I love this recipe because it requires almost no cleanup and delivers maximum flavor with minimal prep. The vegetables caramelize beautifully in the oven, the sausage becomes juicy and browned, and the simple olive oil mixture ties everything together. It’s also incredibly adaptable—I choose any color of peppers, adjust the heat level, and serve it however I’m in the mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 Tbsp. extra-virgin olive oil 1 Tbsp. red wine vinegar 2 cloves garlic, minced 2 tsp. dried oregano 1 tsp. crushed red pepper 3 bell peppers, sliced 1 large yellow onion, sliced Kosher salt Freshly ground black pepper 6 sweet or hot Italian sausages, sliced into quarters 1/4 cup freshly sliced basil
Directions
Step 1: I preheat the oven to 400 degrees. In a large bowl, I whisk together the olive oil, vinegar, garlic, oregano, and crushed red pepper. I add the sliced peppers and onions and toss to coat. I pour the mixture into a 9×13-inch pan and scatter the sausage pieces on top. Step 2: I bake for 40 to 45 minutes, until the vegetables are tender and the sausage is fully cooked through. Step 3: I top everything with sliced basil and serve hot.
Servings and Timing
This recipe yields 6 servings. Prep time is about 10 minutes, and total time is roughly 55 minutes.
Variations
I like using a mix of red, yellow, and orange peppers for a sweeter flavor. For extra richness, I sometimes add sliced mushrooms. If I want a saucier dish, I stir in marinara during the last 10 minutes of baking.
Storage/Reheating
I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I warm everything in a skillet over medium heat or in the oven at 350 degrees until heated through. This dish also freezes well for up to 3 months.
FAQs
Can I make this on the stovetop instead of the oven?
Yes, I sauté the vegetables first, then add the sausage and cook until everything is browned and tender.
Can I use different types of sausage?
Absolutely—chicken, turkey, or any seasoned sausage works.
Do I need to line the baking dish?
No, but I oil the pan lightly if I want easier cleanup.
Can I make it less spicy?
I simply omit the crushed red pepper and use sweet sausage.
Can I add more vegetables?
Yes, zucchini, mushrooms, or cherry tomatoes work beautifully.
What if I want it saucier?
I stir in marinara or crushed tomatoes during the last part of baking.
Can I meal prep this?
Yes, it reheats wonderfully and keeps its texture well.
Can I use frozen peppers?
I prefer fresh, but thawed frozen peppers can be used in a pinch.
Should I remove the sausage casing?
It’s optional; I leave it on to help the pieces hold their shape.
Can I serve this with pasta?
Yes, it pairs perfectly with garlic butter noodles, polenta, or rice.
Conclusion
I love how simple and satisfying this Sausage & Peppers recipe is. With one pan, a few pantry staples, and colorful veggies, I get a complete, comforting dinner that always hits the spot. It’s easy, versatile, and perfect for busy nights or hearty weekend meals.
A hearty one-pan dish of roasted Italian sausage, bell peppers, and onions tossed in a garlicky, tangy seasoning mix and finished with fresh basil.
Total Time:55 minutes
Yield:6 servings
Ingredients
3 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
2 cloves garlic, minced
2 tsp dried oregano
1 tsp crushed red pepper
3 bell peppers, sliced
1 large yellow onion, sliced
Kosher salt
Freshly ground black pepper
6 sweet or hot Italian sausages, sliced into quarters
1/4 cup freshly sliced basil
Instructions
Preheat oven to 400°F. In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, and crushed red pepper. Add peppers and onions and toss to coat. Transfer to a 9×13-inch pan and scatter sausage pieces on top.
Bake for 40–45 minutes, until vegetables are tender and sausage is cooked through.
Top with fresh basil and serve hot.
Notes
Use a mix of colorful peppers for extra sweetness.
Add mushrooms for extra richness.
Stir in marinara during the last 10 minutes for a saucier dish.
