Sheet Pan Sausage and Peppers

Delicious Italian sausage paired with sliced bell peppers, onions, and sweet cherry tomatoes, all coated in a homemade marinade, makes for a complete meal in this Sheet Pan Sausage and Peppers recipe. This quick and easy dish is fresh and flavorful, making it perfect for busy families on the go!

We love this sheet pan sausage and pepper recipe for our growing family. It has a sweet Italian flavor with hearty sausage, colorful peppers, sweet tomatoes, and zesty onions. This sheet pan meal is a fun and easy way to enjoy a fresh and quick dinner with your family!

Washing and chopping the peppers and onions, along with slicing the sausage before work, makes for an easy meal later. With most prep work done, this Sheet Pan Sausage and Peppers dinner becomes a 30-minute meal idea. Just toss with the tomatoes and sausage, coat in the marinade, and bake! Sheet Pan Sausage and Peppers is the perfect weeknight dinner for busy families!

How to make Easy Sheet Pan Sausage and Peppers

I love a good sheet pan recipe. They are the crockpot dump-and-go meals, but only this is shorter to bake. Simply cut the sausage and vegetables and toss that with the homemade marinade. Bake and enjoy!

Ingredients for Sheet Pan Sausage and Peppers

• 1 pound Italian sausages, sweet, mild, or hot, cut at a diagonal about 1 inch thick
  • Make sure the sausage is cold, and use a sharp chef’s knife to cut it.
• 2 bell peppers, sliced thin
• 1 medium yellow onion, sliced thin
• 10 ounces cherry tomatoes, sliced in half
• 2 Tablespoons tomato paste
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Instructions for Sheet Sausage and Peppers

First, preheat oven to 425°F. Then, add the sliced sausage, peppers, onions, and tomatoes to a large bowl and set aside.

Then, in a small mixing bowl, whisk the tomato paste, balsamic vinegar, olive oil, salt, pepper, oregano, and garlic powder together. Pour over other sliced ingredients and toss to coat.

Next, spread into an even layer on a large-rimmed, greased sheet pan. Bake this at 425°F for 25-30 minutes or until the meat is cooked. Toss halfway through.

For browned sausage and peppers and crispy edges, increase the heat to broil and broil for 2-3 minutes. Watch carefully so it doesn’t burn. You could also cook the sheet pan meal on convection bake for more crispy edges.

Garnish with grated parmesan cheese and serve warm. We also enjoy this in heated taco shells with cheese melted on them. Enjoy!

Storing Sheet Pan Sausage and Peppers

Store leftover sausage and peppers in an airtight container for up to 5 days. Reheat on the stove in a skillet or the microwave.

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