Sheet Pan Sausage and Peppers – A Flavor-Packed One-Pan Weeknight Wonder
A quick, one-pan meal featuring halal-approved sausages, crispy bell peppers, and caramelized onions. Infused with herbs and garlic, this dish blends Italian-American comfort with modern convenience. Easy to adapt, freeze, or repurpose into other meals.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting/Baking
- Cuisine: Italian-American
Ingredients
12–16 ounces halal-approved pre-cooked sausage, sliced into rounds
1 large red bell pepper, stemmed and cut into strips
1 large green bell pepper, stemmed and cut into strips
1 medium yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 cloves garlic, minced
Instructions
Preheat oven to 400°F (200°C)
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup
In a mixing bowl, combine bell peppers, onions, olive oil, Italian seasoning, salt, and black pepper. Toss until evenly coated
Arrange seasoned vegetables on the prepared sheet pan, ensuring they form a single layer
Place sausage slices in the center of the pan, spacing them slightly
Add minced garlic on top or around the edges of the sausages
Roast for 30 minutes, or until sausages are golden-brown and vegetables are tender and caramelized
Notes
Use halal-approved chicken or plant-based sausages for a vegetarian version.
Swap bell peppers with orange, yellow, or poblano peppers for added flavor/color.
Add cherry tomatoes, zucchini, or fennel for extra variety.
Freeze leftovers for later use; reheat in oven or on stovetop.
Grill or stovetop options available with a cast iron pan—adjust cooking time accordingly.
Find it online: https://cookingwithramsay.com/sheet-pan-sausage-and-peppers/