Sheet Pan Sausage and Peppers

Happy Sunday, everyone! Welcome to Sunday Supper. Today’s supper is super simple and very quick. A colorful recipe with chicken sausage makes this one healthy and delicious. It’s easily customizable and is ready in half an hour, from prep to plate! If you wanted to go one pot further, you could make up some brown rice to along side. This recipe first appeared in December 2021, but it’s perfect for any time of year – especially with the colorful veggies. Let’s get to it! Here is Sheet Pan Sausage and Peppers.

I chose Sweet Italian Chicken Sausage and Hot Italian Chicken Sausage. The sweet/hot flavor of the sausages adds so much savory goodness to this dish, you hardly need any other seasonings!

Additionally, we have beautiful red, orange and yellow bell pepper and for our green component, green beans. And because you have to have some kind of onion in a sheet pan recipe, I have a leek.

The Prep

Preheat the oven to 400 degrees.

Onions always belong in a sheet pan bake, in my opinion. They get caramelized and maybe a little charred, adding tons of flavor and body to the overall dish. The reason I chose leeks for this recipe is because they have such a mellow flavor and their thinness means they will actually caramelize in this short, 15-18 minute bake.

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Put all the prepped ingredients in a large bowl and drizzle with olive oil, about 2 tablespoons. Add a generous pinch of Kosher salt, fresh ground pepper, thyme and oregano. Stir to coat all the ingredients and then pour out onto a sheet tray.

Bake for 15-18 minutes, turning the tray halfway through. The chicken sausage is precooked, so we only need it to take on some color and warm through. The bell peppers and green beans cook fast, and I don’t like them to get too soft. If you like your veggies really soft, you can bake for 20 minutes, or until they’re done to your liking.

And that’s it, Sheet Pan Sausage and Peppers! So quick and easy. A great meal prep recipe, pair it with rice or your favorite grain. The leftovers also are perfect for a frittata or an egg scramble.

Holiday Cheer

We are only five days away from Christmas; can you believe it?! Last year at this time, our house was being renovated. A couple times a week, we would come over to the house after the crew left for the day and walk around; imagining our Christmas decorations and celebrating the holiday with family in our new home. While this year has looked a lot different than we expected, one thing has exceeded all our expectations. And that is that Alex and I were able to safely move into our home and settle into our new married life together.

Our Christmas is a lot different this year, for many reasons. The most important reason for us though, is that we are finally home. Take care, everyone and remember what makes this season special; family, friends, love…and of course, good food! Follow me on Instagram and facebook to catch more glimpses behind the scenes of Djalali Cooks. If you missed it, check out last week’s Sunday Supper: The French Dip. See you all soon, xo Kelly

Print Recipe

Sheet Pan Sausage and Peppers

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – American

By Kelly Djalali – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 15-18 Minutes – Total Time: 25 Minutes

A colorful recipe with chicken sausage makes this one healthy and delicious.

Ingredients

• 8 Chicken Sausages, sliced into thick pieces
• 1 Red Bell Pepper, sliced into short strips
• 1 Orange Bell Pepper, sliced into short strips
• 1 Yellow Bell Pepper, sliced into short strips
• 3 hand fulls of Green Beans, chopped in half
• 1 Leek, sliced into thin rounds
• Olive Oil
• Generous pinch of Kosher salt, black pepper, thyme and oregano

Instructions

1

Preheat oven to 400 degrees.

2

Prep all ingredients.

3

Mix all ingredients in a large bowl to coat.

4

Pour onto a sheet pan and bake for 15-18 minutes, turning the tray halfway through cook time.

5

Season with more salt and pepper to taste.