If you’re looking for a crowd-pleaser that’s bursting with vibrant colors, bold flavors, and simple prep, you’ve got to try this Easy Baked Italian Sausage and Peppers Recipe. It’s a no-fuss, all-in-one sheet pan meal that balances sweet bell peppers, savory Italian sausage, and aromatic garlic to create a comforting dish that’s perfect any night of the week. Trust me, once you make this, it’ll quickly become one of your go-to recipes for a satisfying and flavorful dinner.
Ingredients You’ll Need
The beauty of this Easy Baked Italian Sausage and Peppers Recipe lies not just in its ease but in the straightforward, quality ingredients that do all the heavy lifting. Each component is essential — from the sweetness of the bell peppers and onions to the hearty Italian sausage — creating a perfect harmony of flavors and textures.
- Bell peppers (2, any color): Their natural sweetness and vivid color brighten the dish and add a tender crunch when roasted.
- Jalapeños (1–2, optional): Adds a gentle kick for those who love a little spice; slice thin for even distribution.
- Yellow or sweet onion (1 large): Provides a mellow, aromatic base that complements the peppers beautifully.
- Garlic cloves (2–3): Thinly sliced for a subtle yet unmistakable flavorful punch throughout the dish.
- Fennel seeds (1 teaspoon, optional): Offers a hint of anise flavor that enhances the sausage’s spice profile.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out all the natural flavors.
- Olive oil (3 tablespoons): Helps roast the vegetables to caramelized perfection and keeps everything moist.
- Italian sausage (1½ lb): Hot or sweet, cut into pieces – this is the protein-packed star of the dish.
- Italian flat-leaf parsley (optional): Fresh garnish that adds a burst of color and fresh herbal notes.
- Rolls or Italian bread (optional): Perfect for turning this into a hearty sandwich or for sopping up the delicious pan juices.
How to Make Easy Baked Italian Sausage and Peppers Recipe
Step 1: Prepare Your Oven and Vegetables
Start off by preheating your oven to a toasty 425°F (220°C). While it heats, slice your bell peppers, onion, and garlic nice and thin; this helps them cook evenly and soak up all those wonderful flavors. If you’re feeling adventurous, thinly sliced jalapeños are a great way to kick things up a notch.
Step 2: Season and Roast the Vegetables
Spread the sliced vegetables over a large rimmed baking sheet — this gives them ample room to caramelize beautifully. Sprinkle with salt, freshly cracked black pepper, and if you like, fennel seeds for a subtle licorice twist. Drizzle with olive oil and toss until everything looks glistening and evenly coated. Roast for 20 minutes, then give the mix a good stir to ensure even cooking.
Step 3: Continue Roasting for Deep Flavor
Return those veggies to the oven for another 20 minutes, allowing them to soften further and develop caramelized edges that add a sweet, smoky depth. The aroma filling your kitchen at this point is pure magic and sure to make your mouth water.
Step 4: Add the Italian Sausage
Now it’s time for the star ingredient to join the party. Nestle the sausage pieces right on top of the roasted vegetables. The juices released from the sausage will mingle with the peppers and onions, amplifying the overall flavor. Roast for 8 to 10 minutes until the sausage reaches the safe internal temperature of 160°F (for pork) or 165°F (for chicken).
Step 5: Broil for Perfect Browning
To finish, move your pan to the top rack, switch your oven to broil on high, and broil just long enough to give the sausage a nice golden-brown crust. Keep a close eye here — you want a beautiful color without burning. This step adds that irresistible slight crispness that makes each bite exciting.
Step 6: Garnish and Serve
Sprinkle chopped Italian flat-leaf parsley over the whole tray for freshness and color. Serve your Easy Baked Italian Sausage and Peppers Recipe hot, either as-is for a low-carb option or nestled inside soft rolls for a sandwich bursting with flavor.
How to Serve Easy Baked Italian Sausage and Peppers Recipe
Garnishes
Fresh parsley is my favorite finishing touch—it brightens the dish both visually and flavor-wise. You can also add a sprinkle of freshly grated Parmesan or a few red pepper flakes if you want even more zing.
Side Dishes
This dish is so satisfying on its own, but it pairs beautifully with a simple side of garlic bread or a crisp green salad to cut through the richness. Creamy polenta or buttery mashed potatoes also make wonderful companions for a heartier meal.
Creative Ways to Present
Try stuffing the sausage and peppers into toasted hoagie rolls for a handheld treat. Or serve it over pasta for an easy, saucy dinner. You can even scoop it onto pizza crust for a quick Italian-inspired flatbread that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place leftover sausage and peppers in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers just as delicious as the first serving.
