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

Browse all Mediterranean recipes.

Visit Our Shop.

4.98 from 36 votes

Sheet Pan Sausage, Peppers and Onions

Suzy
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
Cuisine:
Italian
Serves – 6
Course:
Dinner

Ingredients
  

  • 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 1/8 ounce
  • 1 tablespoon dried oregano
  • ½ teaspoon sweet paprika
  • Kosher salt
  • Black Pepper
  • Extra virgin olive oil

Instructions
 

  • 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 tbsp 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.

Video

Notes

  • 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. 

Nutrition

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
Tried this recipe?

*This post was recently updated with new information for readers’ benefit.

Share it with the world

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…
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.98 from 36 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lauren Kelly says:

    5 stars
    I am always looking for new sheet pan recipes! This is one of my family’s favorites. Mine too!

  2. ELAINE LEEDY says:

    5 stars
    Both my sister in TX, and I in Idaho made this dish this week and we (plus my husband) both loved it! Made exactly to the recipe, and my husband and I ate all the veggies and 2 of the chicken sausages (we each ate one). Will definitely be a regular in my house, especially when my garden bursts with fresh tomatoes. I think at that time I may add some zucchini and green onions.

    1. Suzy says:

      Ohhhh… I can’t WAIT for tomato season! So glad you enjoyed this, Elaine!

  3. Sara Welch says:

    5 stars
    Love a good sheet pan recipe and this is no exception! Looking forward to enjoying this for dinner tonight; looks too good to pass up!

  4. Allyson Zea says:

    5 stars
    This was so delicious! Thanks for the easy recipe!

  5. Aimee Shugarman says:

    5 stars
    What a delicious dinner! We will definitely be making this again, it was so easy too!

  6. Linda says:

    Made this for dinner this evening. Was so easy and had all ingredients on hand. Husband is printing the recipe for me and said this one is a keeper. Thank you so much for all the great recipes and helpful hints. Can t wait to try more.

    1. Suzy says:

      Wonderful, Linda! So glad you enjoyed this one!

  7. Kevin says:

    5 stars
    I have to add this to my menu this week! Sounds delicious!

    1. Suzy says:

      So glad to hear it, Kevin!

  8. Cathy says:

    Such a perfect dinner. My whole family devoured it!

  9. Jacque Hastert says:

    5 stars
    I love this easy and delicious dinner the whole family will love. I can’t wait to make this for dinner next week.

  10. Preetham says:

    This was so delicious. Thank you for another quick and easy meal. I love so many of your recipes.

    1. Suzy says:

      Thank you, Preetham! So glad you enjoyed it!

  11. Toni says:

    5 stars
    This is absolutely amazing! Everyone at my house will love this!

    1. Suzy says:

      Yay! Enjoy!

  12. Catalina says:

    5 stars
    Easy and delicious dinner idea with all the veggies I love! Yum!

  13. David says:

    4 stars
    This was delish. Really easy and really fresh tasting. But, I have to say that the portions and prepare/cook time are way off. I used 8 Aidell’s sausages, 4 bell peppers, a large red onion and about 30 halved cherry tomatoes. Veggie cutting took about 20 minutes, and cook time was about 30. (Cook time may be affected by the fact that we live in the mountains at about 7,000 feet, and everything takes longer to cook.) It was enough for me, my wife and our 18 year old son, and everyone was still hungry for more. But, admittedly, the veggies were soooo good that I think that was what everyone was psyched for. Next time I’ll use 6 peppers and maybe 1 ½ onions.

    1. Suzy says:

      Hi David,
      Thank you for sharing. It seems you’ve made some adjustments to the recipe, which sound delicious but may have very well affected the cook time. The chicken sausage used in this recipe was fully cooked. It was also broiled and not baked, which is why it took me far less. I also left the tomatoes whole here, so I did not spend the time to cut them. All variations considered, I’m glad you enjoyed it 🙂

  14. Sue says:

    Please can you tell me the difference between Kosher salt and sea salt.

    1. Suzy says:

      Hi Sue. There’s not much of a difference that I can tell…the only differences you may come across would be in the shape and size off the crystals

  15. Erin | Dinners,Dishes and Dessert says:

    I know for sure this Chicken sausage would be a huge hit in my house!

  16. Beth Pierce says:

    Healthy, gorgeous and delicious. What more can you ask for?