Sheet Pan Sausage Peppers

I stumbled into this recipe on a Tuesday night when I had twenty minutes before everyone got home and a fridge full of peppers that needed using. The sausages were defrosted, the oven was hot, and I tossed everything onto one pan without much of a plan. What came out was so good that my kids started requesting it by name every week.

The first time I made this for guests, I panicked because it seemed too simple to serve company. But when they walked into the kitchen and smelled the paprika and caramelized onions, they thought I had been slaving away. I learned that night that the best meals dont have to be complicated, they just have to smell like home.

Ingredients

• Halal chicken or beef sausages: These are the heart of the dish, so buy good quality ones with plenty of seasoning already inside. I prefer chicken sausages because they stay juicy without releasing too much fat.
• Bell peppers: Use red and yellow for sweetness and color, they roast beautifully and get soft with crispy edges. Green peppers work too, but they bring a sharper bite.
• Red onion: Cut them into thick wedges so they hold their shape and turn golden without burning. Yellow onions work fine, but red onions add a hint of sweetness I really love.
• Garlic: Fresh minced garlic becomes fragrant and mellow in the oven, avoid garlic powder here because it burns too easily on a hot pan.
• Olive oil: Just enough to coat everything and help the spices stick, dont skip this or the vegetables will dry out instead of caramelizing.
• Dried oregano: This brings that classic Italian warmth, if you have fresh oregano, add it at the end because it loses flavor when roasted.
• Smoked paprika: A little smokiness makes the whole dish feel deeper and richer, regular paprika works but wont give you that same cozy flavor.
• Crushed red pepper flakes: Optional, but I always add them for a gentle background heat that doesnt overpower the sweetness of the peppers.
• Salt and black pepper: Season generously because the vegetables need it, taste a pepper slice halfway through if youre unsure.
• Fresh parsley: A handful of this at the end brightens everything up and makes the dish look like it came from a restaurant.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a large sheet pan with parchment paper. This high heat is what gives you those crispy, caramelized edges on the vegetables.

Arrange the vegetables:

Spread the sliced peppers and onion wedges across the pan in a single layer, then scatter the minced garlic over top. Give them room to breathe so they roast instead of steaming.

Season everything:

Drizzle the olive oil over the vegetables, then sprinkle on the oregano, paprika, red pepper flakes, salt, and black pepper. Use your hands to toss everything right on the pan until every piece is coated.

Add the sausages:

Nestle the sausages into the vegetables, tucking them in so theyre surrounded but not buried. They will release a little fat as they cook, which flavors everything around them.

Roast and turn:

Slide the pan into the oven and roast for 25 to 30 minutes, flipping the sausages and stirring the vegetables at the halfway mark. You want the sausages browned and the peppers soft with charred edges.

Finish and serve:

Pull the pan out when the sausages hit 165°F inside and the vegetables look jammy and golden. Scatter fresh parsley over everything and serve hot in rolls or over rice.

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One Sunday afternoon, my neighbor knocked on the door just as I pulled this out of the oven. I plated him some over rice without thinking twice, and he came back the next week asking for the recipe. That moment reminded me that food is meant to be shared, even when its just a Tuesday night sheet pan dinner.

How to Choose the Right Sausages

Look for halal sausages with visible seasoning and a firm texture, avoid anything that feels too soft or wet in the package. Chicken sausages stay leaner and cook faster, while beef sausages bring a richer, heartier flavor that holds up well to the roasted vegetables. If you can find spicy varieties, they add an extra layer of warmth without needing more spices.

What to Serve Alongside

This dish is perfect tucked into halal sandwich rolls with a drizzle of mustard or hot sauce. I also love serving it over buttery rice or couscous to soak up all the pan juices. A simple green salad with lemon vinaigrette balances the richness and makes the meal feel complete.

Making It Your Own

You can easily swap in whatever vegetables you have on hand, zucchini, mushrooms, and cherry tomatoes all roast beautifully at this temperature. If you like things spicier, double the red pepper flakes or toss in sliced jalapeños before roasting. For a touch of sweetness, drizzle a little balsamic vinegar over the vegetables during the last five minutes of cooking.

• Try adding sliced potatoes for a more filling one pan meal.
• Finish with a squeeze of fresh lemon juice for brightness.
• Leftovers make an incredible breakfast scrambled into eggs.

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This recipe has become my go to whenever I need dinner to feel special without any fuss. I hope it brings the same easy comfort to your table that it has brought to mine.

Recipe Questions & Answers

→ What sausages work best for this dish?

Halal chicken or beef sausages with mild to medium spices complement the vegetables well and ensure the dish stays flavorful without overpowering the peppers.

→ Can I add other vegetables to this sheet pan meal?

Yes, sliced mushrooms or cherry tomatoes can be added for extra flavor and color without changing the cooking time significantly.

→ How do I know when the sausages are perfectly cooked?

The sausages should reach an internal temperature of 165°F (74°C) and have a browned, caramelized exterior while remaining juicy inside.

→ What side dishes pair well with this roasted sausage and pepper dish?

Serving it with halal sandwich rolls or cooked rice balances the spices and adds a satisfying base that complements the roasted vegetables and meat.

→ Is this dish suitable for dairy-free diets?

Yes, this dish contains no dairy ingredients and is suitable for dairy-free diets when using appropriate sausages and sides.