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When you don’t feel like firing up the grill, turkey sausage and peppers in the oven do the trick, and it couldn’t be easier. Seven ingredients, 25 minutes of cook time, and one pan. Pile it into a fresh hoagie, serve it over rice, or just enjoy it as is.
Cooking turkey sausage and peppers in the oven is a fantastic alternative to the usual grilling method, whether because of cold weather or sheer laziness! It’s also a leaner alternative to my pork sheet pan sausage & peppers recipe. The turkey sausage comes out juicy and tender, and the veggies are crisp and well-seasoned with my homemade Italian seasoning.
If you’re looking for more ways to swap turkey in for red meat, check out my turkey burger recipe (it’s a reader favorite), or these incredibly tender ground turkey meatballs. For comfort food, try this ground turkey lasagna recipe.
A Few Good Reasons to Make This
- It’s all on one pan. Everything roasts together, so cleanup is a breeze.
- It only takes 7 ingredients. A short, simple list of easy-to-find staples.
- It’s ready in about 25 minutes. Fast enough for a busy weeknight.
- It’s lean and full of flavor. Turkey sausage keeps it lighter, and the peppers and onions roast until sweet and caramelized.
- It’s endlessly flexible. Pile it on a bun, spoon it over rice, or eat it right off the pan.
Tips to Keep Sausage Juicy
The best way to check doneness is a meat thermometer, but going into a sausage’s casing causes a lot of juice to escape—and we don’t want that. Here are some tips:
- With a thermometer: slide the tip in through the end of the sausage (where there’s typically an opening), down the long axis toward the center. That keeps the casing on the sides intact, so the juices and fat stay where they belong.
- No thermometer? Give a link a gentle press with your fingers or tongs. A cooked sausage should feel firm and spring back, not soft or squishy.
You want chicken or turkey sausage to reach an internal temperature of 160-165ºF.
Let the sausage rest for 5-10 minutes before cutting into it to let the juices redistribute throughout the meat.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Turkey sausage: Look for big, full-size sausage links, not the small breakfast ones. Sweet Italian is great, and spicy is a good choice if you like some heat.
- Veggies: Bell peppers, onions, and tomatoes all roast well at a high temperature for the 20-25 minutes needed. You can choose other veggies, but make sure they can roast the whole time or, if they’re more delicate, add them halfway through. (See modification options below).
- Seasoning: A simple Italian herb mix works here. I like to use my homemade Italian seasoning.
- Tomato paste: It adds a little extra flavor to the veggies, and I love it. If you don’t have any, just skip it. The dish will still be delicious.
Want to use up your cherry tomatoes? See more cherry tomato recipes here!
How to Make Turkey Sausage & Peppers In the Oven
Step 1: Prep & Season the Veggies
Preheat the oven to 400º F.
Transfer the sliced bell pepper, onion, and tomatoes into a large mixing bowl. Drizzle with olive oil, then stir in the tomato paste, Italian seasoning, and pepper. Add salt only if your Italian seasoning isn’t already salted. Toss well to coat evenly.
Step 2: Arrange Everything on the Sheet Pan.
Dump the seasoned veggies onto a parchment-lined sheet pan and spread them evenly. Tuck the sausages among the veggies.
Step 3: Bake Until Sausage is Cooked Through
Bake for 20-25 minutes, or until the veggies are tender and the sausages are cooked through, reaching an internal temperature of 160-165º F. (You can check this with a meat thermometer.)
Step 4: Let the Sausages Rest
Remove from the pan from the oven and let the sausages rest for at least 5 minutes before cutting into them or serving.
Serve It With…
I love stuffing the turkey sausage and veggies into a hoagie with a slice of provolone cheese. On the side, serve this with a lemon arugula salad with parmesan, oven-roasted mini potatoes, air fryer French fries, or this refreshing crunchy quinoa chickpea salad.
If you like bowl meals, you could pile this over rice with a nice drizzle of parsley & cilantro chimichurri (so good)!
