I’m excited to share this recipe with you, it’s been a long time coming, and trust me worth the wait. Sausage and Peppers are just good! We make this meal in Tin Foil when camping, or roasted on a sheet pan. It’s even delicious when thrown into a veggie basket on the BBQ Grill. All the natural flavors complement each other to create a fun family recipe.

Sausage and Peppers

Costo makes delicious Chicken Sausages that I recommend and is lower in calorie and fat content, but any sausage will work perfectly in this recipe. Choose what you like best.

I’m all about making memories, sometimes it’s just to plan a meal to cook in the back yard while playing lawn games. Trust me, it’s silly fun that is priceless.

But don’t worry, I’m going to walk you through each cooking method so you can choose what is best for YOU!

Roasted Sausage and Peppers

Gather your Ingredients

Do yourself a favor and gather the ingredients. It really does make a difference to get everything set out. This is a recipe the family can help prepare. So get help! There is no wrong way to cut bell peppers. It all tastes the same in the end, right?

Sausage and Peppers Ingredients

Oven Roasted Sausage and Peppers

This is my favorite when making this for a week night dinner. Wash and slice veggies. Toss in Olive Oil and sprinkle with Italian Seasonings. Spread on Cookie Sheet and Bake at 400 degrees for 40-45 minutes or until Potatoes are soft.

Heavy and dense vegetables like Potatoes and Carrots take the longest to cook. Make sure to cut these vegetables into smaller bite size pieces so they will cook faster.

Tin Foil Sausage and Peppers ~ Camping Meal

Making Tin Foil Meals is fun. Make and prepare a foil packet by cutting 2 large pieces of aluminum foil. Face shiny sides together and carfully fold the bottom edge 1/4 inch up. Then fold up 1/4 inch again. And then one more time. This ensures the seam is properly sealed. Make 1 packet per person for best cooking results.

In a bowl combine sliced sausage and sliced vegetables. Add Olive Oil and toss. Sprinkle with seasonings and place in foil packets. Divide ingredients evenly between foil packets.

Bring edges together on top and fold in 1/4 inch. Fold over 2 more times to seal package. Fold outside edges in 1/4inch and repeat 2 more times to make a nice neat Tin Foil Meal.

Place in oven and bake at 400 degrees for 40-45 minutes, in BBQ on rack for 35-40 minutes or over Coals. If cooking over charcoal turn packets over every 10 minutes while cooking.

Sausage and Peppers Tin Foil Recipe

Can you Freeze Sausage and Peppers?

Sausage and Peppers can be Frozen. However, fresh for this recipe is best. It’s so quick to throw together you won’t want it all frozen. Trust me here.

What Sausage is the Best?

The best Sausage is the kind you enjoy most! I will offer a suggestion. Aidells Chicken Sausage comes in a variety of flavors. We love the Apple Smoked Chicken Sausage. It’s lower in calories and tastes GREAT. Aidells makes a variety of Sausage options that are perfect for this recipe.

Can I add other vegetables to this dish?

Add as many vegetables as you would like into the sheet pan. One of the main reasons I love this dish so much is because of all the vegetables that are in this meal, it has been hard getting my kids to eat their veggies. But, with this meal, they eat up all the veggies with no complaining. Other veggies to try adding are corn, carrots, broccoli and cauliflower.

Roasted Sausage and Peppers

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Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Sausage and Peppers
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Sausage and Peppers

Popular Recipe made many ways and I'll show you step by step to making delicious Sausage and Peppers
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 539kcal

Ingredients

  • 6 Sausages Aidells
  • 1 large Onion Yellow
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 8 oz Mushrooms Quartered
  • 1 lb New Baby Potatoes
  • 1 Tbl Olive Oil
  • 1 tsp Italian Seasonings
  • 1 tsp Garlic Powder

Instructions

Roasted Sausage and Peppers

  • Wash and slice Bell Pepper and Onions
  • Slice muchrooms into quarters removing stem
  • Wash and slice new baby potatoes in fourths or smaller.
  • In in a large bowl combine sliced bell peppers, Onions, Mushrooms and Sliced Sausages
  • Toss with Olive Oil and sprinkle seasonings on top. Toss for good measure
  • Bake at 400 Degrees for 40-45 minutes or until vegetables are cooked through

Tin Foil Sausage and Peppers

  • Make and prepare a foil packet by cutting 2 large pieces of aluminum foil. Face shiny sides together and carfully fold the bottom edge 1/4 inch up. Then fold up 1/4 inch again. And then one more time. This ensures the seam is properly sealed. Make 1 packet per person for best cooking results.
  • In a bowl combine sliced sausage and sliced vegetables. Add Olive Oil and toss. Sprinkle with seasonings and place in foil packets. Divide ingredients evenly between foil packets.
  • Bring edges together on top and fold in 1/4 inch. Fold over 2 more times to seal package. Fold outside edges in 1/4inch and repeat 2 more times to make a nice neat Tin Foil Meal.
  • Place in oven and bake at 400 degrees for 40-45 minutes, in BBQ on rack for 35-40 minutes or over Coals. If cooking over charcoal turn packets over every 10 minutes while cooking.

Notes

Oven Roasted Sausage and Peppers

This is my favorite when making this for a weeknight dinner. Wash and slice veggies. Toss in Olive Oil and sprinkle with Italian Seasonings. Spread on Cookie Sheet and Bake at 400 degrees for 40-45 minutes or until Potatoes are soft.
Heavy and dense vegetables like Potatoes and Carrots take the longest to cook. Make sure to cut these vegetables into smaller bite-size pieces so they will cook faster.
 

Nutrition

Calories: 539kcal | Carbohydrates: 26g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 823mg | Potassium: 1045mg | Fiber: 4g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 3mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!

 

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