bell peppers seeded and sliced
- 2 medium yellow onions peeled and sliced
- 1 ½ tablespoons avocado or olive oil
- Salt and pepper to taste
Instructions
- Line a large broiler-safe rimmed baking sheet with parchment paper, and set the oven to the “broil” setting on high. If you do not have a broiler-safe pan, preheat the oven to 450ºF (232ºC).
- Add the sliced bell peppers and onions to a large bowl and toss to combine.
Pour in the olive oil (or avocado oil) and toss to coat the vegetables with the oil. - Add the sliced smoked sausage rounds into the bowl and toss them well to fully combine them with the peppers and onions.
- Spread the peppers, onions, and sausage slices out onto the prepared baking sheet in an even layer.
- Season with salt and pepper (and/or your favorite seasonings) to your taste (keep in mind that smoked sausage is often salty).
- Place the baking sheet in the oven and broil for 10-12 minutes, tossing halfway through the cooking time to encourage even cooking. If you are not using the broil function, bake for 20-25 minutes, or until the sausages are browning well and the onions and peppers are soft.
- Remove from the oven and serve immediately with rice, mashed potatoes, or your favorite side dishes.
Notes
Nutrition
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