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Foil Packet Sausage and Peppers

Foil packet sausage and peppers with Italian seasoning cook in sealed aluminum foil, turning the onions and peppers tender and juicy. Open the packets at the end for steamy sausages and colorful bell peppers—ideal for campfire dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausages (sweet or hot)
  • 1 lb Italian sausages (sweet or hot)
bell peppers (various colors), sliced
  • 3 bell peppers (various colors), sliced
onions, sliced
  • 2 onions, sliced
olive oil
  • 2 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
salt and pepper to taste
  • 1 salt and pepper to taste
hoagie rolls (optional)
  • 4 hoagie rolls (optional)
heavy-duty aluminum foil
  • 4 heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide Italian sausages (sweet or hot) among 4 sheets heavy-duty aluminum foil, placing one portion in the center of each foil sheet. Spread them into an even layer so they heat through consistently.
  2. Top each foil packet with bell peppers (various colors), sliced and onions, sliced. Arrange the vegetables so they sit over and around the sausages.
  3. Drizzle each packet with olive oil, then sprinkle with Italian seasoning, salt and pepper to taste. Lightly coat the vegetables so they steam and season as they cook.
  4. Fold heavy-duty aluminum foil into sealed packets, crimping the edges closed to trap steam. Leave no gaps so the peppers stay tender.
Cook on the campfire grate
  1. Place the foil packets on a campfire grate over medium heat for 20-25 minutes, flipping halfway. Look for visible steam as the packets heat up.
Serve
  1. Open the foil packets carefully and serve sausages and peppers. The filling should be hot and steamy, with peppers softened.
  2. Serve on hoagie rolls (optional) if using, or as-is if skipping the buns. Add the juices from the packet to keep everything moist.

Notes

Pro tip: crimp the foil tightly—steam is what tenderizes the bell peppers and onions. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat until steaming. Freezing is not recommended because peppers can soften too much after thawing. For a lighter option, use chicken or turkey Italian sausage to reduce overall fat.