Baked Italian Sausage and Peppers

Ingredients

• 4bell peppers, any colour, sliced
• 2white onions, sliced
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)Italian seasoning
• 5 ml (1 teaspoon)kosher salt, omit if your seasoning contains salt
• 454 g (1 pound)Italian sausages, sweet, mild or hot
• 360 ml (1½ cups)marinara sauce, for dipping
• to tastebasil and Parmesan, for serving

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Season the vegetables

   Spread the sliced peppers and onions on a large baking tray. Toss them with the olive oil, Italian seasoning and salt, then nestle the sausages among the vegetables.

3. 3

   Roast and turn

   Bake for 15–20 minutes. Take the tray out, turn the sausages and stir the peppers and onions to help prevent burning. Pour the marinara sauce into an ovenproof bowl, then return the tray and bowl to the oven for 10–15 minutes, or until the sausages are cooked through.

4. 4

   Finish and serve

   Serve topped with basil and Parmesan.

What is baked Italian sausage and peppers?

Sausage and peppers is a familiar Italian-American combination, often cooked together and served as a hearty main or in a sandwich. This version uses the oven rather than a hob, roasting the sausages with peppers and onions on one tray.

Sweet vegetables, savoury sausage and Italian seasoning provide the main flavour. Marinara on the side adds a tomato-rich dip without making the vegetables soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 533 calories, 19g protein, 19g carbs, 43g fat.

The peppers and onions contribute most of the carbohydrates, while the sausages and olive oil account for much of the fat and the sausages provide protein. For a more balanced plate, serve a portion with a green salad or another vegetable side.

Choosing the sausage

Sausage style: Sweet, mild or hot Italian sausages all work here; choose according to how much heat you want. Keep the links whole for roasting as directed.

Seasoning: Italian seasoning flavours both the vegetables and the tray juices. Check whether it contains salt before adding the kosher salt.

Getting the vegetables ready

Even slices: Cut the peppers and onions into reasonably similar-sized pieces so they roast at a similar pace. Spread them across a large tray rather than piling them up.

Oil and seasoning: Toss the vegetables thoroughly so the oil and herbs coat them. Nestle the sausages into the vegetables, leaving space around them for hot air to circulate.

Turning halfway through

At 15–20 minutes, take the tray from the oven and turn the sausages. Stir the vegetables as well, especially any pieces catching at the edges.

This mid-roast check redistributes the vegetables and gives the sausages a chance to brown more evenly. Return the tray to the oven for the remaining 10–15 minutes.

Checking for doneness

Sausages: Cook until the links are cooked through; the precise time can vary with their size and your oven. If you are unsure, check the centre with a food thermometer and follow the safe temperature guidance for the sausage you have.

Vegetables: Look for softened peppers and onions with browned edges. If the sausages are ready before the vegetables have browned to your liking, remove the sausages and continue roasting the vegetables.

Serving the tray

Marinara: Warm the sauce in an ovenproof bowl alongside the tray for the final 10–15 minutes, as directed. Set it out for dipping when you serve.

To finish: Add basil and Parmesan at the table. Bread, pasta or a simple salad can round out the meal, depending on what you fancy.

Recipe notes & tips

• Use a large tray so the vegetables have room to roast rather than steam.
• Slice the onions and peppers to a similar thickness for more even cooking.
• Check the salt in your Italian seasoning before adding the measured salt.
• Stir the vegetables and turn the sausages after the first 15–20 minutes.
• Warm the marinara in an ovenproof bowl for the final stretch of baking.
• Add the basil and Parmesan just before serving.

Variations

• Choose hot links: Use hot Italian sausages for a spicier tray.
• Mix the peppers: Combine different colours for variety in flavour and appearance.
• Add extra herbs: Finish with a little more fresh basil at the table.
• Make it a sandwich: Tuck the cooked sausage and vegetables into a bread roll.
• Serve with pasta: Put the sausages and peppers alongside pasta and use the marinara as a sauce.

Common mistakes to avoid

• Crowding the tray: The vegetables may steam instead of brown; spread them out on a large tray.
• Skipping the mid-roast stir: Vegetables can catch at the edges; stir them when you turn the sausages.
• Adding salt without checking: Seasoned Italian blends may already contain salt; check the label and omit it if needed.
• Assuming the sausages are done by time alone: Sizes and ovens vary; check that they are cooked through.
• Adding the toppings too early: Basil can lose its fresh character in the oven; add it when serving.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until steaming hot in the oven or microwave; store the marinara separately if possible.

Frequently asked questions