Sausage, peppers and onions is a low-carb, vegetable-heavy sheet-pan dinner that takes less than 20 minutes to make! Mediterranean diet- and keto-friendly.  

sheet pan sausage and peppers in the oven on a wooden surface.

20-Minute sheet pan dinner!

Italian sausage, peppers, and onions is a classic combination everyone loves.

This quick, healthier sheet-pan option uses chicken sausage in place of the traditional Italian sausage and is packed with sweet peppers, red onions, and cherry tomatoes. 

A quick sprinkle with fresh garlic, Italian herbs like thyme and dried oregano, and a drizzle of extra virgin olive oil just enhances the flavors of the sausage. If you’re not into measuring out a bunch of spices, just sprinkle on some Italian seasoning to save even more time. 

Making this couldn’t be easier. All you have to do is arrange the sausage, peppers, and onions on a sheet pan and broil for about 8 minutes. Easy prep. Easy clean up. And less than 20 minutes start-to-finish!

If you’re looking for a sheet-pan dinner that is Mediterranean diet, low-carb, and keto-friendly, this sausage and pepper recipe has your name on it! 

Table of Contents
  1. 20-Minute sheet pan dinner!
  2. What’s the best sausage to use? 
  3. All about the veggies! 
  4. How to make sheet-pan sausage, peppers and onions
  5. What to serve with sheet-pan sausage, peppers and onions
  6. Need more veggie ideas?
  7. How to make it your own 
  8. More sausage recipes
  9. Sheet Pan Sausage, Peppers and Onions Recipe

What’s the best sausage to use? 

Traditionally this recipe is made with pork-based Italian sausages, but I like to use chicken sausage instead because it’s pre-cooked and I still get all of the flavor with less fat. 

  • I used 6 fully cooked (or precooked) chicken sausage links. Feel free to choose your favorite sausage, like mild or hot Italian sausage. 
  • If you happen to have leftover sausage from a weekend grilling extravaganza this recipe is a great way to use them up. Less than 10 minutes in the oven is all it takes to heat them through.
  • Whichever sausage you choose, just remember the package needs to say fully-cooked or pre-cooked to  keep the cooking time down. 
  • If you can’t find fully cooked sausages, simply cook raw sausage links according to package instructions before adding them to the sheet pan. 
charred sausage and vegetables on a sheet pan.

All about the veggies! 

Sausage, peppers and onions are an easy way to add more vegetables to your evening dinner. The juices from the sausage along with a little help from olive oil (I prefer to use my Nocellara Italian Olive Oil), garlic, dried oregano, thyme, and a hint of sweet paprika give the vegetables loads of flavor and depth. Easy dinners can also taste good!

  • Bell peppers: I used red and green bell peppers, but orange and yellow bell peppers will work here too. Core them and thinly slice into strips.
  • Onion: You’ll need 1 large red onion, sliced into half moons, but if you only have yellow or white on hand go ahead and use those. 
  • Tomatoes: Use whole grape or cherry tomatoes. No heavy sauces involved here; these little tomatoes will soften in the oven, adding a little juice to every bite.

How to make sheet-pan sausage, peppers and onions

To make this recipe, dedicate about 5 minutes of time to slice the veggies and score the sausage. Once that’s done all you have to do is season everything and toss on the sheet-pan. A few minutes under the broiler and dinner is served! Here’s more details: 

  • Score the sausages so they don't pop. Using a small knife, score the precooked sausages, making a few slits in different places. Do not cut all the way through.

    precooked and scored chicken sausage links.
  • Season the vegetables. To a large mixing bowl, add 2 sliced bell peppers, a sliced red onion, and 1 pound of cherry or grape tomatoes. Add minced garlic, 1 tablespoon dried oregano, a few sprigs of fresh thyme, and a little bit of sweet paprika (about ½ teaspoon). Season with a good pinch of kosher salt and black pepper. Drizzle generously with extra virgin olive oil and toss to make sure the veggies are well coated.

    vegetables in a bowl with seasoning on top.
  • Arrange the veggies and sausage on a sheet pan. Transfer the vegetables to a large sheet pan and spread them out in one layer, then add the sausage links in between the veggies.

    sausage and vegetables on a sheet pan ready to broil.
  • Broil and serve. Place the sheet pan on the top oven rack about 6 inches away from the heat source. Broil for about 8 to 10 minutes, watching closely for the peppers and onions to soften and the sausage to gain good color. 

    broiled sausage and peppers.

What to serve with sheet-pan sausage, peppers and onions

To me, this simple Italian sausage, peppers and onions recipe can stand on its own as a wonderful low-carb dinner. But if you're looking for different fun ways to stretch it out, here are a few:

  • Sausage and peppers sandwich night. Many people serve sausage, peppers, and onions in a sub, which makes a fun and casual meal. I like to use good crusty Italian bread. If you want, add bits of fresh mozzarella cheese and heat up the hoagies a bit so the cheese melts.
  • Italian sausage and peppers pasta. This is a good way to serve more people. Make a bit of pasta with homemade spaghetti sauce or your favorite store-bought sauce to go along.
  • Sausage and pepper pizza. I’m always looking for ways to use up leftovers. If you have some leftovers, use them to top tomorrow night’s pizza dinner. 

Need more veggie ideas?

