This lean, flavorful weeknight dish for turkey sausage and peppers is built for simplicity. With just 7 ingredients, about 25 minutes cook time, and a single sheet pan, it’s an easy, satisfying meal. Serve it on a bun, over rice, tossed with pasta, or enjoy it straight from the pan—every way is delicious.
Table of Contents
- Why You’ll Love This Recipe
- Turkey Sausage and Peppers Ingredients
- Recipe Variations & Modifications
- How to Make Turkey Sausage & Peppers on a Sheet Pan
- How to Serve This Dish
- Storage & Reheating
- More Tasty Sheet Pan Meals to Make…
- Sheet Pan Turkey Sausage and Peppers Recipe
This recipe offers a well-seasoned, heart-conscious take on classic sausage and peppers by using turkey sausage. Cherry tomatoes add brightness and the blend of Italian-style herbs brings everything together. The result is a simple, family-friendly dinner that still feels comforting and full-flavored.
Why You’ll Love This Recipe
- Quick and easy: Minimal prep and under 30 minutes from start to table.
- Big flavor with less fat: Lean turkey sausage stays juicy when roasted with seasoned vegetables.
- Minimal cleanup: One sheet pan does the work so you spend less time washing dishes.
Turkey Sausage and Peppers Ingredients
A complete ingredient list with measurements follows in the recipe card below.
- Turkey sausage: Use full-size Italian-style sausages (sweet or hot depending on preference).
- Olive oil: Helps the vegetables roast and caramelize.
- Bell peppers and red onion: Core and slice into bite-sized pieces so everything cooks evenly.
- Cherry tomatoes: Add a pop of acidity and juiciness to the pan.
- Italian seasoning: A convenient herb blend that seasons the vegetables and complements the sausage.
- Tomato paste (optional): Just a little adds depth and umami to the vegetables; omit if you don’t have any.
- Salt and pepper: To taste.
Recipe Variations & Modifications
- Sausage swaps: Chicken or pork sausage are easy alternatives if you prefer a different protein.
- Vegetable swaps: Swap a pepper for zucchini, summer squash, or mushrooms for variety.
- Heat: Use spicy Italian turkey sausage or add crushed red pepper flakes to the seasoning for extra kick.
How to Make Turkey Sausage & Peppers on a Sheet Pan
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine the sliced bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, add the tomato paste (if using), Italian seasoning, and season generously with salt and cracked black pepper. Toss until all pieces are evenly coated.
- Spread the seasoned vegetables evenly on a parchment-lined sheet pan. Nestle the turkey sausages among the vegetables so everything roasts together.
- Roast for 20–25 minutes, until the vegetables are tender and the sausages are fully cooked. Sausages should reach an internal temperature in line with package guidance (typically about 160–165°F for turkey sausage).
- Remove from the oven and serve immediately.
How to Serve This Dish
Serve the sausages and peppers on a toasted bun with melted provolone and your choice of mustard or marinara for a classic sandwich. This mixture is also excellent over plain rice or pilaf, tossed with pasta, or simply plated with a side salad for a lighter meal. Leftovers work well folded into scrambled eggs for a hearty breakfast.
Storage & Reheating
- Leftovers: Store in an airtight container in the refrigerator for 3–4 days.
- Reheating: Rewarm in the microwave in short increments until heated through, or place a sandwich wrapped in parchment in an air fryer for a few minutes until warmed and the cheese is melted.
If you make this Sheet Pan Turkey Sausage and Peppers recipe, please consider leaving a rating and a short note about how it turned out—your feedback helps others and makes the recipe better over time.
More Tasty Sheet Pan Meals to Make…
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Sheet Pan Turkey Sausage and Peppers
Equipment
- Sheet pan
- Parchment paper (optional)
Ingredients
- 1 lb sweet Italian turkey sausage (or spicy if you prefer)
- 2 TBSP olive oil
- 3 large bell peppers, cored and sliced into bite-sized pieces
- 1 large red onion, sliced into wedges
- 8 oz cherry tomatoes
- 1.5 TBSP Italian seasoning
- 1 tsp tomato paste (optional)
- Kosher salt and cracked black pepper, to taste
Instructions
- Preheat oven to 400º F.
- Place all vegetables in a large mixing bowl. Drizzle with olive oil, then add tomato paste (if using), Italian seasoning, salt, and pepper. Toss well to coat.
- Spread the seasoned vegetables on a parchment-lined sheet pan and tuck the sausages among them.
- Bake for 20–25 minutes, until vegetables are tender and sausages are cooked through.
- Remove from oven and serve.
Notes
Leftovers: Store in an airtight container in the fridge for 3–4 days.
To reheat: Microwave in short increments until warmed through, or assemble on a bun with cheese, wrap in parchment, and warm in an air fryer for a few minutes.