These sausages, peppers, and onions are a deliciously easy one-pan plan. Serve as a hearty dish on their own or use it as a base for many other dishes.
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This post was originally published in January 2019 and has been updated.
The combination of sausage and peppers is classic—my family loves these sausage and pepper sliders. This sausage and peppers recipe is one of the easiest dishes to prepare because the oven does most of the work. Roasting gives the sausages a caramelized exterior and brings out the sweetness of the peppers and onions.
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Why you will love this
- Two easy methods - both use just one pan.
- Easy to customize with ingredients your family loves.
- One pan means easy clean-up.
- This dish can be used to create many other dishes.
Ingredients and substitutions
- Sweet or hot Italian sausage - Use a combination or substitute chicken or turkey sausage. Bratwurst or kielbasa can also be used.
- Bell peppers - I love using a colorful assortment, but any variety is fine. Add poblanos for depth of flavor or jalapeños for extra spice.
- Onions - Red, sweet, and yellow varieties all work well. Whole Cipollini onions are also a great option.
Step-by-Step Instructions
Please refer to the recipe card for complete instructions and ingredient amounts.
Sheet pan method
- Preheat a sheet pan in a 425-degree oven and transfer the peppers and onions to the preheated pan. Drizzle with oil and toss to coat. Top with minced garlic and season with salt and pepper.
- Arrange the sausage on the pan. Bake for 30 minutes. Flip the sausage and stir the veggies.
TIP: Starting with a hot pan jumpstarts the cooking process and helps to prevent food from sticking.
- Bake for another 15 minutes. Serve and enjoy!
Dutch oven method
- Heat a heavy oven-safe pan over medium heat. Add half of the oil to the pan and add the sausage. Cook for 3-4 minutes per side until browned. Transfer to a plate. Set aside.
- Add the remaining oil to the pan. Add the peppers and onions and cook them for 10-12 minutes until brown. Add the garlic and season with salt and pepper.
- Transfer the sausages back to the pan.
- Cover and bake at 350 degrees for one hour, stirring after 30 minutes. Serve.
TIP: Reserve some onions and peppers to add to the pot halfway through cooking. This will give the veggies some textural variety.
Serving ideas
- Serve with easy roasted potatoes or ciabatta garlic bread.
- Slice the sausage, toss with marinara, and serve over your favorite pasta.
- Serve in toasted buns and top with provolone cheese. Toast under the broiler to melt.
- Build a rice bowl or stuff a baked potato.
- Serve in a flour tortilla, fajita-style.
Recipe FAQs
Remove the seeds from the peppers. Cut the peppers and onions into slices ¾-1 inch thick. Cutting thicker slices helps the veggies to retain some structure during the cooking process.
Individual portions heat well in the microwave. Slice the sausage into smaller pieces for faster heating. Alternatively, heat in a covered skillet over medium-low heat until warmed through.
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📖 Recipe Card
Sausage, Peppers, and Onions (two methods)
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EQUIPMENT
- dutch oven OR
Ingredients
- 1 pound sweet or hot Italian sausage links
- 3 bell peppers (assorted colors, seeded and cut into slices ¾-1 inch thick)
- 1 large red onion (cut into slices ¾-1 inch thick)
- ½ large sweet onion (cut into slices ¾-1 inch thick)
- 1 clove garlic (minced or sliced, see notes)
- 1 tablespoon grapeseed oil (or similar)
- salt and black pepper (to taste)
Instructions
Sheet pan method
- Preheat oven to 425℉. Place the sheet pan in the oven while preheating. (Note 3)
- Remove sheet pan from oven and arrange peppers and onions on the pan. Drizzle with the oil and toss to coat. Add garlic and season with salt and pepper.
- Arrange the sausage on the pan. Bake for 30 minutes. Flip the sausage over and stir the veggies. Bake for another 15 minutes. Serve.
Dutch oven method
- Preheat oven to 350℉.
- Heat a large oven-safe pan over medium heat. Add ½ tablespoon oil to the pan. Add the sausages and cook for 3-4 minutes per side until golden brown. Transfer the sausages to a plate. Set aside.
- Add the remaining ½ tablespoon oil to the pan. Add the peppers and onions. Cook for 10-12 minutes until the veggies start to caramelize.
- Add the garlic and top with the sausages. Cover and bake for 1 hour, stirring after 30 minutes. Serve.
Notes
- Total cook time for sheet pan method: 45 minutes. Dutch oven method: 1 hour 20 minutes.
- I like using minced garlic with the sheet pan method and sliced garlic for the Dutch oven method.
- Preheating the pan jumpstarts the cooking process and also prevents food from sticking.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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