Sheet Pan Sausage Peppers (Printable)

Colorful sausages roasted with bell peppers and onions on a single pan for a simple, tasty meal.

# What You Need:

→ Proteins

01 - 4 halal chicken or beef sausages (approximately 14 oz)

→ Vegetables

02 - 2 large bell peppers (1 red, 1 yellow), sliced into strips
03 - 1 large red onion, sliced into wedges
04 - 2 cloves garlic, minced

→ Spices & Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper

→ To Serve (optional)

11 - Fresh parsley, chopped
12 - Halal sandwich rolls or cooked rice

# How-To:

01 - Heat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - Spread the sliced bell peppers and red onion evenly on the prepared sheet pan. Distribute the minced garlic over the vegetables.
03 - Drizzle olive oil over the vegetables. Sprinkle with oregano, smoked paprika, crushed red pepper flakes if using, salt, and black pepper. Toss directly on the pan to coat evenly.
04 - Place the halal sausages nestled among the vegetables on the sheet pan.
05 - Roast in the preheated oven for 25 to 30 minutes. Turn sausages and stir vegetables halfway through cooking, ensuring the sausages reach an internal temperature of 165°F and the vegetables are tender and caramelized.
06 - Remove from oven and garnish with fresh parsley. Serve hot in halal rolls or over cooked rice if desired.

# Expert Advice:

01 -
  • One pan means one thing to wash, and that alone has saved me on countless weeknights.
  • The sausages stay juicy while the peppers get sweet and slightly charred at the edges.
  • You can walk away for thirty minutes and come back to something that smells like you spent all day cooking.
02 -
  • Do not skip the halfway stir, the vegetables on the edges can char too quickly if left alone.
  • Let the pan rest for a minute before serving so the juices settle and don't run everywhere when you scoop.
03 -
  • Use a rimmed sheet pan so the juices do not spill over and smoke up your oven.
  • If your sausages are thick, poke a few holes in them with a fork before roasting so they cook evenly and release their flavor into the vegetables.

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