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sausage and peppers on a bun and topped with cheese
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5 from 6 votes

Sheet Pan Sausage and Peppers

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 these into sandwiches with garlic-herb oil and melty cheese, or serve the flavorful sausage and peppers on their own for a low-carb option.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Dish
Cuisine: Italian
Keyword: sausage and peppers, sheet pan meal
Servings: 4
Calories: 557kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • 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 tablespoon Cooking Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

For Herb-Garlic Oil

  • 2 tablespoon Extra-Virgin Olive Oil
  • 2 cloves Garlic, chopped
  • 1 ½ teaspoon Italian Seasoning
  • ½ teaspoon 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 teaspoon salt and ¼ teaspoon 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 teaspoon 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!


Calories: 557kcal | Carbohydrates: 42g | Protein: 26g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 1992mg | Potassium: 174mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2422IU | Vitamin C: 78mg | Calcium: 237mg | Iron: 12mg