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My Baked Sausages and Peppers and Onions recipe is a quick and easy weeknight dinner that only calls for a handful of ingredients and comes together in under 30 minutes! Make this easy recipe when you’re busy and want something delicious and nutritious on the dinner table! It’s the perfect meal!
For more recipes for busy weeknights, try my cajun orzo with sausage and sheet pan shrimp fajitas!
Table of Contents
Is there anything better than an easy sheet pan dinner? Furthermore, an easy dinner recipe that the whole family will love? Let me answer that for you – no!
This super easy sausage and peppers recipe only calls for 7 ingredients. It’s a classic combination of sausages (you can use any kind of sausage), bell peppers, baby potatoes, onions, and seasonings.
With an easy clean up and a dish that everyone will love, you have to keep this one-pan dinner in your weekly rotation!
Ingredients and Substitutions
(full list of ingredients and quantities in the recipe card)
Sausages – I use whatever sausages I have in my refrigerator. This includes andouille sausages, pork sausages, kielbasa, chicken sausage, sweet sausages, hot Italian sausages, etc. – all different kinds of sausages will do here!
Bell Peppers – for color, I like to use yellow,, orange, and red bell peppers as these are also sweet peppers (green bell peppers can be a bit bitter but if you like them, you can use those too!).
Yellow Onions – you can also use a red onion here too.
Baby Potatoes – baby potatoes or creamer potatoes are a nice touch here. Totally optional, you can always omit them, especially if you’re keeping it low carb, but I like to add them for a well rounded healthy meal.
Italian Seasoning and Smoked Paprika – you’ll only need two seasonings. Keep the black pepper and salt close though, these are are a given!!
Olive Oil – a light drizzle of olive oil prevents the veggies and the seasonings from burning. You only need a tiny bit because the sausages will omit oil will cooking in the oven.
Variations
- Vegan option – use you favorite plant-based sausage as a vegetarian/vegan friendly dish.
- Use a skillet – This recipe is made in a sheet pan but you can also use a cast iron skillet! There are so many different ways to prepare this and the cool part is that they’re all easy. 🙂
- Low-carb meal – omit the potatoes for an easy keto friendly recipe!
- Add sauce! – once out of the oven, if you wanna top with a little marinara sauce, it makes for a really delicious and easy quick dinner while still keeping the ingredients to a minimum! Just toss it on top and serve.
- Grill it – makes grilled sausages and peppers by throwing everything onto an aluminum foil lined grill. I especially love this version in the summer.
Pro Tips
- Don’t overcrowd the pan! Yes, this is a sheet-pan dinner, however, if you need to split everything amongst two sheet pans, I highly recommend doing so! When you overcrowd the pan, it prevents everything from crisping up in the oven and creates steam – making the onions and peppers kinda soggy like.
- Prep ahead! Even though this sausage peppers and onions recipe comes together in a matter of minutes, you can always chop up everything beforehand and store in an airtight container in the refrigerator. When it’s time to cook, just dump everything onto your sheet pan and roast in the oven!
How to make Sausages Peppers and Onions in the Oven
- Preheat the oven to 425 degrees F.
- Thinly slice the peppers and onions. Cut the baby potatoes in half.
- Place sliced peppers, onions, sausages, and potatoes onto a sheet pan. Drizzle everything with about 1-2 tbsps of olive and season with Italian seasoning, smoked paprika, salt, and black pepper.
- Roast in the oven for 20-25 minutes, until the potatoes are golden brown and the sausages are crisp tender.
What to eat with Sausages and Peppers
Whenever I make this recipe, I pair it with a side salad with a little balsamic dressing on top and it’s SO good. My husband always turns his plate into a pepper sub. He loads a hoagie roll up with sausages, peppers, and onions and eats the roasted potatoes as “fries”. My toddler likes his with a little white rice.
You can also enjoy your sausages and peppers with potato salad, garlic bread, cauliflower rice, or spaghetti squash.
Storing
Place any leftovers into an airtight container and store in the refrigerator for up to 3-4 days. If freezing, place into a freezer-safe container and store in the freezer for up to 3 months. When you’re ready to re-heat, thaw in the refrigerator or pop into the oven until it’s warmed throughout.
Recipe FAQs
You’ll want to bake the sausages and peppers at a high temperature, about 425 degrees F for 20-25 minutes. This makes the sausages nice and golden and the potatoes and peppers perfectly cooked.
425 degrees F is the ideal temperature to cook the sausage to make it crisp and tender.
The sausage should be firm with crisp edges and should emit clear juices.
I recommend using creamer potatoes or baby potatoes because they are small and cook quickly. Fingerling potatoes are also a great option! If using a bigger potato, such as a russet potato or sweet potato, just be sure to cut them into small chunks so that they cook all of the way through.
I recommend using a precooked sausage because it’s a quicker cook time, but any kind of sausage works for this recipe! This includes andouille sausages, pork sausages, kielbasa, chicken sausage, sweet sausages, hot Italian sausages,
More Easy Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Sausages Peppers and Onions Recipe with Potatoes
Equipment
- Sheet Pan
- Cutting board
- Sharp Knife
Ingredients
- 6 Kielbasa Sausages, (sliced)
- 3 Bell Pepper, (sliced)
- 1 Yellow or Red Onion, (sliced)
- 1 lb Baby Potatoes
- 2 tsp Italian Seasoning
- 1 tsp Smoked Paprika
- Kosher Salt, (to taste)
- Black Pepper, (to taste)
- 2 tbsps Olive Oil
Instructions
- Preheat the oven to 425 degrees F.
- Thinly slice the peppers and onions. Cut the baby potatoes in half. Place sliced peppers, onions, sausages, and potatoes onto a sheet pan.
- Drizzle everything with about 1-2 tbsps of olive and season with Italian seasoning, smoked paprika, salt, and black pepper.
- Roast in the oven for 20-25 minutes, until the potatoes are golden brown and the sausages are crisp tender.
Notes
- Don’t overcrowd the pan! Yes, this is a sheet-pan dinner, however, if you need to split everything amongst two sheet pans, I highly recommend doing so! When you overcrowd the pan, it prevents everything from crisping up in the oven and creates steam – making the onions and peppers kinda soggy like.
- Prep ahead! Even though this sausage peppers and onions recipe comes together in a matter of minutes, you can always chop up everything beforehand and store in an airtight container in the refrigerator. When it’s time to cook, just dump everything onto your sheet pan and roast in the oven!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Britney can you freeze left over pesto ?
Of course you can! aabsolutely!
We’re currently making this & have a question. We took the 1/2 cup broccoli pesto mix from food processor to sauté with corn. There’s a lot of broccoli pesto mix in the food processor still . . . do we add that to the pasta at the end?
No, you can save it for future use! 🙂 It’s really delicious on sandwiches or on toast with eggs and bacon! I hope that you enjoy this recipe!
In the picture, it looks like there are sun-dried tomatoes in this dish… when are these added?
Those are just for garnish so if you decide to use them, you can add them at the end! 🙂