Chicken Sausage and Peppers

We love the ease of sheet pan suppers and this one, with its 15 minutes of prep time, is a perfect example of why. Your meat and veggies cook together to make a healthy meal that comes together fast.

Chicken Sausage and Peppers
Photo: Carson Downing
Prep Time:
15 mins
Roast Time:
40 mins
Total Time:
55 mins
5 1/2 cups


  • Nonstick cooking spray

  • 4 medium red, yellow, orange, and/or green sweet peppers, cut into 1-inch pieces

  • 1 large sweet onion, cut into thin wedges

  • 2 cup grape tomatoes

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar

  • 1 12 ounce pkg. Italian-flavor cooked chicken sausage, bias-sliced into thirds

  • 1 tablespoon snipped fresh oregano

  • Toasted baguette slices (optional)


  1. Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. In the prepared pan combine peppers, onion, and tomatoes. Drizzle with oil and vinegar; toss gently to coat. Roast 30 minutes.

  2. Push vegetables to one side, exposing about one-fourth of the pan. Place sausage in pan. Roast 10 to 15 minutes more or until vegetables are tender and sausage is heated through. Top with oregano. If desired, serve with toasted baguette slices.

Nutrition Facts (per serving)

249 Calories
11g Fat
20g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 249
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 494mg 21%
Total Carbohydrate 20g 7%
Total Sugars 11g
Protein 18g
Vitamin C 161.5mg 808%
Calcium 40mg 3%
Iron 1.7mg 9%
Potassium 574mg 12%
Folate, total 80.1mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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