Sheet Pan Sausage and Peppers with Mexican Chorizo – Easy Dinner!
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When you need dinner fast, sheet pan sausage and peppers is the perfect choice. It’s tasty, healthy, and easy to clean up. This recipe is from my dinner builder, I gave the classic a little twist with spicy chorizo, fresh peppers, onions, and potatoes. It’s an easy family friendly meal that takes very little effort and time to make.
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What You’ll Love About this Recipe
How do you make sure all the veggies and sausage cook evenly?
To keep everything perfectly cooked, this recipe uses staggered timing. Start with the longer-cooking items like potatoes and sausage, then add the veggies later. If you like a bit of char on your peppers, switch on the broiler for a few minutes at the end.
Here’s What You Will Need
Ingredients
- Mexican chorizo sausage or your favorite spicy sausage
- Green and red bell pepper – you can choose a mix of colors or all of one color
- Jalapeno peppers – optional but a must add if you like spicy food
- Onions – red, yellow or white onions all work
- Potatoes – baby Yukon Golds or red potatoes are the best choice.
- Chili powder
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How to Make Mexican Sheet Pan Sausage and Peppers
- Prepare the ingredients: slice the bell peppers and onion into strips and the jalapeno pepper into rings. Cut the potatoes into 1/2 to 3/4 inch in size.
- Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Toss the potatoes in a bowl with half of the olive oil and arrange them on a baking sheet; roast for 15 minutes.
- Add the sausage links to the pan and put the pan back into the oven and roast for 15 minutes longer.
- Toss the peppers and onions in olive oil while the potatoes and sausage are roasting. Arrange them on the sheet pan and back into the oven.
- Roast for 10 minutes longer until the potatoes are golden brown, the veggies are crisp-tender, and the sausages are cooked through.
Tips
- Chop evenly – Keep the potatoes uniformly sized so they cook evenly.
- Space everything out – Crowding the pan traps steam which will give you soggy potatoes. Use two pans if needed.
- Adjust the spice – Dial back the chili powder for a milder version or leave the jalapenos out.
- Make ahead tip – Chop the veggies up to two days before, store in separate containers in the fridge. Assemble and roast when you are ready.
What to serve with Mexican Sausage and Peppers
Sheet pan sausage and peppers is a blank slate for whatever you feel like eating. Here are some serving ideas:
- Pile it onto fluffy rice for a hearty bowl.
- Stuff it in hoagie rolls with a little melted cheese.
- Tuck it into warm tortillas for an easy taco night.
- Enjoy it straight off the pan with a big bowl of salad.
Recipe Variations
Here are some ways to make this sheet pan Mexican sausage and peppers your own, and for more inspiration, check out the sheet pan dinner builder.
- Swap in Andouille, smoked sausage or chicken sausage for chorizo.
- Add cherry tomatoes, zucchini, or sliced mushrooms for extra veggies.
- Boost the seasoning with smoked paprika or cumin.
- Use sweet potatoes instead of regular potatoes.
- Try meatless chorizo sausage for a vegetarian version – here’s my recipe for vegetarian chorizo.
How to Store and Use Leftovers
Here are some tips for storing and using leftovers:
- Refrigerate leftovers in an airtight container in the fridge for up to three days.
- Reheat them by warming them in a skillet over medium heat which will help revive the crispy edges.
- Freeze it by placing them in a freezer-safe container for up to three months.
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Recipe FAQs
Yes, but it won’t release as much flavor into the veggies, and cook time will need to be adjusted. Slice the cooked sausage and cook with the peppers for 10 minutes.
It has a gentle heat, but is less fiery than you might think. If your family is spice sensitive, choose a mild version of sausage.
Cut the potatoes in chunks and spread them out so they roast instead of steam. If you need to, use two pans.
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Sheet Pan Mexican Sausage and Peppers
Equipment
Ingredients
- 1 pound Potatoes Baby, or Yukon gold are best
- 2 Bell Peppers Any variety, sliced
- 1 Onion Small to medium
- 1 Jalapeno Pepper Sliced – Optional
- 2 tablespoons Olive Oil
- 1/2 teaspoon Chili Powder
Instructions
- Prepare the ingredients: Slice the 2 Bell Peppers and 1 Onion into strips. Slice 1 Jalapeno Pepper into rings, and cut 1 pound Potatoes into chunks that are evenly sized. Line a baking sheet with parchment paper, and preheat the oven to 400°F.
- In a bowl toss the potatoes in 1 tablespoon of olive oil and arrange them on the prepared sheet pan. Sprinkle with half of the chili powder and roast for 15 minutes.
- Place the sausage links on the baking sheet and roast for another 15 minutes.
- While the sausage and potatoes are roasting, toss the peppers and onions in the remaining olive oil. Add them to the pan to cook with the sausage and potatoes, and roast for 10 minutes longer.
Notes
- Chop evenly – Keep the potatoes uniformly sized so they cook evenly.
- Space everything out – Crowding the pan traps steam which will give you soggy potatoes. Use two pans if needed.
- Adjust the spice – Dial back the chili powder for a milder version or leave the jalapenos out.
- Make ahead tip – Chop the veggies up to two days before, store in separate containers in the fridge. Assemble and roast when you are ready.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
