Roast these Easy Sausage and Peppers in the oven and you’ll never go back to making them on the stove! This is my go-to recipe that’s always a hit. A fantastic, sheet-pan dinner ready in under an hour.
Are you still making Italian sausage and peppers on the stove? Because roasting them in the oven is where it’s at.
I’m talking juicy, browned sausage, caramelized onions and peppers and knock-your-socks-off flavor. With barely any effort. Ready in less than an hour.
Read on, if you want to become known as the sausage queen or king. (And don’t miss my Easy Sausage and Peppers how-to video at the end!)
This is my go-to recipe I’ve been making for nearly 17 years. I decided I had no patience for the stovetop method and began experimenting with roasting sausage and peppers in the oven. I’ve now made this more than 120 times and get asked to bring it to parties.
I first shared this Easy Sausage and Peppers recipe three years ago, soon after I launched Cooking with Mamma C. That night, I heard from four friends who’d each made it for dinner.
They raved at the results. Their families were happy. This is a keeper, folks!
I always use my favorite trio of bell peppers — red, yellow and orange. They’re more sweet than green peppers and look gorgeous. Yes, they’re more expensive, but look for them on sale.
Add sliced peppers and onions, drizzle everything with olive oil, and add salt, pepper and garlic powder. Then you’ll bake it uncovered, turning over the sausage and stirring around the vegetables just past the halfway point.
When I’m just cooking dinner for my family, I roast the sausage and peppers at 400 degrees for 45 minutes, which will get everything caramelized quickly. Even a few of the onions will start to blacken (we like that.)
For parties, I cut each sausage in half for smaller portions and then bake everything at 375 degrees for 90 minutes. To accommodate large quantities, I use foil roasting pans. They don’t brown everything as well, but transferring the cooked sausage and peppers to a chafing dish with a flame underneath takes care of that.
Whether you’re making this for a party or an easy weeknight meal, make sure you have fresh Italian bread on hand. (You’ve got to dip that bread in the oil!) Or serve the sausage and peppers on hoagies.
And, definitely make enough for leftovers. They won’t freeze well, but they’ll be gobbled up within a few days anyway.
Here are my favorite ways to use leftover sausage and peppers:
- Mixed into pasta (slice the meat into rounds), with Parmesan and olive oil
- Baked on pizza (cut up the cooked sausage and peppers first.) This Homemade Pizza Dough with Beer is the best!
- Made into a Sausage and Peppers Breakfast Casserole
And though I usually use sweet Italian sausage, we’ve also enjoyed substituting:
- Chicken sausage
- Kielbasa (buy it raw from the meat department)
Friends, you need these Easy Sausage and Peppers in your life. Whether you go fancy and serve this meal on diner plates with forks and knives, or tucked into sandwiches on paper dishes (with olive oil dripping down your chins after each bite), enjoy!
Watch the video to learn how to make Easy Sausage and Peppers!
(Recipe Source: Cooking with Mamma C. I originally posted this recipe on June 8, 2014 and am republishing it with new photos, commentary and a video.)