Potato, Pepper, And Sausage Bake Recipe

There’s something downright magical about the smell of roasted sausage, peppers, and potatoes wafting through the house. The edges get beautifully crisp, the peppers turn soft and sweet, and the savory sausage ties it all together for the ultimate cozy dinner.

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I first started making this dish on cold weeknights when I wanted something hearty, low-effort, and guaranteed to fill everyone up. Now it’s a regular in our dinner rotation – simple enough for a Tuesday, but satisfying enough to feel like comfort food.

Whether you’re cooking for a crowd or just need an easy sheet pan meal, this Potato, Pepper, and Sausage Bake is about to become your new go-to.

Why You’ll Love This Potato, Pepper, and Sausage Bake

Get ready to meet your weeknight dinner hero. This Potato, Pepper, and Sausage Bake is not only mouthwatering – it’s practically foolproof.

It’s incredibly easy to throw together. Everything roasts on a single sheet pan. Just chop, toss, and bake. You don’t need to hover over the stove or do any fancy prep work. It’s a great option for beginners or busy parents juggling dinner and homework.

Budget-friendly and filling. With just a few inexpensive ingredients – potatoes, bell peppers, and sausage – you can feed the whole family without breaking the bank. It’s one of those rare meals that’s both economical and hearty.

Customizable for every eater. Whether you like things spicy or mild, plant-based or meaty, this dish can flex to fit your needs. It’s also a great “clean out the fridge” recipe when you have veggies that need using up.

Leftovers are even better. If you’re lucky enough to have some left, the flavors deepen overnight. I’ve been known to fry up leftovers with a runny egg on top for breakfast – trust me, it’s dreamy.

All that, and cleanup is a breeze. Let’s take a look at what goes into this comfort classic.

Ingredients Notes

The beauty of this dish is in its simplicity. But each ingredient brings something special to the pan, making it more than the sum of its parts.

Potatoes are the base of this bake. I recommend using Yukon Golds or baby red potatoes for the perfect creamy interior and crispy edges. Cut them into uniform chunks so they cook evenly. If you prefer a crispier bite, try parboiling them for 5 minutes before baking.

Sausage is the flavor powerhouse here. I like to use smoked kielbasa or Italian sausage, sliced into thick rounds. Go for spicy if you want a little kick, or stick with sweet Italian for something more family-friendly. Chicken or turkey sausage also work great if you’re keeping things lean.

Bell peppers add sweetness and vibrant color. I love using a mix of red, yellow, and orange peppers to make the dish pop visually and taste a little brighter. Cut them into thick strips so they hold up during roasting.

Onions lend a caramelized depth as they roast. I usually go with yellow onions for their sweetness, but red onions work just as well and add a beautiful contrast. Slice them thick so they don't burn too quickly.

All you really need in terms of seasoning is olive oil, salt, pepper, garlic powder, and a sprinkle of dried Italian herbs. But don’t be afraid to add paprika, red pepper flakes, or even a little balsamic vinegar for extra flair.

You’ll need a large rimmed baking sheet to hold everything. Line it with parchment or foil for easy cleanup, and make sure to use one big enough so the ingredients roast – not steam.

How To Make This Potato, Pepper, and Sausage Bake

Creating this delicious dish is as easy as chop, toss, and roast. Here’s how it comes together.

Start by preheating your oven to 425°F (220°C). A hot oven is key to getting those crispy, golden-brown edges. While it heats, wash and chop your potatoes into bite-sized pieces. The smaller they are, the faster they’ll cook – aim for around 1-inch chunks.

Next, prep your sausage and veggies. Slice the sausage into thick rounds, and cut your bell peppers and onions into generous strips. Toss everything into a large mixing bowl so it’s easy to coat evenly with oil and seasoning.

Drizzle the mixture with olive oil, then sprinkle on your salt, pepper, garlic powder, and Italian seasoning. Toss well to make sure every piece is coated – you want that seasoning in every bite. If you want extra crispiness, give everything a light dusting of cornstarch.

Spread the mixture in a single layer on your baking sheet. Don’t overcrowd the pan – this helps everything roast instead of steaming. If necessary, divide it between two sheets.

Bake for 35-40 minutes, flipping halfway through. The potatoes should be tender and crispy on the edges, the peppers soft and slightly charred, and the sausage sizzling and golden. Don’t worry if some pieces get a little extra crispy – that’s where the flavor lives.

Once everything’s out of the oven, let it rest for 5 minutes. This helps the flavors settle and makes serving easier. Total time? About 45 minutes start to finish – including prep – and it’s all hands-off once it’s in the oven.

Storage Options

This dish stores like a dream, making it perfect for meal prep or leftovers.

To store, let the bake cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 4 days. For best results, store in shallow containers to help it cool quickly and evenly.

You can also freeze leftovers if needed. Just spread everything out on a tray to freeze individually before transferring to a freezer-safe bag or container. It’ll last in the freezer for up to 2 months.

To reheat, pop individual portions in the microwave for 1-2 minutes, or warm it in the oven at 375°F for about 10-15 minutes to bring back that crispy texture. A quick toss in a hot skillet also does the trick.

Variations and Substitutions

One of the best things about this Potato, Pepper, and Sausage Bake is how easily you can tweak it based on what you have on hand.

For a vegetarian version, swap the sausage for plant-based sausage or cubes of seasoned tofu. You’ll still get that meaty bite and satisfying texture.

Looking for something spicier? Use hot Italian sausage, add jalapeño slices, or sprinkle on crushed red pepper before baking. A drizzle of hot honey after roasting is another delicious twist.

Swap in sweet potatoes or butternut squash for the white potatoes for a slightly sweeter, more fall-inspired version. Just note that sweet potatoes tend to soften faster, so keep an eye on them.

Want to make it even more protein-packed? Add a few eggs to the sheet pan in the last 10 minutes of baking. They’ll roast into perfectly jammy yolks and turn the dish into a brunch-worthy option.

You can also toss in extra veggies like zucchini, mushrooms, or cherry tomatoes if you have them. Just adjust the baking time as needed to keep everything cooked perfectly.

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