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–+ servings
Tongs taking a portion of sausage rounds with peppers and onions.

Sheet Pan Smoked Sausage and Peppers

This easy recipe for Sheet Pan Smoked Sausage and Peppers calls for just 4 simple ingredients and is ready in less than 20 minutes!
5 from 2 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 433kcal
Author: Dolly (Dash for Dinner)

Equipment

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
US Customary - Metric

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

Note: If you would like your onions and peppers to be more well done, remove the sausage rounds from the dish and set aside. Return the peppers and onions to the oven and broil for an additional 4-5 minutes. Then remove from the oven, add in the sausage rounds, toss to combine, and serve immediately.
Storing: Allow your sausage and peppers to cool completely before transferring them to an airtight container. Store in the fridge for 2-3 days, or in the freezer for up to 2 months. Reheat in the microwave or in the oven for 15-20 minutes at 350ºF (177ºC).

Nutrition

Serving: 1g | Calories: 433kcal | Carbohydrates: 13g | Protein: 15g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 81mg | Sodium: 967mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2796IU | Vitamin C: 118mg | Calcium: 27mg | Iron: 2mg