Sausage and Peppers

Italian grandmothers might disagree, but sometimes the best version of sausage and peppers is the one you can throw together on a sheet pan while helping kids with homework. This isn’t fancy – it’s real life dinner magic.

I discovered this method during a power outage when the stovetop wouldn’t work but the gas oven still did. Turns out, roasting everything together creates these incredible caramelized edges that you just don’t get in a skillet.

The beauty here is that everything cooks together, and those pepper and onion juices baste the sausage as it roasts. It’s literally impossible to mess this up unless you forget it’s in the oven.

What You’ll Need

• 3 large bell peppers (mix of colors), cut into 1-inch chunks
• 1 large red onion, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound uncooked sweet or hot Italian sausage
• Fresh parsley or basil for garnish (optional)

Steps

1. Position your rack in the middle of the oven and preheat to 425°F. This high heat is crucial for getting those nice browned edges.
2. Toss your bell peppers and onions on a sheet pan with olive oil, salt, and black pepper. Spread them out evenly – crowding is the enemy of caramelization.
3. Take your sausages and remove the casings if using links. Break the meat into rough, bite-sized chunks – don’t make them too small or they’ll overcook.
4. Drop these sausage pieces in between the vegetables. They don’t need to be perfectly spaced, but try not to pile them on top of each other.
5. Roast for 25-30 minutes, giving everything one good stir halfway through. You’re looking for tender vegetables with some browned spots and fully cooked sausage.

Substitutions That Actually Work

• Switch Italian sausage for turkey sausage – cooking time stays the same but reduce oil to 2 teaspoons
• No bell peppers? Use poblanos or cubanelles – they actually add more flavor
• Red onion can be swapped for yellow onions or shallots – just slice shallots a bit thicker

Making It Diabetes-Friendly

• Use chicken or turkey Italian sausage to reduce fat content
• Double the peppers and onions while keeping sausage amount the same
• Add cauliflower florets to increase fiber and reduce the overall carb impact per serving
• Serve over cauliflower rice instead of pasta or bread

Tips & Storage

• Make extra – leftovers keep perfectly for 3-4 days in an airtight container
• Reheat in a 350°F oven for 10-15 minutes to maintain the crispy edges
• Cut vegetables the same size for even cooking
• If your sheet pan is dark, reduce oven temperature by 25°F to prevent burning