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!
Diet: Gluten Free
1poundfully cooked chicken sausage links,mild or spicy
1large red bell pepper,cored and cut into thin strips
1large green pepper,cored and cut into thin strips
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.