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Sheet Pan Italian Sausage and Peppers
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5 from 1 vote

Sheet Pan Italian Sausage and Peppers

This Italian inspired sheet pan meal is stored in the freezer until cooking for an easy dump and bake meal. Serving over brown rice adds staying power and a dose of fiber. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: gluten free, sausages, Sheet Pan
Servings: 4
Calories: 371kcal
Author: Meal Prep on Fleek


  • 4 mild or spicy Italian sausage links
  • 2 medium bell peppers sliced into thick slices
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 4 cups cooked brown rice


  • Combine peppers, Italian sausage, olive oil, and seasonings in a 1-gallon zip-top bag. Freeze. Thaw 24 hours in the refrigerator before cooking.
  • Preheat oven to 400ºF and line a medium baking pan with parchment paper. Spread sausage, peppers, olive oil, and Italian seasoning on a baking sheet. Bake uncovered for 30 minutes.
  • Add brown rice to 4 MPOF black containers. Slice sausage and serve over brown rice with peppers. Refrigerate until enjoying.


Calories: 371kcal | Carbohydrates: 38g | Protein: 14g | Fat: 19g