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Sheet Pan Sausage and Peppers

Perfect for weeknight dinner or a holiday gathering, this Sheet Pan Sausage and Peppers recipe calls for minimal prep but delivers maximum flavor thanks to all of the delicious peppers we delivered this week.

This recipe calls for Italian-style pre-cooked chicken sausages. Feel free to swap in pork sausage, veggie sausage or keep things entirely plant-based by omitting the meat and stirring in a can of drained and rinsed chickpeas before roasting. Serve this as-is, atop rice or toasted buns, or alongside garlic bread or roasted potatoes.

Whether you’re pickling, grilling, roasting, or sautéing, be sure to snap a photo, post it to social, and tag us @realfoodremedyrx so we can check it out.

Sheet Pan Sausage and Peppers

Active time: 10 Min.

Total time: 40 Min.

Servings: 4


2 bell peppers

2 cubanelle or Hungarian hot peppers

½ large red onion

A few hot chili peppers (optional)

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon black pepper

1 pint grape tomatoes

3 garlic cloves, peeled and smashed

12 ounce package Italian chicken sausage links (pre-cooked), scored

Chopped fresh parsley or basil, for serving


Preheat oven to 400 degrees. For easy clean-up, line a sheet pan with parchment paper.

Slice the peppers and onion into 1-inch strips (keep the chili peppers whole, or remove the seeds and ribs for less heat).

In a small jar, whisk together the oil, vinegar, oregano, salt and pepper.

On the sheet pan, toss together the peppers, onion, grape tomatoes and garlic cloves. Dress with the vinaigrette and toss until well-coated. Spread to cover the bottom of the sheet pan, then nestle in the sausage links.

Transfer pan to pre-heated oven and bake for 25 to 30 minutes, stirring halfway through. Remove from oven and sprinkle with fresh herbs.

Serve as-is, over rice, atop buns, or alongside garlic bread or roasted potatoes.

By Carolyn Hodges, MS, RDN


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