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Foil Packet Sausage and Peppers

Foil packet sausage and peppers made in campfire-style packets with sweet or hot Italian sausages and colorful bell peppers. Sealed on a grill grate over medium heat until everything steams tender, with a quick flip halfway for even cooking.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Italian sausages
  • 1 lb Italian sausages (sweet or hot) Choose sweet or hot based on your heat preference.
Peppers and onions
  • 1 count bell peppers (various colors), sliced Use a mix of colors for variety.
  • 2 count onions, sliced Slice evenly so they cook at the same pace as the peppers.
Seasoning and oil
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper to taste Season to your preference; keep it balanced.
Serving option
  • 4 count hoagie rolls (optional) Serve on rolls for a classic sausage-and-peppers sandwich.
  • 4 count heavy-duty aluminum foil You’ll need 4 sheets for 4 separate packets.

Equipment

  • 1 sheet pan

Method
 

Assemble foil packets
  1. Divide the Italian sausages among 4 heavy-duty aluminum foil sheets in an even layer.
  2. Top each foil packet with sliced bell peppers and sliced onions so the vegetables sit above the sausage.
  3. Drizzle each packet with olive oil, then sprinkle with Italian seasoning, salt, and pepper.
  4. Fold the foil into sealed packets, crimping the edges tightly to trap steam.
Cook over medium campfire heat
  1. Place the foil packets on the campfire grate over medium heat and cook for 20 minutes, until the foil puffs and steam starts to build.
  2. Flip the packets halfway through the cook time (about 10–12 minutes more) to promote even steaming.
  3. Continue cooking for 25 minutes total, until the sausages are hot in the center and the peppers look softened and glossy.
Serve
  1. Carefully open the foil packets and let the steam release, then serve the sausages and peppers.
  2. Serve on hoagie rolls if desired, or serve as-is from the opened packets.

Notes

For the best steam, crimp foil edges tightly—any gaps can leak heat and slow cooking. Refrigerate leftovers in a sealed container up to 3 days; reheat in a covered skillet or microwave until hot. Freezing is not recommended for best pepper texture. If you want a lower-fat swap, choose chicken or turkey Italian sausage in the same amount and cook the packets the same way.