Can I make Sausage and Peppers ahead of time?

Yes. Sausage and Peppers is an excellent make-ahead meal. Prepare the recipe completely, allow it to cool, and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving for the best texture and flavor.

What is the best sausage to use for Sausage and Peppers?

Italian sausage is the traditional choice. Mild Italian sausage provides classic flavor, while hot Italian sausage adds extra spice. Chicken sausage and turkey sausage are great lighter alternatives that still work beautifully in this recipe.

Can I freeze Sausage and Peppers?

Absolutely. Once cooled, transfer the cooked Sausage and Peppers to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet or microwave.

What should I serve with Sausage and Peppers?

Sausage and Peppers pairs well with many side dishes. Popular options include pasta, rice, quinoa, roasted potatoes, crusty bread, garlic bread, or a fresh green salad. It also makes a delicious filling for hoagie rolls topped with melted provolone cheese.

Sausage and Peppers Easy Recipe

Name: Sausage and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz precooked Italian chicken or turkey sausage, sliced into 1/2-inch rounds; 1 medium red bell pepper, sliced into 1/4-inch strips; 1 medium yellow bell pepper, sliced into 1/4-inch strips; 1 small yellow onion, sliced into 1/4-inch strips; 3 tbsp extra virgin olive oil; 2 tsp red wine vinegar; 2 cloves garlic, minced (about 2 tsp); 1/2 tsp kosher salt; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp ground black pepper; 1/4 tsp red pepper flakes, plus more to taste; 2 tbsp fresh basil, thinly sliced (optional); 2 tbsp fresh parsley, chopped (optional); 2 tbsp grated Parmesan cheese (optional)

Description

This easy Sausage and Peppers recipe combines juicy Italian sausage, sweet bell peppers, and tender onions roasted together on a single sheet pan. Packed with classic Italian flavors, it’s a versatile weeknight dinner that can be served on its own, over rice, with pasta, or in toasted sandwich rolls.

Ingredients

Scale

12 oz precooked Italian chicken or turkey sausage, sliced into 1/2-inch rounds
1 medium red bell pepper, sliced into 1/4-inch strips
1 medium yellow bell pepper, sliced into 1/4-inch strips
1 small yellow onion, sliced into 1/4-inch strips
3 tbsp extra virgin olive oil
2 tsp red wine vinegar
2 cloves garlic, minced (about 2 tsp)
1/2 tsp kosher salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 tsp red pepper flakes, plus more to taste
2 tbsp fresh basil, thinly sliced (optional)
2 tbsp fresh parsley, chopped (optional)
2 tbsp grated Parmesan cheese (optional)

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Instructions

Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Arrange the sliced sausage, bell peppers, and onion on the prepared baking sheet.
Drizzle the olive oil and red wine vinegar evenly over the ingredients.
Sprinkle with garlic, salt, basil, oregano, black pepper, and red pepper flakes.
Toss everything together until evenly coated, then spread into a single layer.
Bake for 25 to 35 minutes, stirring once halfway through cooking.
Continue roasting until the peppers are tender and the sausage is lightly browned.
Remove from the oven and let rest for 2 to 3 minutes.
Garnish with fresh basil, parsley, and Parmesan cheese if desired.
Serve hot on its own, over rice, with pasta, or in toasted sandwich rolls.

Notes

Do not overcrowd the baking sheet to ensure proper roasting and caramelization.
Use hot Italian sausage for a spicier version.
Add sliced fennel for a more traditional Italian flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze leftovers for up to 3 months and thaw overnight before reheating.
This recipe is naturally gluten-free when served without bread or pasta.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving (about 3/4 cup)
Calories: 290
Sugar: 3g
Sodium: 780mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 14g
Cholesterol: 60mg