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Easy Sheet Pan Sausage and Peppers Foil Packets

Easy Sheet Pan Sausage and Peppers Foil Packets - featured image
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These Easy Sheet Pan Sausage and Peppers Foil Packets are a quick, no-fuss dinner with minimal cleanup. Juicy Italian sausage and caramelized bell peppers cook together in individual foil packets for a perfectly tender and flavorful meal every time.

Ingredients

Scale
  • 1.5 lbs (about 680g) Italian sausage (sweet or hot)
  • 3 large bell peppers (mixed colors), cut into ½-inch strips
  • 1 large yellow onion, sliced into ½-inch strips
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Tear off four large sheets of heavy-duty aluminum foil, each about 18 inches long. Lay them flat on your work surface.
  3. Cut the bell peppers into ½-inch strips. Slice the onion into similar-sized strips.
  4. If using sausage links, prick each one a few times with a fork. Leave them whole. If using bulk sausage, form into four equal patties about 1 inch thick.
  5. In a medium mixing bowl, combine the sliced peppers, onions, minced garlic, olive oil, oregano, salt, black pepper, and red pepper flakes (if using). Toss well until every strip is lightly coated.
  6. Divide the vegetable mixture evenly among the four foil sheets, placing it in the center of each. Lay one sausage link (or patty) on top of each pile of vegetables.
  7. Bring the two long sides of the foil together over the filling and fold them over several times, pressing down to create a tight seal. Then crimp the short ends, folding them up toward the center. Leave about an inch of space above the food for steam circulation.
  8. Place the packets seam-side up on a large sheet pan. Bake for 25-30 minutes for pork or beef sausage, or 20-25 minutes for chicken or turkey sausage. The internal temperature should reach 160°F (71°C) for pork/beef or 165°F (74°C) for poultry.
  9. Remove the sheet pan from the oven and let the packets rest for 5 minutes. Carefully open one end of each packet to let the steam escape. Transfer the contents to plates or serve directly from the packets. Garnish with fresh parsley if desired.

Notes

For more browning on the vegetables, open the packets for the last 5 minutes of cooking and switch the oven to broil. Watch closely to prevent burning. If your sausage releases a lot of liquid, spoon some of the juices over the peppers before serving. Packets can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: sausage and peppers, foil packets, sheet pan dinner, easy dinner, Italian sausage, bell peppers, one-pan meal, gluten-free, low-carb

Find it online: https://zorbmeal.com/easy-sheet-pan-sausage-and-peppers-foil-packets/