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Dump-and-Go Italian Sausage and Peppers - A Fast, Flavor-Packed Weeknight Winner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds Italian sausage links (sweet, mild, or hot)
  • 3 bell peppers, sliced (mix of red, yellow, and green for color)
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced (optional but recommended)
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted if you like a smoky note)
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar (optional, for tang and depth)
  • Fresh basil or parsley, chopped, for garnish (optional)
  • Serving options: hoagie rolls, cooked pasta, polenta, or rice

Method
 

  1. Prep your pan. Heat the oven to 400°F. Lightly oil a large baking dish or sheet pan with sides, or line it with parchment for easy cleanup.
  2. Slice the veg. Cut bell peppers and onion into 1/2-inch slices. Keep them similar in size so they cook evenly.
  3. Dump and spread. Add peppers, onion, and garlic to the pan. Drizzle with olive oil. Sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper. Pour in the diced tomatoes and balsamic vinegar, if using. Toss to coat evenly.
  4. Add the sausage. Nestle sausage links on top of the vegetables. No need to brown first; they’ll cook through and release flavor into the sauce.
  5. Roast until tender. Bake for 30–40 minutes, flipping the sausages halfway and stirring the vegetables once. The sausage should reach an internal temperature of 160°F for pork or 165°F for chicken/turkey.
  6. Finish and serve. Taste and adjust seasoning. Garnish with fresh basil or parsley. Serve on toasted rolls, over pasta or polenta, or simply in bowls with crusty bread.