Potato, Pepper, And Sausage Bake Recipe

There's something irresistibly cozy about a big tray of roasted potatoes, sweet bell peppers, and smoky sausage sizzling together in the oven. The edges get perfectly crisp, the flavors mingle beautifully, and the whole thing comes together with minimal effort.

I first made this Potato, Pepper, and Sausage Bake on a chilly fall evening when I didn’t feel like cooking but still craved something hearty. It quickly became one of our go-to weeknight meals — equal parts comfort food and meal prep magic.

Since then, it's been my secret weapon for busy days, last-minute guests, or whenever I want to toss everything in the oven and let it work its magic. Let’s break down why this is about to become a regular in your dinner rotation.

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

Get ready to fall in love with your new favorite one-pan dinner. This Potato, Pepper, and Sausage Bake isn’t just satisfying — it’s the definition of easy, delicious comfort food.

No-fuss prep makes it a weeknight hero. Just chop, toss, and roast. You can prep the whole dish in under 15 minutes, which makes it perfect for those evenings when you want a home-cooked meal without hovering over the stove.

It’s incredibly budget-friendly. With humble ingredients like potatoes, bell peppers, and smoked sausage, you can feed a family of four for under $10 — and maybe still have leftovers for lunch the next day.

It’s naturally gluten-free and super versatile. Swap the sausage, switch up the seasonings, or throw in any vegetables lingering in the fridge. This recipe is endlessly customizable depending on what you have on hand.

Cleanup is a breeze. Since everything roasts on a single baking sheet, you won’t be left with a pile of dishes. Line the pan with parchment or foil, and you’re golden.

Whether you're feeding picky eaters or meal prepping for the week, this dish checks all the boxes. Now, let’s take a closer look at what goes into making it shine.

Ingredient Notes

The magic of this dish lies in its simplicity. These everyday ingredients come together to make something much greater than the sum of their parts.

Potatoes are the hearty base of the bake. I love using baby red or Yukon gold potatoes for their creamy texture and quick roasting time. If you prefer russets, peel them first and cut them into smaller chunks so they cook evenly.

Smoked sausage brings the flavor punch. I typically use a kielbasa-style sausage, sliced into rounds so they crisp up nicely in the oven. You can use pork, beef, turkey, or even plant-based sausage depending on your preference.

Bell peppers add sweetness and color. A mix of red, yellow, and green peppers looks beautiful and roasts down into tender, caramelized strips that contrast perfectly with the crispy potatoes.

Red onion gives the dish a pop of color and mild sharpness that mellows out as it roasts. If you're not a fan of red onions, yellow or sweet onions work just as well.

Olive oil and seasonings pull it all together. A generous drizzle of olive oil helps everything roast beautifully, while garlic powder, smoked paprika, Italian herbs, salt, and pepper give it bold flavor with minimal effort.

No special equipment is needed for this recipe — just a large rimmed sheet pan and a hot oven. A sharp knife and a mixing bowl will make prep a breeze.

How To Make This Potato, Pepper, and Sausage Bake

Creating this colorful, hearty bake is as simple as chop, toss, and roast. Here’s exactly how I do it.

Start by preheating your oven to 425°F (220°C). This high heat is key to getting those irresistible crispy edges and caramelized vegetables. While the oven heats, line a large sheet pan with parchment paper or foil for easy cleanup.

Next, chop your potatoes into 1-inch chunks. Try to keep the pieces uniform in size so they roast evenly. If you’re using baby potatoes, you can simply halve or quarter them. Place them in a large bowl.

Slice your sausage into ½-inch rounds and add them to the bowl. Then cut your bell peppers and red onion into thick strips or chunks, depending on your preference. Toss them all in with the potatoes and sausage.

Drizzle everything with olive oil and sprinkle generously with seasonings — I like a mix of garlic powder, smoked paprika, Italian seasoning, kosher salt, and black pepper. Give everything a good stir to coat all the pieces evenly.

Spread the mixture out in a single layer on your prepared sheet pan. Make sure the pan isn’t overcrowded — use two pans if needed. This ensures the vegetables roast instead of steam.

Roast in the preheated oven for 35-40 minutes, stirring once or twice during cooking. You’ll know it’s done when the potatoes are fork-tender, the sausage is slightly crispy, and the peppers are perfectly soft and caramelized.

The total hands-on time is under 15 minutes, and the oven does the rest. You’ll end up with a tray full of sizzling, golden goodness that smells as amazing as it tastes.

Storage Options

This dish keeps beautifully, making it perfect for meal prep or leftovers. Once cooled, store any extras in an airtight container in the refrigerator for up to 4 days.

If you're planning to freeze it, let everything cool completely and transfer to a freezer-safe container or zip-top bag. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, you can microwave individual portions for 1-2 minutes, or pop everything back onto a sheet pan and warm in the oven at 375°F until heated through. The oven method helps restore that roasted texture.

Avoid freezing raw potatoes or peppers — they don’t hold up well. But once cooked, this dish is surprisingly freezer-friendly.

Variations and Substitutions

The beauty of this recipe is how easy it is to adapt. You can truly make it your own with a few simple tweaks.

For a spicier version, use hot Italian sausage or add a pinch of crushed red pepper flakes to the seasoning mix. You could even drizzle with hot sauce before serving.

Swap out the sausage for chicken thighs, cut into chunks and tossed with a bit of oil and seasoning. They roast up beautifully and still give you that hearty, protein-rich result.

Want to make it vegetarian? Use plant-based sausage or even chickpeas for a protein boost. Toss them in with the veggies and roast as usual — just be sure the plant-based sausage is designed to hold up in the oven.

You can also mix up the vegetables. Zucchini, mushrooms, or cherry tomatoes all work wonderfully here. Just be mindful of their water content and roasting time — softer veggies may need less time in the oven.

Don’t have smoked paprika? Try regular paprika or a dash of cumin for warmth. Even a spoonful of pesto stirred in after roasting adds a lovely punch of flavor.

Whether you're cooking for one or feeding a crowd, this Potato, Pepper, and Sausage Bake is a no-fuss, flavor-packed winner that always hits the spot. Feel free to experiment with your favorite ingredients and make it your own — the oven is your canvas.

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