With savory sausage and colorful bell peppers, Sheet Pan Sausage and Peppers is a quick and easy meal that all comes together on one sheet pan. Make them into sandwiches or serve the sausage and peppers alone for a low-carb option.
I’ve been on a serious Instant Pot kick here on the blog for the past couple weeks, but in real life, I’ve been turning a lot to my other favorite weeknight-friendly genre – sheet pan meals!
It’s obviously not a new thing to cook dinner on a sheet pan, but I kind of love that the term “sheet pan meal” is an indicator that what you’re about to make is fast, easy, and creates very few dishes to clean up. Sheet Pan Sausage and Peppers is no exception. This combination of ingredients is a favorite in our house because it’s super adaptable. For hungrier people / kids, we serve these as sandwiches with melted cheese. If I’m looking for a lower carb meal, I skip the bread. Sausage and peppers with spicy mustard always hits the spot.
Cooking this meal couldn’t be easier. Here’s how!
What Makes This Meal Weeknight-Friendly
For Sheet Pan Sausage and Peppers, everything is cooked together on one pan. It’s basically the definition of weeknight-friendly in my book. Just one pan to wash at the end of the night? Yes, please.
This recipe also uses pre-cooked / smoked sausage which just has to be warmed up to serve. I love the flavor and lower-calorie option of Chicken Apple Sausage for this meal. Since it’s already cooked, it gets golden brown and crisp around the edges in just a few minutes under the broiler.
- Chicken Apple Sausage – I love chicken apple sausage in this recipe. I typically use Aidell’s. You can also use any other type of sausage you prefer. Just make sure that the sausage is pre-cooked or smoked so that it only has to be warmed up to serve.
- Bell Peppers – These get super tender and naturally sweet under the broiler. Any bell peppers will work.
- Cooking Oil, Salt, Black Pepper – Cooking staples. I use grapeseed oil or avocado oil.
- Hoagie Buns / Rolls – You only need these if you’re going to make sandwiches out of the filling. Hoagie buns are slightly larger than hot dog buns and hold more filling, but you can use hot dog buns in a pinch.
- Provolone Cheese – The flavors of provolone go so well with this Italian-inspired filling. If you’re making a keto or low-carb version, you can melt the cheese right on top of the sausage and peppers. If making sandwiches, melt the cheese right on top of the sandwiches.
- Herb-Garlic Oil – If you’re going to use the sausage and bell peppers as filling for sandwiches, do not miss out on this herb-garlic oil to brush over the inside of the hoagie buns. It seriously takes this easy weeknight meal to the next level. If you’re not going to make sandwiches, you can drizzle this oil over the sausage and peppers for extra flavor.
- Mustard – I love serving these with mustard, but feel free to skip it if you’re not a mustard fan!
How to Make
This is a seriously easy recipe! Here’s all it takes:
- Prep sausage and peppers – Spread sausage and bell peppers out on a sheet pan and toss with cooking oil, salt, and pepper.
- Broil – Place sheet pan under the broiler for 8 to 10 minutes, shaking the pan halfway through cooking.
- Make herb-garlic oil – Combine olive oil, garlic, Italian seasoning, and salt.
- Fill and toast sandwiches (optional) – If you want to make sandwiches, brush hoagie buns with herb-garlic oil and toast under the broiler for 2 to 3 minutes. Fill with sausage, peppers, and top with cheese. Broil just until cheese is melted, ~1 minute more.
More Sheet Pan Dinners
- Sheet Pan Steak Fajitas – Forget the messy stovetop method, Sheet Pan Steak Fajitas are simple and satisfying, and cook to tender perfection in just 10 minutes under the broiler.
- Sheet Pan Honey Dijon Chicken -Sheet Pan Honey Dijon Chicken includes a sweet and savory sauce that does double duty as a glaze for chicken and a dipping sauce for Brussels sprouts and tender carrots.
- Sheet Pan Jerk Shrimp with Coconut Rice – Made on one pan in 30 minutes or less, Sheet Pan Jerk Shrimp is a bright, colorful meal that is perfect for a weeknight. Use homemade Jerk Seasoning and you’ll have the flexibility to add as much or as little spice as you’d like.
- Sheet Pan Chicken Shawarma – An easy marinade made with Moroccan spices and lemon juice gives this sheet pan chicken all the bold, fresh, fragrant flavors of the best chicken shawarma in only 30 minutes (plus time to marinate).
- Half Sheet Pan – The best sheet pan to use for most sheet pan meals has straight sides like this one. This helps to prevent any of those delicious ingredients from falling off the pan as everything cooks.
- Silicone Basting Brush – If making these into sandwiches, a brush like this makes it easy to brush the inside of the hoagie rolls with herb-garlic oil.
Sheet Pan Sausage and Peppers
- Half Sheet Pan
Sausage and Peppers
- 12 oz Chicken Apple Sausage, sliced (I like Aidell’s; substitute any other pre-cooked or smoked sausage)
- 2 Bell Peppers, sliced (use two different colors of bell peppers if possible)
- 1 Tbsp Cooking Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For Herb-Garlic Oil
- 2 Tbsp Extra-Virgin Olive Oil
- 2 cloves Garlic, chopped
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
For Serving Sandwiches
- 4 Hoagie Buns / Rolls
- 4 slices Provolone Cheese (from the deli section)
- Dijon, Spicy, or Whole Grain Mustard (optional, for serving)
- Turn on the oven’s broiler and move one of the racks to be about 6-inches from the heat source.
- Spread sausage and bell peppers out on a sheet pan with raised sides (you can use two sheet pans if the ingredients will be crowded on one).
- Drizzle cooking oil over the sausage and bell peppers and toss everything together (using your hands is the easiest way to do this).
- Sprinkle ½ tsp salt and ¼ tsp black pepper over the sausage and bell peppers.
- Place the pan under the broiler and cook, shaking the pan halfway through cooking, until the peppers are tender and the sausage is starting to brown in spots, 8 to 10 minutes. (Note: Broilers can vary widely in the amount of heat they put out, so keep an eye on the sausage and peppers as they cook. They can go from just right to burned pretty fast in this cooking method. Adjust the heat to pull everything out if the peppers are tender before the 8 minute mark or add more time if needed.)
- While the sausage and peppers cook, whisk together olive oil, garlic, Italian seasoning, and ½ tsp salt. If using hoagie buns, brush the inside of the buns with herb-garlic oil.
If making sandwiches
- Brush the herb-garlic oil over the inside of the hoagie buns. When the sausage and peppers are done cooking, scrape them into a bowl. Place the hoagie buns, cut-side up on the sheet pan that was used to cook the sausage and peppers. Toast the hoagie buns under the broiler just until lightly toasted, 2 to 3 minutes. (This initial toasting time will help the buns to stay crisp and not soggy when topped with the other ingredients.)
- Remove the toasted hoagie buns from the oven and top with sausage, peppers, and a slice of cheese.
- Return the pan to the oven and continue cooking just until cheese is melted.
If serving sausage and peppers alone (without hoagie buns)
- Drizzle herb-garlic oil over top of the sausage and peppers and return to oven for 2 minutes to bring out the flavors in the oil
- If you’d like to add cheese, place cheese slices over sausage and peppers and broil for 1 minute more, just until cheese is melted.
- Serve sausage and peppers with mustard if you’d like!
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