Sheet Pan Sausage Peppers (Print)

Spiced halal sausages roasted with bell peppers and onions for a vibrant, easy-cooked meal.

# What You Need:

→ Proteins

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

→ 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 Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - Place sliced bell peppers and red onion evenly on the sheet pan. Sprinkle minced garlic over them.
03 - Drizzle olive oil over vegetables, then evenly sprinkle oregano, paprika, red pepper flakes if using, salt, and black pepper. Toss gently on the pan to coat everything well.
04 - Nestle the halal sausages among the vegetables on the pan.
05 - Roast in the preheated oven for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through until sausages reach an internal temperature of 165°F and vegetables are tender and caramelized.
06 - Remove from oven, garnish with fresh parsley, and serve hot in halal rolls or over cooked rice if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is just a quick wipe and youre done.
  • The sausages get beautifully browned while the peppers turn sweet and jammy at the edges.
  • It tastes like youve been cooking all day, but you barely lifted a finger.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, use two pans if you need to double the recipe.
  • Turn the sausages halfway through or they will brown unevenly and stick to the parchment.
  • Let the pan sit for a minute before serving so the juices settle and the flavors come together.
03 -
  • Cut the vegetables into similar sized pieces so they cook evenly and nothing burns while something else stays raw.
  • Use a meat thermometer to check the sausages instead of guessing, overcooked sausages turn dry and lose all their flavor.
  • Save the pan drippings and toss them with pasta the next day for an instant sauce.

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