Sheet Pan Hot Pepper and Sausage Bake with Cheese Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A simple sheet pan meal featuring spicy hot peppers, savory sausage, and a rich cheese sauce for dipping or drizzling. This american-inspired pork ready in about 45 minutes blends (about 1.5 lbs) Italian sausage links, halved and seeded hot cherry peppers, medium, sliced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 (about 1.5 lbs) Italian sausage links
• 12, halved and seeded hot cherry peppers
• 1 large, sliced into strips red bell pepper
• 1 medium, sliced yellow onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup shredded pepper jack cheese
• 1/2 tsp garlic powder

Instructions

1. Step 1: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss 6 Italian sausage links, 12 halved hot cherry peppers, 1 large sliced red bell pepper, and 1 medium sliced yellow onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the sausage and peppers in a single layer and roast for 25-30 minutes, turning the sausage halfway, until the sausage is cooked through and vegetables are tender and slightly charred.
3. Step 3: Meanwhile, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until lightly golden.
4. Step 4: Slowly whisk in 1 cup whole milk, stirring constantly, and cook for 3-4 minutes until the sauce thickens.
5. Step 5: Remove from heat and stir in 1 cup shredded pepper jack cheese and 1/2 tsp garlic powder until smooth and melted.
6. Step 6: Remove the sheet pan from oven, drizzle or serve the cheese sauce alongside the sausage and roasted peppers for dipping. Serve warm with crusty bread or over rice if desired.