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Sarah Mock· October 9, 2017 · Last Modified: February 9, 2021

Sheet Pan Chicken Sausage And Peppers Recipe

Chicken Recipes, Poultry Recipes

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Sheet pan chicken sausage and peppers is and easy dinner idea. Serve these roasted chicken sausage and peppers in your favorite hoagie roll or over a bed of cauliflower rice for a gluten free option.

 sheet pan chicken sausage and peppers

This delicious recipe post is in partnership with al fresco. All opinions are my own but the recipe is for you to enjoy!

I love this  super simple sheet pan chicken sausage and peppers recipe because it has easy clean up!  You KNOW I am not one to love to do the dishes.

sheet pan chicken sausage and peppers

sheet pan chicken sausage and peppers ingredients

  • al fresco all natural chicken sausage*
  • onion
  • bell peppers
  • olive oil
  • Italian Seasoning
  • Foil

*Sweet Italian style featured here but there are 10 all natural fully cooked dinner sausages to choose from.

sheet pan chicken sausage and peppers

About al fresco

al fresco all natural offers more than 30 flavorful and healthy chicken products ranging from dinner and breakfast sausage to meatballs, chicken burgers and chicken bacon. All of al fresco products have at least 50% less fat than traditional pork and beef products, are 100% all natural and delicious. There are no artificial ingredients, no preservatives, no nitrates or nitrites, and are MSG/gluten-free.

onions and peppers on foil

How to make Chicken Sausage And Peppers on a sheet pan

  1. Slice the onions and peppers in large slices. 
  2. Line 2 sheet pans or cookie sheets with foil. 
  3. Drizzle olive oil over the heated pans.
  4. Evenly spread the peppers, onions and chicken sausage over the heated foil covered pans. Be sure the cut side of the al fresco all natural sausage is in full contact with the pan.
  5. Drizzle with olive oil again and sprinkle with Italian seasoning.
  6. Bake for 20 minutes.
  7. After 20 minutes, rotate the pans and stir the peppers, onions and sausage.
  8. Bake an additional 10 minutes until the vegetables are tender.
  9. Serve in your favorite hoagie roll or over a bed of cauliflower rice for a gluten free option.

Chicken Sausage and Peppers tips:

  • Preheat the pans in the oven as the oven is preheating to 400 degrees.
  • Slice the al fresco all natural chicken sausage on the bias. You will get a larger surface area, giving you more caramelization of the chicken sausage as it cooks on the sheet pan.
  • Don’t go thin on your sliced vegetables! They will shrivel to nothing. You want something to sink your teeth into.
  • I suggest 2 pans so that the pan is not over crowded with chicken sausage and peppers. Over crowding the pan will have the peppers and onions steam instead of sear. We want a sear to give everything on the sheet pan a lovely caramel color.
  • To avoid poor circulation and over heating the bottom of the pans, place the sheet pans 1 shelf apart with one close to the left side of the oven and one closer to the right side of the oven.

Pin This:

Sheet Pan Chicken Sausage And Peppers Dinner

Sarah Mock
Sheet pan chicken sausage and peppers is and easy dinner idea. Serve these roasted chicken sausage and peppers in your favorite hoagie roll or over a bed of cauliflower rice for a gluten free option.
4.5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Easy Recipes
Cuisine American
Servings 2
Calories 217 kcal

Ingredients
  

  • 1 package al fresco all natural chicken sausage
  • 1 large onion
  • 3 bell peppers
  • olive oil
  • Italian Seasoning
  • Foil

Instructions
 

  • Slice the onions and peppers in large slices. 
  • Line 2 sheet pans or cookie sheets with foil. 
  • Drizzle olive oil over the heated pans.
  • Evenly spread the peppers, onions and chicken sausage over the heated foil covered pans. Be sure the cut side of the al fresco all natural sausage is in full contact with the pan.
  • Drizzle with olive oil again and sprinkle with Italian seasoning.
  • Bake for 20 minutes.
  • After 20 minutes, rotate the pans and stir the peppers, onions and sausage.
  • Bake an additional 10 minutes until the vegetables are tender.
  • Serve in your favorite hoagie roll or over a bed of cauliflower rice for a gluten free option.
  •  

Notes

  • Preheat the pans in the oven as the oven is preheating to 400 degrees.
  • Slice the al fresco all natural chicken sausage on the bias. You will get a larger surface area, giving you more caramelization of the chicken sausage as it cooks on the sheet pan.
  • Don’t go thin on your sliced vegetables! They will shrivel to nothing. You want something to sink your teeth into.
  • I suggest 2 pans so that the pan is not over crowded with chicken sausage and peppers. Over crowding the pan will have the peppers and onions steam instead of sear. We want a sear to give everything on the sheet pan a lovely caramel color.
  • To avoid poor circulation and over heating the bottom of the pans, place the sheet pans 1 shelf apart with one close to the left side of the oven and one closer to the right side of the oven.

 

Nutrition

Serving: 1gCalories: 217kcalCarbohydrates: 20gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 35mgSodium: 256mgFiber: 4gSugar: 9g
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

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