Juicy Italian sausage links baked with colorful bell peppers and onions in one pan for a hearty, flavorful, and easy weeknight dinner.

1 lb Italian sausage links (mild or hot)

3 bell peppers (red, yellow, green), sliced

1 large onion, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

Salt and black pepper, to taste

Fresh basil or parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it with oil.
Arrange the sausage links evenly on the sheet.
In a bowl, toss the sliced bell peppers and onions with olive oil, garlic powder, oregano, red pepper flakes, salt, and black pepper.
Spread the seasoned vegetables around the sausages on the baking sheet.
Bake for 30–35 minutes, flipping the sausages and stirring the veggies halfway through, until everything is cooked through and tender.
Broil for the last 2–3 minutes for extra flavor if desired.
Garnish with fresh basil or parsley before serving.

Use chicken or turkey sausage for a leaner option.

Add extra vegetables like zucchini, mushrooms, or cherry tomatoes for variety.

Toss with balsamic vinegar before baking for added flavor.

Serve over rice, pasta, or in hoagie rolls for a complete meal.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.