Baked Sausage and Peppers
Baked sausage and peppers is one of the best sheet pan dinners that is perfect for busy weeknights. This easy sausage and peppers recipe is great with marinara sauce on sandwich or on it's own and only takes 10 minutes to prep!
Ingredients
- 3 medium bell peppers yellow, orange, red or green
- 2 medium red onions
- 2 pounds Italian sausage links sweet or hot
- 3 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- pinch crushed red pepper flakes optional
Instructions
- Line two sheet pans with parchment paper and preheat the oven to 375˚
- Slice all of the bell peppers and onions into thin slices.
- Lay the peppers and onions into an even layer on each sheet pan and nestle the sausages in between the peppers and onions so they are evenly spaced.
- In a small mixing bowl, whisk together the olive oil, vinegar, Italian seasoning, salt, pepper and crushed red pepper flakes.
- Drizzle the oil mixture over all of the sausages, peppers and onions and gently toss them to coat in the mixture.
- Bake the sausages, peppers and onions in the preheated oven for 45 - 50 minutes until the sausages are cooked through and everything is golden brown.
Notes
- Space the ingredients out on the sheet pan so that they all roast evenly in the oven.
- Cook the sausages to a minimum of 165˚ when checked with a kitchen thermometer.
- Rotate the two sheet pans on the racks in the oven half way through baking so everything browns and cooks evenly.
- The broiler can be turned on for the last 5 minutes or so to brown things even more, if desired.
Alternative Cooking Methods
Stove Top - This recipe can be made in a large skillet or cast iron pan. Toss the sausage and peppers in a bowl with the oil and vinegar mixture. Heat a skillet on the stovetop over medium heat. Add the sausages and peppers and cook, stirring occasionally, until everything is cooked through and lightly browned.Make Ahead and Storage Instructions
Slice the peppers and onions and toss them with the sausage and the oil and vinegar mixture up to 24 hours ahead of time. Store them in a bowl or on the prepare sheet pan, covered with plastic wrap until you are ready to cook them. Cooking time will be slightly longer since the ingredients are cold. Leftover baked sausage and peppers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in a microwave, in a skillet on the stovetop or on a sheet pan in the oven.Nutrition
Serving: 1.5sausagesCalories: 463kcalCarbohydrates: 6gProtein: 17gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 86mgSodium: 1123mgPotassium: 427mgFiber: 2gSugar: 3gVitamin A: 1406IUVitamin C: 61mgCalcium: 35mgIron: 2mg
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