Sheet Pan Sausage Peppers (Printable)

Spiced halal sausages roasted with bell peppers and onions for an easy, vibrant meal.

# What You'll Need:

→ Proteins

01 - 4 halal chicken or beef sausages (about 14 oz total)

→ Vegetables

02 - 2 large bell peppers (1 red, 1 yellow), sliced into strips
03 - 1 large red onion, sliced into wedges
04 - 2 cloves garlic, minced

→ Spices & Seasonings

05 - 2 tbsp olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper

→ To Serve (optional)

11 - Fresh parsley, chopped
12 - Halal sandwich rolls or cooked rice

# How-to Steps:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - Place sliced bell peppers and red onion evenly on the sheet pan. Sprinkle minced garlic over the vegetables.
03 - Drizzle olive oil over the vegetables. Sprinkle oregano, smoked paprika, red pepper flakes if using, salt, and black pepper. Toss everything together on the pan until vegetables are evenly coated.
04 - Nestle the halal sausages among the vegetables on the pan.
05 - Roast in the preheated oven for 25 to 30 minutes, turning sausages and stirring vegetables halfway through, until sausages reach an internal temperature of 165°F and vegetables are tender and caramelized.
06 - Remove from oven. Garnish with fresh parsley and serve hot in halal rolls or over cooked rice if desired.

# Expert Pointers:

01 -
  • Everything cooks on one pan, so cleanup is just tossing parchment paper and youre done.
  • The peppers get sweet and jammy at the edges while the sausages stay juicy and flavorful.
  • Its flexible enough to serve over rice, stuff into rolls, or eat straight from the pan with a fork.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, use two pans if you need to double the recipe.
  • Turn the sausages at the halfway mark so they brown evenly and dont stick to the parchment.
  • If your garlic starts to burn on the edges, toss the vegetables again or push the garlic under the peppers to protect it.
03 -
  • Use a hot oven and dont open the door too often, you want that dry heat to caramelize the vegetables and brown the sausages.
  • If your sausages release a lot of fat, tilt the pan and blot it with a paper towel halfway through so the vegetables roast instead of fry.
  • Slice the onions into thick wedges, not thin slices, so they hold their shape and develop sweet, jammy layers.

Go back