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.
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 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.
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.
How to make Chicken Sausage And Peppers on a sheet pan
- 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.
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.
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Sheet Pan Chicken Sausage And Peppers Dinner
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.
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 Information:
Yield:
2Serving Size:
1Amount Per Serving:Calories: 217Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 256mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 12g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.