Other quick-cooking vegetables would work great here! Here are some ideas: 

  • Trimmed asparagus spears
  • Zucchini rounds or spears
  • Broccoli, cut into small pieces
  • Cauliflower, cut into small pieces
  • Sliced white or yellow onions

How to make it your own 

Make this sheet pan recipe your own so you can serve it for different meals. Here’s how:

  • For a quick breakfast: Instead of chicken sausage, try a sage-based pork sausage. You can add some small diced potatoes to the sheet pan as well to cook along with the other veggies. 
  • For my spicy food lovers: Use spicy Italian sausage. We offer hot smoked paprika in our shop and it’s one of my favorite ways to add a little heat to an old favorite. If you have red pepper flakes on hand it works well too. 
  • If you have some time: Change up the veggies completely and use cauliflower, fennel, and halved campari tomatoes. Season and roast them for about 20 minutes, and then add the precooked sausage and broil for 8 to 10 minutes.

More sausage recipes

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4.98 from 35 votes

Sheet Pan Sausage, Peppers and Onions

sheet pan sausage and peppers in the oven on a wooden surface.
It takes less than 20 minutes to make this simple, lightened up sausage and peppers recipe! Chicken sausage, colorful peppers, onions, and juicy grape tomatoes with extra virgin olive oil, fresh thyme and oregano, all on one sheet pan. A family favorite that's perfect for busy weeknights. It's also gluten-free and Mediterranean diet- and keto-friendly!
Prep – 10 minutes
Cook – 8 minutes
Serves – 6


  • 1 pound fully cooked chicken sausage links, mild or spicy
  • 1 large red bell pepper, cored and cut into thin strips
  • 1 large green pepper, cored and cut into thin strips
  • 1 red onion, halved then sliced (half moons)
  • 1 pound grape or cherry tomatoes
  • 3 garlic cloves, peeled and minced
  • Few sprigs fresh thyme, about ⅛ ounce
  • 1 tablespoon dried oregano
  • ½ teaspoon sweet paprika
  • Kosher salt
  • Black Pepper
  • Extra virgin olive oil


  • Set your oven to the broil function and arrange a rack about 6 inches or so from the heat source.
  • Score the sausage links in several places but do not cut all the way through.
  • Place the bell peppers, onions, and tomatoes in a mixing bowl. Add garlic, fresh thyme, oregano, paprika, a large pinch of kosher salt and black pepper. Drizzle some extra virgin olive oil (a generous drizzle of 3 to 4 tablespoon or enough to coat the veggies well), and toss to make sure the vegetables are well-coated.
  • Arrange the vegetables in one layer on a large baking sheet. Add the sausage, nestling the sausage links between the spread veggies.
  • Slide the baking sheet under the broiler for 8 to 10 minutes (watching carefully) until the veggies have softened and the sausage is looking nicely charred.



  • Best sausage to use: I like pre-cooked chicken sausage here, but use your favorite sausage. Just make sure it is fully cooked. 
  • How to serve it: Make sandwiches, toss it with pasta and homemade spaghetti sauce, or pile it onto pizza crusts. 
  • Other veggies you can use: Asparagus, zucchini, broccoli, or cauliflower.
  • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices. 


Calories: 248.2kcalCarbohydrates: 11.5gProtein: 13gFat: 18gSaturated Fat: 3.3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.1gCholesterol: 53.4mgSodium: 780mgPotassium: 303.6mgFiber: 2.4gSugar: 5gVitamin A: 1693.3IUVitamin C: 54.8mgCalcium: 32.1mgIron: 1.5mg
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*This post was recently updated with new information for readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.98 from 35 votes (3 ratings without comment)

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  1. Amy says:

    5 stars
    Such a quick, delicious and satisfying meal! So versatile and so easy to make. Adding it to our regular rotation!

  2. Patty says:

    Hi, I just ordered your cookbook! for my Christmas gift to the family. Can't wait for it to arrive. I've been following you for a while now and love your bubbly energy.
    One thing that concerns me is that I'm feeling like I eat way too much. I'm used to a dinner including a meet, vege and potatoes with gravy, which I love. I'm afraid I won't be satisfied with the amounts of food serving.

  3. Amy says:

    5 stars
    This was another homerun recipe! I had preecooked Bilinski Mild Italian Sausage in my refrigerator and they worked perfectly for this recipe! Served with some gluten-free penne pasta, fresh arugula and a little goat's cheese. Deliciously easy for a weeknight meal! Keep them coming, Suzy!

  4. Dawn says:

    5 stars
    This is a great website and I am so glad that I found this beautiful recipes now I can really cook

    1. Suzy says:

      I love to hear that, Dawn!!

  5. Diane says:

    5 stars

    1. Suzy says:


  6. Jenny says:

    5 stars
    So simple yet so delicious! This was a great way to use the mixed veggies we received in our CSA box, including some mushrooms I sauteed on the side (added great flavor). We aren't big fans of real sausage, so actually used Beyond Meat's Hot Italian Sausage and it cooked up just as well as the real thing (though not as much char). The spice combination is very nice - I didn't measure - just eyeballed it (and probably added more than the recipe calls for - but it's forgiving). Unfortunately didn't have fresh thyme so used dry (but was still good!). This recipe is a keeper.

    1. Suzy says:

      Thanks so much for sharing, Jenny!

  7. Geniegal says:

    Sorry to be a little dim. What do you mean by “fully cooked sausages” ? At first I thought I had to cook them and then put in. I am in Australia and the only cooked sausages I am aware of are frankfurts.

    1. Michelle C says:

      5 stars
      In the US they sell fully cooked sausage in a package . So basically in this recipe you are trashy just warming it up. Hope this helps!

      1. Michelle C says:

        5 stars
        Not “trashy” meant to say you are just warming up the sausage. Sorry about that!

    2. Jenny says:

      The sausages I used needed to be cooked first, so I cooked them in a fry pan before putting on the pan to go in the oven.