Sheet Pan Turkey Sausage & Peppers In the Oven
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.
Servings: 5 servings
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 info is calculated based on the sausages and veggies alone (no bun or rice).
Adding salt depends on how salty your Italian seasoning blend is, so taste and add sea salt only if needed.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 8g | Protein: 20g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 1g | Sugar: 5g
