Sausage and Pepper Sheet-Pan Sandwiches
Sausage with peppers was always on the table when I was growing up. Here's how I do it the easy way: Just grab a sheet pan and the ingredients, then let the oven do the work. —Debbie Glasscock, Conway, Arkansas
Reviews
I used hot Italian sausages, green peppers, and served on garlic toasted French bread. A fantastic, versatile, delicious dish. Ease of preparation and clean up are a bonus.
So good and so easy! I used a yellow pepper and a green pepper since that was what I had on hand and also used smoked sausage rather than Italian turkey sausage. We had ours without buns, more of an entrée rather than a sandwich. Very good and I will definitely be making this again
I used hot sausage and removed the casings, just personal preference. Still cooked up perfectly. Very easy and fast dinner!
This was great! Made it as sandwiches and also served over rice - both are wonderful! Definitely a keeper.
We love this recipe! This will stay in my dinner rotations for a long time to come!
Delicious recipe & so easy...! I liked having the ingredients cooking away in the oven and sending out wonderful aromas as I prepped other components of our meal. Instead of making sandwiches, I made “bowls” using the mixture over smoked mozzaralla raviolis and a touch of spaghetti sauce. I loved that the cleanup was so easy, too. Will definitely make this again.
What a quick and delicious recipe! I made these for our Super Bowl Party and they were a hit!
I made this about a week ago.... used "pizza grillers" from our local farmers market instead of the turkey sausage. I must say ...... this was quite tasty ..... and very easy to make!!! I served with buttered noodles ...... a new family favorite! Five stars for sure!!!
Absolutely delicious and ridiculously easy to prepare! I love that it's one cutting board and one pan to clean up. I also love how quickly I can have supper on the table because, let's be honest, I don't always have time to babysit a simmering pan of sausage, peppers, and onions with the stove-top. This is a definite "must-add" to our menu rotation! It tastes especially good with a smear of spicy or coarse-ground mustard.
So good. I used red, yellow and orange peppers. I pre-browned the sausage in a skillet for easier slicing. Great on rolls and over rice or pasta too!