Freezing
This recipe freezes beautifully. Portion it out into freezer-safe containers, and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the sausage juicy and the vegetables tender, or warm them in the oven at 350°F until heated through. If you’re in a rush, microwaving works too but be sure to cover to retain moisture.
FAQs
Can I use turkey or chicken sausage instead of pork?
Absolutely! Both turkey and chicken sausages work wonderfully in this recipe. Just be sure to cook the sausage to the recommended internal temperature of 165°F for poultry to ensure safety and juiciness.
Do I need to peel the peppers or onions?
No peeling needed here. Simply core and thinly slice your bell peppers and peel the onion before slicing. Keeping the skins on the peppers adds beautiful color and nutrients.
Is fennel seed really necessary?
Not at all! Fennel seed is optional but recommended because it complements the flavors of Italian sausage really well with a hint of sweetness. If you don’t have it, simply leave it out – your dish will still be fantastic.
Can I prepare this recipe in advance?
Yes! You can slice the vegetables and sausage ahead of time and keep them refrigerated for up to a day. When ready, just follow the roasting steps as usual for a fresh, hot meal.
What’s the best way to toast the rolls for serving?
Toasting the rolls under the broiler for 1-2 minutes is a quick way to add crunch. Alternatively, a hot skillet with a bit of butter gives them a golden, buttery finish that pairs perfectly with the sausage and peppers.
Final Thoughts
This Easy Baked Italian Sausage and Peppers Recipe is a shining example of how simple ingredients and straightforward cooking can create something truly special. It’s perfect for a quick weeknight dinner or feeding a hungry crowd without any fuss. Trust me, once you try it, you’ll keep coming back for more of this delicious, cozy dish that feels like a warm hug on a plate.
Print
Easy Baked Italian Sausage and Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Easy Baked Italian Sausage and Peppers recipe combines sweet bell peppers, savory Italian sausage, and aromatic garlic roasted to perfection. It’s a simple, hearty dish that’s perfect for a comforting weeknight meal or casual gathering. The vegetables are tender and caramelized, complementing the juicy, browned sausage for a classic Italian-American flavor.
Ingredients
Vegetables
- 2 bell peppers (any color), medium to large, cored and thinly sliced
- 1–2 jalapeños, thinly sliced (optional)
- 1 large yellow or sweet onion, thinly sliced
- 2–3 garlic cloves, very thinly sliced
- 1 teaspoon fennel seeds (optional)
- Salt and freshly ground black pepper, to taste
Other
- 3 tablespoons olive oil
- 1½ lb Italian sausage (hot or sweet), cut into 4-inch pieces
- Italian flat-leaf parsley, leaves only, for garnish (optional)
- Rolls or Italian bread, for serving (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the vegetables and sausage evenly.
- Prepare the vegetables: Spread the thinly sliced bell peppers, onion, garlic, and fennel seeds (if using) out evenly on a large rimmed baking sheet. Season generously with salt and freshly ground black pepper. Drizzle the olive oil over the vegetables and toss them gently until everything is well coated.
- Roast vegetables: Place the baking sheet in the oven and roast the vegetables for 20 minutes. Then, remove the pan and stir the vegetables well to promote even cooking and caramelization. Return the pan to the oven and continue roasting for an additional 20 minutes until the vegetables are very soft and the edges begin to caramelize lightly.
- Add the sausage: Arrange the sausage pieces on top of the roasted vegetables in a single layer. Return the pan to the oven and roast for about 8–10 minutes, or until the sausage is fully cooked through, reaching an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for chicken sausage.
- Broil for browning: Move the pan to the top oven rack and switch your oven to the broil setting on high. Broil the sausage briefly, watching closely, until the sausage develops a nicely browned and slightly crisped exterior without burning.
- Garnish and serve: Remove the pan from the oven and garnish with chopped Italian flat-leaf parsley if desired. Serve the dish hot on its own or tucked into rolls or Italian bread for delicious sandwiches.
Notes
- You can adjust the heat by choosing hot or sweet Italian sausage depending on your preference.
- Omitting jalapeños makes the dish milder, but adding them adds a pleasant spicy kick.
- Use a meat thermometer to ensure sausage is fully cooked for food safety.
- Fennel seeds enhance the traditional Italian flavor but are optional.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
- For a complete meal, serve with a side of crusty bread or over cooked pasta or rice.
