Potato, Pepper, And Sausage Bake Recipe

There’s something undeniably comforting about the sizzle and smell of roasted sausage and vegetables wafting through the kitchen. This Potato, Pepper, and Sausage Bake is the kind of one-pan wonder that fills your home with warmth and your table with flavor.

this Recipe

I first made this dish on a chilly Sunday evening when I wanted something hearty but low-effort. With just a few pantry staples and one trusty baking sheet, it became an instant favorite – and the best part? Clean-up is practically nonexistent. Whether you're feeding a hungry family or meal-prepping for the week, this recipe delivers on all fronts.

It’s savory, colorful, and completely satisfying – now let’s take a closer look at why you’ll love this bake.

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

Get ready to fall in love with your new go-to sheet pan meal. This Potato, Pepper, and Sausage Bake is weeknight magic in a pan.

First of all, it's incredibly easy and hands-off. With just a bit of chopping and tossing, your oven takes care of the rest. There’s no babysitting required, giving you more time to relax or get things done.

This dish is also budget-friendly. Potatoes, bell peppers, and sausages are affordable staples that stretch easily to feed a crowd without sacrificing taste.

You’ll love the flavor payoff too. The sausages release their juices into the potatoes and peppers as they roast, creating a savory caramelized coating that’s packed with bold, smoky depth.

And let’s not forget how versatile this bake is. Switch up the sausage, try sweet potatoes instead of regular ones, or toss in whatever seasonal veggies you have on hand – the possibilities are endless.

It’s time to break out that sheet pan – here’s what you’ll need to bring this dish to life.

Ingredient Notes

The beauty of this Potato, Pepper, and Sausage Bake lies in its humble, hardworking ingredients. Each one plays a role in building bold flavor and satisfying texture.

Potatoes are the hearty foundation of this dish. I recommend using Yukon Golds or red potatoes – their creamy texture and thin skins mean no peeling required, and they roast up beautifully golden and crisp. Make sure to cut them into even chunks for even cooking.

Sausage brings the savory punch. You can go with smoked sausage, Italian sausage, or even chicken sausage if you’re watching fat content. I like to slice them into thick rounds so they crisp on the edges but stay juicy inside. The sausage fat infuses everything with flavor as it bakes.

Bell peppers add sweetness, color, and a touch of crunch. I love using a mix of red, yellow, and green for visual appeal and a well-rounded flavor. Slice them into thick strips so they hold up during roasting without going soggy.

Red onion adds depth and a bit of sharpness. It mellows out as it roasts and becomes almost jammy in texture. If you’re not a fan of onion, shallots or even sweet white onion are great substitutes.

To bring it all together, you’ll need olive oil, garlic, dried herbs (like oregano and thyme), salt, pepper, and a sprinkle of paprika for warmth and color. A large rimmed baking sheet is essential to keep everything in place while it roasts evenly.

How To Make This Potato, Pepper, and Sausage Bake

Creating this flavorful, rustic dinner couldn’t be easier. Here’s how to bring everything together for a foolproof meal every time.

Start by preheating your oven to 425°F. A hot oven is key here – it helps the potatoes crisp up and ensures the sausages brown beautifully. While the oven heats, prep your veggies and sausage. Cut your potatoes into bite-sized chunks, slice the bell peppers and onion, and cut the sausage into thick rounds.

Next, add everything to a large mixing bowl or directly to your baking sheet. Drizzle with olive oil – enough to lightly coat – then season with salt, pepper, garlic, oregano, thyme, and a pinch of paprika. Toss everything well to make sure every piece is coated with oil and seasoning.

Spread the mixture out in a single layer on a rimmed baking sheet. Don’t overcrowd – if necessary, use two pans to make sure everything has room to roast, not steam. The more surface area, the better the caramelization.

Roast for about 35–40 minutes, tossing once halfway through. The potatoes should be golden brown and fork-tender, the sausages crispy on the edges, and the peppers soft and slightly charred.

Once everything is roasted to perfection, remove from the oven and let it cool for just a couple of minutes. The flavors meld beautifully as it rests. I like to sprinkle a little chopped parsley or fresh thyme on top before serving for a pop of color.

From start to finish, you’re looking at just under an hour – with most of that time being hands-off oven magic.

Storage Options

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

Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 4 days. The flavors deepen over time, making it even more delicious the next day.

You can also freeze individual portions in freezer-safe containers or zip-top bags for up to 2 months. Just let them thaw overnight in the fridge before reheating.

To reheat, pop a serving in the microwave for 1-2 minutes, or warm it in the oven at 350°F for about 10-15 minutes to bring back that roasted texture.

Variations and Substitutions

One of the best parts of this Potato, Pepper, and Sausage Bake is how endlessly adaptable it is. Feel free to make it your own based on what you have or what you're craving.

Try swapping in sweet potatoes or butternut squash for a slightly sweeter twist. They roast beautifully and pair perfectly with sausage.

If you’re looking to lighten things up, go with chicken sausage or turkey kielbasa. They still bring great flavor with less fat.

Want to add some greens? Toss in a few handfuls of kale or baby spinach in the last 10 minutes of baking. They’ll wilt slightly and soak up all those tasty pan juices.

You can even give it a Mediterranean spin by adding feta cheese, olives, or a drizzle of balsamic glaze after baking for extra tang and depth.

Feeling spicy? Use hot Italian sausage or add a pinch of crushed red pepper flakes to the mix before roasting. It’s an easy way to dial up the heat without overpowering the dish.

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