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Foil Packet Cheesy Sausage and Peppers

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Foil Packet Cheesy Sausage and Peppers are so easy to make on the grill if you’re camping, vacationing, or just looking for an easy dinner with even easier cleanup!

Foil Packet Cheesy Sausage and Peppers
Foil Packet Cheesy Sausage and Peppers

We love sausage and peppers in my house, and these foil packets kick it up a notch flavor-wise with marinara and cheese. I used Arrabbiata sauce for a spicy kick, which I highly recommend, but regular marinara works too if you prefer milder food. Tommy gave these packets two thumbs up! For more sausage and pepper recipes, try this One Pan Roasted Potatoes, Sausage and Peppers and Pasta with Italian Chicken Sausage, Peppers and Escarole.

Foil Packet Sausage and Peppers

Foil packet dinners are so easy for weeknight cooking or camping. I partnered with Reynolds Wrap to make these foil packets with their Reynolds Wrap® Non-Stick Foil. Non-stick foil is perfect for cooking cheesy or sticky food as it doesn’t stick, and it makes cleanup a breeze so you get more time with family. They even recently refreshed the packaging (look for the yellow color in the grocery for non-stick) and added an easy open and close tab so the box stays completely closed in the drawer.

To make this easy dinner, I put the onions and peppers in the foil packets with some marinara sauce and let them cook on the grill until tender. When they’re done, add the sausage to the grill and cook, then slice and add to the foil packets with the onions and peppers. Add the cheese to the open packets and let it melt for a few minutes. It comes out saucy and cheesy and so delish!

How can I tell which side of the non-stick foil to use?

The non-stick side has a dull or flat finish. To help indicate which side is non- stick, Reynolds Wrap® Non-Stick Foil has the words “NON-STICK Side” imprinted so make sure you use this side for this recipe or anything cheesy and sticky you’re making.

How To Make A Foil Packet

  • Tear off an 18” sheet of foil.
  • With the foil dull side facing up, center the food on the foil sheet.
  • Bring up the long sides of the foil, so the ends meet over the food.
  • Double fold the ends, leaving room for heat to circulate inside.
  • Double fold the two short ends to seal the packet.
  • Bake or grill as instructed.
  • Note: Be very careful handling as the packet will be extremely hot. Please use gloves or tongs to slide packets from the grill onto a plate or tray.

What to Serve with Sausage and Peppers

You can eat these Italian sausage foil packets on their own or serve them with some crusty bread and a salad. They’d also be great with served on a hoagie roll to make a sandwich.


  • Swap Italian chicken sausage for turkey sausage. Or make it hot and use spicy sausage if you wish.
  • Use any color bell peppers that you prefer or a mix for a more colorful dish.
  • If you don’t have a grill, bake the peppers and onions in the foil packet in the oven at 400 degrees then broil the sausage.

foil packet dinnerfoil packet dinner on the grill

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Foil Packet Cheesy Sausage and Peppers

5 from 17 votes
Foil Packet Cheesy Sausage and Peppers are so easy to make on the grill if you’re camping, vacationing, or just looking for an easy dinner with even easier cleanup!
Course: Dinner
Cuisine: American, Italian
Foil Packet Cheesy Sausage and Peppers
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Yield: 4 servings
Serving Size: 1 foil packet


  • Reynolds Wrap® Non-Stick Foil
  • 4 sweet or spicy Italian chicken sausage links, about 2 3/4 oz each
  • 2 medium onions, sliced into 1/4 inch strips
  • 2 red bell peppers, sliced into 1/4 inch strips
  • 1/2 tablespoon extra virgin olive oil
  • 3/4 cup marinara sauce, (I like spicy Arrabbiata sauce)
  • 1/2 cup shredded part-skim mozzarella
  • 3/4 teaspoon kosher salt
  • fresh black pepper, to taste
  • crusty bread, optional for serving


  • Preheat the grill on high heat on one half and medium-low on the other.
  • In a large bowl combine the onions, pepper, olive oil, salt and pepper.

Make foil packets:

  • Tear off 4 12 x 18” sheets of Reynolds Wrap® Non-Stick Foil.
  • Divide the onions and peppers between 4 pieces of foil, with the dull side facing up. Top with 3 tablespoons marinara.
  • Bring up the long sides of the foil, so the ends meet over the food.
  • Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
  • Place the foil packets on the side of the grill with the medium-low heat. Cook until the vegetables are tender, about 25 minutes.
  • When ready, set aside and add the sausage to the medium-low side. At this point you can shut off the high side of the grill.
  • Cook sausage, 6 to 8 minutes turning often until cooked through in the center and place on a cutting board.
  • Open the foil packets, slice the sausage and add to the foil packets, top each with 2 tablespoons cheese and keep open.
  • Cover grill and leave until cheese melts, about 5 minutes. Serve with bread, if desired.
    foil packet dinner

