Sheet Pan Turkey Sausage and Peppers
This lean and flavorful weeknight recipe for turkey sausage and peppers keeps things real simple. Just 7 ingredients, 25 minutes of cook time, and one sheet pan for ultimate convenience. Pop it all onto a bun, pile it over rice, or eat it as it! However you serve it, you'll love it.
Servings: 5 servings
Equipment
- Sheet pan
- Parchment paper (optional)
Ingredients
- 1 lb sweet Italian turkey sausage You can substitute sausage for pork/spicy sausages if preferred
- 2 TBSP 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 TBSP Italian seasoning
- 1 tsp tomato paste
- Kosher salt and cracked black pepper, to taste
Instructions
- Preheat oven to 400º F.
- Place all of the vegetables into a large mixing bowl. Drizzle them with olive oil, then add the tomato paste, Italian seasoning, salt, and pepper. Toss well to ensure everything is evenly coated.
- Dump the seasoned veggies out onto a parchment-covered sheet pan and spread them out evenly. Tuck the sausages onto the pan between the veggies.
- Place the sheet pan into the oven and bake for 20-25 minutes, or until the veggies are tender and the sausages are cooked, reaching an internal temperature of 160-165º F. (You can check this with a meat thermometer.)
- Remove from the oven and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
To reheat, pop the leftovers in the microwave and heat in 25-second increments until warmed through. Another fun option is to tuck the leftovers into a bun with some provolone, wrap it up tightly in parchment, and reheat it in the airfryer for 5 minutes.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Fiber: 3g | Sugar: 4g
