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Sheet Pan Sausage and Peppers is a quick, hearty dinner with juicy sausage, vibrant peppers, and onionsall roasted on one pan for easy cleaning.A SIMPLE DINNER RECIPEYall know I love a good sheet pan dinner! Throw it all on a baking sheet and you have a whole meal without a lot o fuss or mess! ThisSheet Pan Sausage and Peppersrecipe has become one of my go to, hassle-free dinner recipes to whip up. The last thing I want to do after I get off work is to spend more hours in the kitchen having to prepare a meal, cook it, then clean. Plus, whats not to love with these tender, juicy sausage links and beautiful, bright sliced peppers, right? You can enjoy them as-is, or on a bun for a simple main dish.FREQUENTLY ASKED QUESTIONS:How else can I serve this? It can be enjoyed as-is or made into sandwiches. Grab a jar of marinara sauce, spoon everything into toasted sub buns. Or serve with a side salad. What can I use other than sausage? Any style sausage should work (like kielbasa or brats) would work great with this sheet pan dinner. Whats the best way to get the sausage a little crispy on the outside? Before you toss everything on a sheet pan to pop in the oven, you can sear the sausage pieces briefly to crisp them up a bit while locking in the moisture of the meat before baking in the oven but I think the oven does a good job browning the links. What else can I add to the sheet pan? You can add other varieties of sliced onions, diced potatoes, mushrooms, zucchini, yellow squash, or other hearty veggies that will cook in about the same time to the sheet pan with the peppers and sausage. I also think some cherry tomatoes would be wonderful! Can I make this in the Air Fryer instead? Yes you can. However, youll need to work in batches with all these peppers and sausage pieces. In batches, cook in the Air Fryer at 400F for 12 minutes. Can I make this in the Slow Cooker instead? Sure, try out my Slow Cooker Sausage and Peppers recipe. How to store leftovers? Leftovers can be popped in an airtight container and can be kept in the refrigerator for up to 5 days. Leftovers can also be frozen for up to 4 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)package Italian sausage links you can use any style of sausage links you prefer even brats. red bell peppersgreen bell peppers I know folks either love or hate green bell peppers so you can certainly leave them out and grab a different color if you prefer.yellow onionsolive oil you could also use avocado oil. It has a higher smoke point.Italian seasoninggarlic powderred pepper flakes this is an optional ingredient that brings a little more flavor and some heat. Play with the amount used to whatever your taste buds enjoy.salt and pepperfresh basil leaves this is optional but I love the flavor and freshness it adds. HOW TO MAKE SHEET PAN SAUSAGE AND PEPPERS:Preheat the oven to 425 F. Add the sausages and peppers to a large baking sheet. Drizzle everything with the oil Then evenly sprinkle on the dried seasonings. Stir it all together to make are everything is evenly coated. Make sure the sausages are directly on the pan with the peppers and onions surrounding it so the sausages can get a nice golden color. Cook for 10 minutes. Flip the sausages over and cook for 10-15 minutes or until the sausages are brown and you have an internal temperature of 160 F.Remove from the oven and allow the sausages to rest for 5 minutes.Top with fresh basil and enjoy. Optional: Serve with some warmed up marinara sauce.CRAVING MORE RECIPES?Crock Pot Sausage and PeppersSheet Pan Sausage and GnocchiAir Fryer Potatoes and SausageKielbasa Sheet Pan MealSheet Pan Pork Chop DinnerHam Steak Sheet Pan MealBBQ Chicken Sheet Pan MealSheet Pan Garlic Butter Chicken MealSheet Pan Garlic Parmesan Chicken MealSheet Pan Creamy Garlic ChickenSheet Pan Chicken ParmesanSheet Pan Beef FajitasSheet Pan PancakesSheet Pan NachosSheet Pan EggsSheet Pan Lasagna PrintSheet Pan Sausage and PeppersA full meal with sausage links and bell peppers and onions all cooked on one sheet pan in the oven.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 20 minutes minutesInactive 5 minutes minutesTotal Time 35 minutes minutesServings 5Calories 469kcalAuthor Brandie SkibinskiIngredients19 ounce package Italian sausage links (5 links)2 red bell peppers, sliced2 green bell peppers, sliced2 yellow onions, sliced2 Tablespoons olive oil (or avocado oil)1 Tablespoon Italian seasoning1 teaspoon garlic powder1 teaspoon red pepper flakes (optional)1 teaspoon salt1 teaspoon black pepperfresh basil leaves (optional)For serving (optional)marinara sauceInstructionsPreheat the oven to 425 F. Add 19 ounce package Italian sausage links, 2 red bell peppers, sliced, 2 green bell peppers, sliced and 2 yellow onions, sliced to a large baking sheet. Drizzle everything with about 2 Tablespoons olive oil. Then evenly sprinkle on 1 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon salt and 1 teaspoon black pepper. Stir it all together to make are everything is evenly coated. Make sure the sausages are directly on the pan with the peppers and onions surrounding it so the sausages can get a nice golden color. Bake for 20 minutes.Flip the sausages over and cook for 10-15 minutes or until the sausages are brown and you have an internal temperature of 160 F. Remove from the oven and allow the sausages to rest for 5 minutes.Top with fresh basil leaves fresh basil and enjoy. Optional: Serve with some warmed up marinara sauce. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 469kcal | Carbohydrates: 11g | Protein: 17g | Fat: 40g | Sodium: 1265mg | Fiber: 3g | Sugar: 5g

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