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Sheet-Pan Sausage & Peppers Bowls

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


These Sheet-Pan Sausage & Peppers Bowls are a quick, mostly hands-off meal that comes together in 30 minutes. Sausages, peppers, onions, and seasonings are roasted off in the oven while a simple spicy mustard drizzle sauce is prepared. Put it all together with some rice, sauerkraut, and pickles and dinner is served! Quick, super simple, but also completely satisfying! The perfect weeknight meal.



For the Sheet-Pan Sausage & Peppers

  • 4 sweet or hot Italian sausage links (we love chicken sausage for this)
  • 2 bell peppers, sliced (any color)
  • 1 large red onion, cut into wedges
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon sherry vinegar

For the Spicy Mustard Drizzle:

  • 2 tablespoons mayo
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons honey
  • 1 tablespoon sherry vinegar
  • 1 teaspoon hot sauce (or to taste)
  • 12 tablespoons of water
  • Black pepper, to taste

For the Bowls:

  • 4 cups cooked cauliflower rice (or any rice you prefer)
  • 1 cup sauerkraut
  • Dill pickle slices
  • Fresh parsley or microgreens, chopped


For the Sheet-Pan Sausage & Peppers

  1. Preheat the oven to 425°F.
  2. Spread the onions and peppers out on a large rimmed baking sheet. Drizzle with olive oil and sprinkle over the seasonings. Toss well to evenly coat everything.
  3. Push the peppers and onions over to one side of the baking sheet. Add the sausages to the other half. Drizzle the sherry vinegar over the veggies and sausages.
  4. Place the sheet pan in the oven and roast for 15 minutes. Stir the veggies around and flip the sausages over. Bake for another 10-15 minutes or until the sausages are cooked through and the veggies are tender and caramelized in spots.

For the Spicy Mustard Drizzle:

  1. While the sausage and veggies are roasting, make the spicy mustard drizzle by whisking all the ingredients together in a bowl until smooth and combined.
  2. Whisk in a little bit of water to thin out the mixture to a drizzling consistency. Adjust the amount of hot sauce, honey, or black pepper as needed, to meet your taste.
  3. Set aside.

To Serve:

  1. Place cooked rice/cauliflower rice in serving bowls.
  2. Slice the cooked sausages and toss with the peppers and onions.
  3. Top the rice with the sausage and veggies.
  4. Add some sauerkraut and dill pickle slices to the bowl. Drizzle everything with the spicy mustard mixture. Garnish with parsley or microgreens and serve!


  • The toppings for this are extremely versatile – make it your own. We love the combination of savory and briny, which is why we opt to add in sauerkraut and pickles. Totally up to you!
  • I like to use bags of frozen cauliflower rice for recipes like this because there is no additional cooking needed. So quick and easy!
  • This is a great meal prep idea as well. You can prep all the components and assemble the rice, sausage, veggies, sauerkraut, and pickles in containers, cover, and keep in the fridge for up to 3 days. Drizzle on the mustard sauce after reheating and when you are ready to eat.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: dinner

Keywords: sheet-pan dinners, sheet-pan meals, quick and easy sheet-pan meals, sheet-pan sausage and peppers bowls, quick and easy sausage and peppers bowls