Oven Baked Sausage and Peppers (Italian Style)

A hearty, rustic Italian classic where juicy sausages are baked with colorful peppers, onions, and herbs until everything is caramelized and fragrant. It’s a dish that fills the kitchen with irresistible aromas and makes for an easy, satisfying meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple, hands-off, and packed with flavor. The sausages roast beautifully in the oven while the peppers and onions turn tender and sweet. It’s a complete, comforting meal that pairs perfectly with crusty bread or pasta and is ideal for feeding a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 Italian sausages (mild or hot depending on preference)
2 green bell peppers, sliced
2 red bell peppers, sliced
1 onion (any kind will do), sliced
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Other Ingredients for Serving
Italian or French bread
Giardiniera

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
2. Place the sliced green and red peppers and the onion in the dish. Drizzle with olive oil, sprinkle with oregano, basil, salt, and black pepper, and toss to coat evenly.
3. Nestle the Italian sausages among the vegetables. Turn them once to lightly coat with the oil and seasonings.
4. Bake uncovered for 25 minutes. Remove from the oven, flip the sausages, and stir the vegetables.
5. Continue baking for another 20–25 minutes, or until the sausages are browned and cooked through (internal temperature should reach 160°F / 71°C) and the peppers are tender and slightly caramelized.
6. If I want extra color, I broil everything for 2–3 minutes at the end.
7. Serve hot with Italian or French bread on the side, or pile the sausage and peppers into rolls and top with giardiniera for a classic sandwich.

Servings and Timing

This recipe makes 4 servings (two sausages per person).
Preparation time: ~10 minutes
Cooking time: ~45–50 minutes
Total time: ~55–60 minutes

Variations

• I sometimes add sliced yellow or orange bell peppers for more color.
• For extra flavor, I splash a little red wine or balsamic vinegar over the vegetables before baking.
• I like mixing mild and hot sausages for a balance of heat.
• I occasionally add small potatoes or mushrooms to the pan to make it more substantial.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I bake everything covered at 350°F (175°C) until warmed through, or heat in a skillet over medium heat with a splash of water or broth to keep the peppers tender. The sausages also reheat well in the microwave in short bursts.

FAQs

Can I use uncooked sausages for this recipe?

Yes. I bake them raw along with the vegetables. The oven’s heat cooks them fully while rendering their juices into the peppers and onions for extra flavor.

Should I prick the sausages before baking?

I prefer not to, as this keeps the juices inside and the sausages stay plump. If I’m worried about splattering, I make a tiny slit in each one.

Can I use pre-cooked sausages?

Yes, but I reduce the baking time. I add them about halfway through cooking so they don’t dry out.

What kind of onions work best?

Any onion works—yellow for sweetness, red for color, or white for a sharper taste. I often use yellow because it caramelizes beautifully.

Can I make this dish ahead?

Yes. I assemble everything in the pan, cover it, and refrigerate it for up to 8 hours before baking. I just let it sit at room temperature for 10–15 minutes before putting it in the oven.

How do I prevent the vegetables from burning?

I toss them in enough olive oil and stir them halfway through baking. If needed, I cover loosely with foil during the first half of cooking.

Can I add tomato sauce to this recipe?

Yes, I sometimes add ½ to 1 cup of tomato sauce or crushed tomatoes before baking for a saucier version that’s great over pasta.

Can I grill the sausages instead?

Absolutely. I grill the sausages and bake or sauté the peppers and onions separately, then combine everything before serving.

What’s the best bread for serving?

I like crusty Italian or French bread with a chewy interior. It’s perfect for soaking up the flavorful juices.

How do I make it spicier?

I sprinkle in crushed red pepper flakes or use all hot Italian sausages for more heat.

Conclusion

This Oven Baked Sausage and Peppers recipe is a timeless Italian-style meal that’s comforting, colorful, and effortlessly delicious. The combination of juicy sausages, caramelized peppers, and savory herbs never disappoints. I love serving it with crusty bread and giardiniera for a simple yet hearty dinner that tastes like pure comfort.

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