Sheet-Pan Sausage and Peppers

Published by @thrice · August 17, 2026

Italian sausage, peppers, and onions blistered on one sheet pan — five minutes of work, zero dishes drama.

Total time
40 min
Serves
4
Per serving
520 cal · 22p / 30f / 40c

Ingredients

  • 3 bell peppers — mixed colors
  • 1 red onion — large
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 6 Italian sausages — sweet or hot
  • 4 hoagie rolls — optional, toasted

Steps

  1. 1

    Preheat the oven to 425°F. Slice the 3 bell peppers and 1 red onion into thick strips and pile them on a sheet pan.

  2. 2

    Toss the vegetables with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Spread into an even layer.

  3. 3

    Nestle the 6 Italian sausages among the vegetables. Roast for 15 minutes.

  4. 4

    Flip the sausages and stir the vegetables. Roast for another 15 minutes, until the sausages read 160°F and the peppers are charred at the edges.

  5. 5

    Serve in 4 hoagie rolls or over rice, spooning the pan juices on top.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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