1-Pan Sausage, Onion and Pepper Supper

by Dorothy Reinhold on May 30, 2015

Print This Post Print This Post Sausage, Onion and Pepper Supper | 1-Pan Easy Sausage Supper | ShockinglyDelicious.com

I am such a fan of things that make it easy.

1-pan dinners, for example. Whether a skillet dinner like Sesame Pork Stir-Fry Bowl, or supper made on a sheet pan like Sweet Potatoes with Beans and Baby Spinach, the fewer pans to wash, the better.

1-Pan Sausage, Onion and Pepper Supper recipe on ShockinglyDelicious.comMy latest dinner-made-easy is a slight riff on an idea from the book “Sheet Pan Suppers,” by Molly Gilbert. It’s a classic — sausage, onions and peppers, garlicked up and roasted all together in the oven for ease. Serve it in a roll, sandwich-like, or on greens, depending on your relationship to carbohydrates that day.

Onions, peppers and garlic ready for the oven on ShockinglyDelicious.comLine the pan with foil for easy cleanup. Toss everything with olive oil.

Lay sausages on top of onions, peppers and garlic on ShockinglyDelicious.comLay the sausages on top and roast.

Roasted and out of the oven on ShockinglyDelicious.comOut and done!

You just about have time to set the table, look at the mail and pour the wine before dinner is ready.

1-Pan Sausage, Onion and Pepper Supper

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 4 servings

Garlicky peppers, onions and sausages are roasted until browned, then piled either in a bun or on greens, depending on how you feel about carbs that day.


  • 2 large onions, sliced into 3/4-inch wedges
  • 25 mini colored bell peppers, caps removed (or 3-4 regular sized bells)
  • 8 cloves garlic, paper skin removed
  • Pinch kosher salt
  • Pinch red pepper flakes
  • 1 pound mild Italian sausages (4-5 sausages)
  • 3 tablespoons extra-virgin olive oil


  1. Heat the oven to 450F degrees.
  2. Line a sheet pan with parchment paper or use aluminum foil and mist the foil with cooking spray.
  3. Add onions, peppers, garlic, salt, pepper flakes and sausages to the pan. Drizzle with olive oil and toss to coat everything. Spread vegetables out in a single layer, and lay the sausages on top.
  4. Roast for about 45 minutes. Vegetables will be somewhat charred and sausages will be browned on outside.
  5. Remove pan from oven and serve in buns or over wilted greens.
  6. Serves 4.


Recipe source: Dorothy Reinhold | Shockingly Delicious, lightly adapted from "Sheet Pan Suppers," by Molly Gilbert.


 1-Pan Sausage, Onion and Pepper Supper easy recipe on ShockinglyDelicious.com#OXOGreenSaver

Another thing that has made it easy for me is a new gadget called the GreenSaver, from OXO, the folks who make well-designed kitchenware and housewares. The GreenSaver is a food storage system that prolongs the life of produce so you can save more and waste less. You know how you buy produce, stick it in the fridge and mere days or a week later sometimes it is slimy or half rotted?

The problem begins with gas. Fruits and vegetables naturally give off ethylene gas, but this gas speeds up the ripening process, causing produce to over-ripen and go bad. It’s especially bad when produce touches the walls of containers, bags or crispers, where moisture can build up and cause rotting.

How does the OXOGreenSaver workThe GreenSaver has an activated carbon filter to absorb the gas, slowing down the aging process and keeping produce fresh longer. It also has a basket insert to keep produce away from the walls, promoting airflow.

OXOGreenSaver and Melissa's Mini Peppers on ShockinglyDelicious.com

OXO sent a GreenSaver for me to try, and Melissa’s Produce sent a couple of bags of delicious, crisp, fresh mini bell peppers to take this gadget through its paces.

OXOGreenSaver with Melissa's Peppers in it on ShockinglyDelicious.comIt was easy to assemble (simply insert the filter into the lid), and I must say that after a week in the GreenSaver in the fridge, those peppers looked every bit as new and crisp as when I put them in. Normally I would have seen wrinkling (moisture loss) and some soft spots on the peppers; they were ready to use in my Sausage, Onion and Pepper Supper.OXOGreenSaver in the refrigeratorThey come in several sizes. I got the 4.3 quart size to try. I plan to go buy several others.

We use a lot of produce in the ShockD kitchen. My new motto: No more waste!

Disclosure: OXO sent the GreenSaver and Melissa’s Produce sent the peppers, for review.

{ 14 comments… read them below or add one }

Morocco March 20, 2023 at 8:48 am

I have to try this recepe for the coming party I have at my house. Thank you for sharing this


Dorothy Reinhold March 20, 2023 at 11:43 am

This is very adaptable, and you can scale it to size. Allow 1 sausage per person, in general.


Frank December 7, 2017 at 8:51 pm

Similar to you, growing up, my mom made sausage and peppers that she then mixed in with pasta sauce and served over spaghetti.


Dorothy Reinhold December 8, 2017 at 5:42 am

That’s a good idea!


Emily June 1, 2015 at 6:26 am

wow!! that looks so good! i love easy summer meals like this. Can’t wait to try it, pinned!


Kristen @ A Mind Full Mom June 1, 2015 at 4:42 am

I love one pan dinners myself and I really love ANYTHING that helps prolong the life of produce. This looks like a great product!


Gwen @simplyhealthyfamily May 31, 2015 at 12:27 pm

I’ve had my eye on that OXO food saver!! Perfect & simple weekday supper. Saving & sharing 😉


Sippitysup May 31, 2015 at 10:23 am

I made a pretty good one pan wonder myself last night. Sausage lends itself well to these kinds of meals too. I think they render just enough tasty fat to make everything on the tray taste better. GREG


Dorothy Reinhold June 1, 2015 at 8:21 am

I so agree about the sausage, and the magic it does to other food on the sheet pan.


Christine May 31, 2015 at 8:31 am

I love sausage and peppers but have never done it this way. So simple and yummy!


Dorothy Reinhold June 1, 2015 at 8:21 am

You need to try it! Effortless.


Liz May 31, 2015 at 8:17 am

Love this recipe and I’ll have to check out the oxo container. Thank you.


Helene May 31, 2015 at 8:14 am

I really like this roast everything movement, so easy and fat reduced. Major meal with minor work.


Dorothy Reinhold June 1, 2015 at 8:22 am

Exactly right. No tending a pot or skillet.


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