Make It Your Own…
- More veggie options: Cauliflower, mushrooms, and sliced cabbage can all cook at 400ºF for 20-25 minutes. If you want to add veggies like broccoli, zucchini, or summer squash, add them halfway through the cook time.
- Melted cheese: Place a slice of provolone over each sausage during the last 5 minutes of roasting.
- Sauce options: Whole-grain mustard, parsley & cilantro chimichurri, and marinara sauce are all delish with turkey sausage & peppers.
Love sheet pan meals? I’ve got a whole collection here!
Storage Tips
- Fridge: Refrigerate turkey sausage and veggies in an airtight container for up to 3 days.
- Freezer: Let the turkey sausage cool, then store it in a freezer-safe bag for up to 3 months. The roasted veggies will become mushy once thawed, so I don’t recommend freezing them.
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Sheet Pan Turkey Sausage & Peppers In the Oven
Equipment
- Sheet pan
Ingredients
- 19 oz sweet Italian turkey sausage (4-5 links; just over 1 lb)
- 1 tablespoon olive oil
- 3 large bell peppers, cored and sliced into bite-sized pieces
- 1 large red onion, sliced into bite-sized wedges
- 8 oz cherry tomatoes
- 1.5 tablespoons Italian seasoning
- 1 teaspoon tomato paste
- Sea salt and cracked black pepper, to taste, *See notes
Instructions
- Preheat the oven to 400º F.
- Place the sliced bell pepper, onion, and tomatoes into a large mixing bowl. Drizzle with olive oil, then stir in the tomato paste, Italian seasoning, and pepper. Add salt to taste—be careful if your Italian blend is already salted.
- Dump the seasoned veggies onto a parchment-lined sheet pan and spread them out evenly, then nestle the sausages among the veggies.
- Transfer the sheet pan to the oven and bake for 20-25 minutes, or until the veggies are tender and the sausages are cooked through with an internal temperature of 160-165º F. (You can check this with a meat thermometer.)
- When done, remove the pan from the oven and let the sausages rest for at least 5 minutes before cutting into them or serving.
- Serve on fresh buns, over rice, or eat as is!
Notes
Nutrition
More Tasty Sheet Pan Meals to Make…
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This was delicious and easy to make. A lot of flavor for not a lot of effort. Excellent topped with marinara and Parmesan cheese! I used mild italian poultry sausage and cut each in half.
I’m so glad you enjoyed this, Saf! A lot of flavor and low effort is the goal. Thanks for taking the time to leave a comment and rating :)
So yummy and easy to make.. one pan and no fuss.. love the ingredients and savoury taste..❤️guess what’s for dinner tonight!
We always look forward to this and are having it tonight in fact! My hubby says he feels like he’s at the fair( his favorite thing being the sausage, onion and pepper subs, but this is way healthier and soooo good! We don’t eat high fat anything anymore so I am always looking up recipes using turkey/chicken/veggies/whole wheat pastas etc, just anything healthier for us! I love to cook and can have something different on the table every night! Thank you!!!!
I’m so glad you and your family have been enjoying this one! I love swapping turkey and chicken in for red meat. It works more than people can imagine. I’ve got a lot of other ground turkey and chicken recipes here if you guys are interested! Thanks so much for taking the time to comment and rate the recipe :) I really appreciate it!
I used a bag of frozen peppers and onions from Trader Joes added Italian seasoning . Baked 25 minutes , came out delicious.
So happy to hear it, Maria!
I have tons of frozen peppers. Do you drain them so they are not watery before using them? And do the temp and time change.I don’t like to chop fresh peppers.T/y
I’ve never used frozen peppers for this recipe, but I’d probably just throw them onto the sheet pan frozen with everything else. I imagine they are frozen uncooked peppers?
What is nutritional value of this recipe
Carbs?
If you pop this recipe into an app like MyFitnessPal it will give you a pretty accurate calculation.
This is one of my favourite meals of all time! It is so easy to make, so flavourful, clean up is a breeze and everyone in my house loves it!
Stacey! This makes my day :)