Potato, Pepper, And Sausage Bake Recipe

There's something undeniably comforting about the smell of roasted potatoes, sizzling sausage, and sweet bell peppers filling your kitchen. This Potato, Pepper, and Sausage Bake is the kind of cozy, no-fuss dinner that feels like a warm hug after a long day.

I first whipped this up on a chilly Sunday evening with a few ingredients I had on hand—and to my surprise, it became an instant favorite. It’s hearty, flavorful, and comes together with minimal effort, making it a staple in our dinner rotation. Plus, it's a true one-pan wonder that saves time on cleanup.

Let’s dive into why this simple bake belongs in your weekly meal plan.

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

Get ready to meet your new go-to weeknight dinner. This Potato, Pepper, and Sausage Bake is as delicious as it is practical, hitting all the marks for busy households.

First, it’s incredibly easy to make. Just chop, toss, and bake—no fancy steps or techniques required. Everything roasts together on a single sheet pan, which means less mess and more time to relax.

It’s also wonderfully budget-friendly. With just a few affordable ingredients—potatoes, sausages, peppers, and onions—you can feed a hungry family without breaking the bank. It’s comfort food that doesn’t cost a fortune.

If you're juggling different dietary preferences or picky eaters, this bake is endlessly adaptable. Swap in different sausages, switch up the veggies, or go spicy or mild—it’s a blank canvas for your taste buds.

And perhaps best of all, the leftovers are just as good the next day. This dish reheats beautifully and makes for an excellent lunch or quick dinner redo. It’s meal prep without even trying.

Ready to start prepping? Let’s take a look at the ingredients that make this bake so special.

Ingredients Notes

The beauty of this dish lies in its simplicity, but each ingredient plays a key role in building bold, satisfying flavor. Here's what you'll need to make this Potato, Pepper, and Sausage Bake shine.

Baby potatoes or red potatoes work best here. Their waxy texture holds up beautifully during roasting, giving you a golden, crispy exterior and creamy center. Just be sure to cut them into evenly sized chunks so they cook at the same rate. Yukon golds are another great option if that's what you have on hand.

Sausage is the star protein, adding depth, spice, and savory goodness with zero extra work. I prefer smoked pork sausage or spicy Italian sausage for that rich, flavorful kick. Chicken or turkey sausage are great lighter alternatives—just make sure they’re fully cooked before baking, or adjust the time accordingly if using raw.

Bell peppers bring a natural sweetness and vibrant color to the dish. I like using a mix of red, yellow, and orange for variety, but green peppers will work too. Slice them into thick strips so they hold their texture during roasting.

Onions, especially red or sweet yellow onions, add another layer of flavor and caramelize beautifully in the oven. They mellow out and become slightly sweet, pairing perfectly with the potatoes and sausage.

You’ll also want to have some olive oil, garlic powder, paprika, dried oregano, salt, and pepper on hand to season everything before it goes into the oven. These pantry staples enhance the natural flavors without overpowering them. A large baking sheet and some parchment paper will help with easy cleanup and even roasting.

How To Make This Potato, Pepper, and Sausage Bake

Making this dish couldn’t be easier, and the result is a tray full of golden, crispy, flavorful bites with minimal cleanup. Here’s how it comes together.

Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper or foil. This helps prevent sticking and makes cleanup a breeze. While the oven heats up, wash and chop your potatoes into bite-sized pieces. If you're using baby potatoes, you can just halve or quarter them depending on size.

Next, slice your sausage into thick rounds, about ½ inch thick. You want them chunky enough to hold their shape in the oven, so they get slightly crisp on the edges while staying juicy inside. Then, slice your bell peppers and onions into strips—try to keep them around the same size for even cooking.

In a large bowl, toss together the potatoes, sausage, peppers, and onions with a generous drizzle of olive oil. Add garlic powder, paprika, oregano, salt, and pepper. Mix well until everything is evenly coated in oil and seasoning. This step is key to making sure each bite is flavorful and well-roasted.

Spread everything out on your prepared baking sheet in a single, even layer. You want plenty of space between pieces so they roast rather than steam. If your pan is too crowded, divide everything between two sheets.

Roast in the oven for 35-40 minutes, stirring halfway through to ensure even browning. The potatoes should be tender and crisp on the edges, the sausage slightly golden, and the peppers roasted but not mushy. If you'd like a little extra caramelization, you can broil the tray for the last 2-3 minutes—but keep an eye on it so nothing burns.

In total, you’re looking at about 10 minutes of prep and 40 minutes of roasting. That’s under an hour for a meal that tastes like it took all afternoon.

Storage Options

One of the best things about this bake is how well it holds up in the fridge. Simply transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day.

If you'd like to freeze it, you can! Let everything cool completely, then portion it into freezer-safe bags or containers. It will keep well for up to 2 months. Just know that the texture of the potatoes may soften a bit upon reheating, but the flavor will still be spot-on.

For reheating, the oven is your best bet. Spread leftovers on a baking sheet and warm at 375°F (190°C) for 10-15 minutes. You can also reheat individual portions in the microwave, though they may not stay as crisp.

Whether you're meal prepping or saving extras for a second round, this recipe is a winner on day two (and three!).

Variations and Substitutions

One of the reasons I keep coming back to this Potato, Pepper, and Sausage Bake is because it’s endlessly customizable. Here are a few fun ways to make it your own.

Swap the sausage. Try using chorizo for a spicier, smoky twist, or opt for kielbasa for a more traditional flavor. Vegetarian sausages also work well if you're cutting back on meat—just keep an eye on cooking time and texture.

Add different vegetables. Zucchini, cherry tomatoes, mushrooms, or even broccoli florets are delicious roasted alongside the base ingredients. Just make sure to cut everything to similar sizes so they cook evenly.

Change the seasoning. Italian seasoning, Cajun spice, or even a splash of balsamic vinegar can bring a totally different flavor profile. Don’t be afraid to play with what’s in your pantry.

Make it cheesy. In the last 5 minutes of baking, sprinkle the tray with shredded mozzarella or parmesan for a gooey, melty topping. It adds a delicious richness that pairs beautifully with the roasted ingredients.

Go breakfast-style. Add a few cracked eggs to the pan during the last 10 minutes of baking for a hearty brunch option. Serve with toast or crusty bread for the ultimate morning feast.

Don’t be afraid to get creative. This is the kind of recipe that thrives on flexibility—use what you have, trust your taste buds, and make it your own.

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