Super Easy Sausage and Peppers

You know that moment when you walk into a kitchen, and the air itself feels thick with flavor? The smell of onions caramelizing, peppers softening, and sausage browning until it’s just shy of crisp on the edges? Roasting sausage with peppers and onions isn’t complicated. It’s not trendy. But, it is 100% absolutely that dish.

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Sausage and Peppers Sausage and Peppers Recipe What to Serve with Sausage and Peppers Sausage, Peppers, and Onions

Sausage and Peppers

If you haven’t tried it before, roasting onions and peppers brings out additional sweetness that is much more flavorful than their raw counterparts. My oldest and youngest have been hooked on onions since we started roasting them this way.

What I love most about this sausage and peppers recipe (and you will too!) is how real it feels. It’s a deeply sensory experience. The sizzle of the ingredients, the steam rising from the pan, the scents wafting through the kitchen, all of it draws you in. There’s nothing fussy here. It’s just a handful of ingredients that all pull their own weight.

If I’m being honest, food like this is why I started sharing my kitchen in the first place. Because, it’s not just about recipes. It’s about how good food can bring people together and create a sense of presence. With a meal like this on the table, people are more likely to put their phones away and dine together.

That’s the beauty of food. It breaks down the distance. It builds connection. Here on the blog, I find that what motivates me is often that I am connecting to readers all over the world, to feed our friends and family from the same shared space.

Sausage and Peppers Recipe

If you’ve made a dish like this before, then you already know there’s no wrong way to do it. But, there are a few ways to make it yours. Sweet Italian sausage gives it classic fennel flavor. Hot sausage brings heat that builds in layers without overpowering everything else. You can even swap the peppers to play with sweet and hot varieties.

The onions and peppers do the heavy lifting in this sausage and peppers recipe. They are not just side players. They tie the whole dish together, adding notes of sweetness that lift the sausage. But, the magic in this dish happens over time. Don’t rush them. Let them soften slowly until they’re golden at the edges and practically melt when you bite into them.

When I say, “don’t rush them”, what I mean is “kick your feet up a little longer”. Because this dish gives off Sunday dinner energy, but only takes about 10 minutes to prep for the oven. And, let’s be real, most of us could use something that feels slow-cooked and intentional, but still fits between work, errands, and real life.

What to Serve with Sausage and Peppers

And I know, I know, it’s always extra work to figure out what to pair things with. So, let me spare you the trouble of asking. My crew loves eating sausage and peppers in a classic, crusty Italian roll. Let the juices soak in, and it becomes a sandwich they’ll brag about later.

Sausage, Peppers, and Onions

This recipe for sausage, peppers, and onions comes straight out of The Weeknight Dinner Cookbook. It’s still a little crazy to me, that my photos and my recipes are in a book that you could actually buy and hold. But, I’m grateful that I’ve had that opportunity. If you’re looking for some similar, hearty recipes, I’ve got you covered.

All three of these ingredients star (alongside mouth-watering shrimp!) in this jambalaya pasta, bursting with fantastic flavor and Cajun spices. This is the recipe that taught me just how well suited the components of jambalaya are to pasta.

And, sweet potatoes with sausage is the kind of one pan dinner that my family would willingly eat every night, with tender sweet potatoes, crisp bell peppers, sweet onions, and spicy sausage.

Now, if you like meat and peppers, you’ll probably love meat IN peppers! So, be sure to check these Italian stuffed bell peppers, filled with ground beef and rice, seasoned with plenty of Italian spices, and topped with cheese.

Preheat oven to 400°F. Place the sausage, onions, and peppers on a large baking sheet. Combine the oil, garlic, rosemary, salt, and pepper in a small bowl and stir to combine. Pour the oil mixture over the sausage and vegetables. Use your hands to stir the pieces around and make sure everything is well coated.
Roast for approximately 25-30 minutes, until the sausage and the vegetables are hot and lightly browned on the edges. Enjoy!

COOK’S NOTE: Kielbasa or Polish Sausage may be substituted for the sausage in this recipe, simply cut the bigger sausage into smaller sections. And, this recipe can easily be doubled. Just use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through. Allow for about 10 extra minutes cooking time for a doubled recipe.