Last Step:

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Serving: 1 foil packet, Calories: 223 kcal, Carbohydrates: 12.5 g, Protein: 18.5 g, Fat: 11.5 g, Saturated Fat: 3 g, Cholesterol: 67.5 mg, Sodium: 886.5 mg, Fiber: 3 g, Sugar: 5.5 g


Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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38 comments on “Foil Packet Cheesy Sausage and Peppers”

  1. I made this for dinner tonight and it is amazing! I served it over brown rice which was the perfect side. Thank you!!

  2. I bought chicken sausage from Trader Joe’s as something to try. I always liked sausage with peppers and onions growing up, but I didn’t want the oil that is sometimes used. This recipe is wonderful! Everything is done in the oven, even cooking the sausage. How great is this recipe? Even my teenager liked it and we had it the next day by putting the leftover foil packets in the oven for a few minutes. Highly recommend this easy, yummy recipe!

  3. Great recipe for something quick and easy. I had a large red pepper and was wondering what to do with it and saw this. I had Bilinsky fully cooked chicken sausage with basil and mozzerella in the freezer–gave them a bit of defrost and put them in individually made packets with onion and red pepper, and sauce. Wrapped each one in parchment. Baked more like 45 minutes along with some caulflower “steaks, which cooked at the same time.
    They were great. I added the cheese to melt on top when taking them out of the oven. Did some zucchini also –I would not suggest adding it to the pack as it would dilute the sauce way too much. Do something like that on its own. Favorite recipe thanks.

  4. This was such a big hit! I had planned two dinners but the hubs took all the leftovers for lunch the next day. I’ll be making it again and thank you!

  5. Made this for dinner tonight with turkey sausage. It was delicious!! Prep and cook time we’re super quick and it requires very few ingredients but has so much flavor. This one will become a staple

  6. I’ve cooked this up for my husband and me both while camping (used our small tabletop grill) and at home on our larger grill. It’s a keeper! It’s easy to prep ahead and assemble later. Fitbit timer is handy to not overcook.

  7. Another 5 star recipe! This was absolutely delicious. I used the Meatball Shop’s Arbiatta sauce and wanted more

  8. I’ve loved your recipes and have been going out of my comfort zone to try new things and eat healthier. I made this over the weekend and my husband hasn’t stopped raving about it. His words “I wanted to eat all 4 packets!”. Your recipeshave helped me convince him that healthy food doesn’t have to lack flavor.

    I did put this recipe into MyFitnessPal and it came out to 360 calories a packet. The driver seemed to be the chicken sausage (250cal/serving). Is there a brand you recommend for less calories?

      1. I second the Trader Joe’s Italian Chicken sausage. I used it and it worked out great.

    1. If you can find them Bilinski chicken sausages come in varioius flavors-from Italian to cajun–and are anywhere from 70 to 100 calorie per sausage and we love them. Keeps calorie count in check.

  9. I’m confused as to why you need to broil the sausage separately if you do the oven method. Couldn’t I just throw everything in the foil packets together?

  10. These look so good. I have only bulk Italian sausage on hand, so could I put chunks of raw sausage inside of packet with veggies and sauce and cook as directed?
    Has anyone tried this? I’m sure when I make this it will be a 5star. 😋 I also might add some fresh basil for garnish after cooking.
    I have to try your marinara sauce recipe too.

  11. This recipe is so simple that I was surprised how delicious it was! I served with garlic mashed potatoes and it was a hit. Will for sure make again.

  12. Hi, in the directions for the oven it says 400 degrees. Is the amount of time the same as the grill?, about 25 minutes ? Thanks!

  13. Hi Gina! 🙂 
    I’m a huge fan of lots of your recipes. I’ve loved every single one that I’ve tried…. And I tried a lot! Can you tell me what brand sauce you used? I would like to make this soon… thank you! 😉 Sonia

  14. Is it suppose to initially read place the vegetables on the high side of the grill? Otherwise, I don’t understand why we have half of the grill heated to high as nothing goes on it? 

  15. Avatar photo
    Vanessa Harris

    Hello.  This recipe looks so yummy and I’m shopping for it today to try tonight!  Can you please clarify if you use raw turkey sausage like Shady Brook or the precooked kielbasa type sausages like Hillshire?  Thanks much!

  16. I’ve been craving Italian style food for a week and then this post popped up and I HAD to make it tonight. I made a pot of the Skinnytaste Quick Marinara Sauce with extra garlic and basil to use with the veggies. This was fabulous! Satisfied my craving without breaking the ww points bank. We will be making this dish over and over.