Name: Sausage and Pepper Potato Bake Recipe
Prep time: 10 min
Cook time: PT-491227H18M43S
Total time: PT-491227H18M43S
Cuisine: American
Ingredients: 8 cups cubed potatoes (approx. 6 large potatoes); 2 medium onions, cubed (just slightly larger than a baseball); 2 medium bell peppers, cubed; 3 cloves garlic, minced; 12-16 oz. smoked sausage or kielbasa, sliced; 1 tablespoon oil (for greasing pan); 1 tablespoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe· 4.2 from 13 reviews

I absolutely adore this Sausage and Pepper Potato Bake Recipe because it combines hearty potatoes, vibrant bell peppers, and smoky sausage into one irresistibly comforting dish. It’s one of those meals I find myself craving whenever I want something filling and flavorful without much fuss. The layers of tender veggies and sausage cooked together make it feel like a warm hug on a plate, perfect for sharing with family or friends.

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

What makes this recipe really stand out for me is the balance of flavors. The smoky sausage brings a rich, savory depth while the bell peppers add a bright, sweet note that perfectly complements the earthy potatoes. The garlic and chili powder season everything with just the right amount of heat and aroma without overwhelming the other ingredients. It’s a flavor profile that feels grounded and familiar but with enough zing to keep you interested bite after bite.

I also love how easy this dish is to make. There’s a minimal amount of prep involved—just chopping and layering everything in a baking dish—and then the oven does most of the work. It’s a great weeknight meal or a hassle-free recipe when you have guests over and want something hearty and impressive without standing in the kitchen for hours. Plus, it’s wonderfully versatile for lots of occasions, from cozy dinners to casual potlucks, making it one of my go-to recipes when I want crowd-pleasing comfort food.

Ingredients You’ll Need

A white rectangular baking tray filled with several layers of cooked food, starting with a base of cubed golden-brown potatoes, orange carrot slices, and light green zucchini pieces. On top, there are thick round slices of browned sausage scattered evenly. Small green herb bits are sprinkled over the dish, adding color contrast. The tray sits on a white marbled surface with a soft background showing blurred silver spoons and a white cloth. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Sausage and Pepper Potato Bake Recipe are wonderfully simple but essential for building such a delicious dish. Each one plays a key role in texture, taste, and color, turning this bake into a satisfying and visually appealing meal.

Oil: Just a tablespoon to grease the pan and prevent sticking, helping everything cook evenly and crisp up nicely.
Potatoes (8 cups, cubed): I use about six large potatoes for a hearty base that gets tender and absorbs all the flavors.
Onions (2 medium, cubed): Slightly larger than a baseball, they bring sweetness and depth once roasted.
Bell peppers (2 medium, cubed): These add beautiful color and a fresh, slightly sweet crunch to balance the savory sausage.
Garlic (3 cloves, minced): Garlic infuses its fragrant warmth throughout the dish and raises every flavor.
Smoked sausage or kielbasa (12-16 oz.): The star protein here, giving smoky richness that ties the dish together.
Chili powder (1 tbsp.): Adds a mild spice and complexity that wakes up the overall flavor.
Salt (1/2 tsp.): Enhances all the natural flavors in the bake.
Black pepper (1/4 tsp.): For a subtle peppery bite that balances the seasoning.

Directions

Step 1: Preheat your oven to 425°F and grease a 9×13-inch baking pan with the oil to ensure nothing sticks and the ingredients crisp up nicely as they bake.

Step 2: Layer the cubed potatoes evenly at the bottom of the pan, then add the chopped onions, bell peppers, and minced garlic on top, distributing everything evenly so the veggies cook uniformly.

Step 3: Slice your smoked sausage into rounds and scatter the slices on top of the layered vegetables to allow its smoky juices to seep into the mix as it bakes.

Step 4: Sprinkle the chili powder, salt, and black pepper evenly over the entire dish to make sure every bite is perfectly seasoned with that gentle kick and savory balance.

Step 5: Cover the pan tightly with aluminum foil to keep moisture in, which helps soften the potatoes and onions beautifully during baking.

Step 6: Place the dish in the preheated oven and bake for 45 minutes. This initial baking time lets the potatoes and peppers cook through without drying out the sausage.

Step 7: After 45 minutes, carefully remove the foil and poke the potatoes and onions with a fork to check for tenderness. If they’re not quite soft yet, continue baking uncovered for an additional 10 to 15 minutes to let the top brown slightly and the vegetables finish cooking.

Servings and Timing

This Sausage and Pepper Potato Bake Recipe yields approximately 6 generous servings, making it perfect for a family meal or leftovers the next day. Prep time is quite brief, usually around 10 to 15 minutes since most of the work is chopping and layering ingredients. The baking time totals about 55 minutes with the foil-covered and uncovered phases combined. Because everything cooks in one dish, there’s no extra resting or cooling time required before serving, so you can enjoy this hearty meal straight from the oven to the table.

How to Serve This Sausage and Pepper Potato Bake Recipe

A white bowl filled with three slices of browned sausage placed on top of a mix of roasted vegetables, including golden-yellow potatoes, orange and yellow bell pepper strips, and pieces of onion. The vegetables are slightly charred, showing hints of black pepper and herbs. Fresh green parsley is sprinkled over the whole dish. The bowl sits on a white marbled surface with a silver spoon slightly visible in the background photo taken with an iphone --ar 4:5 --v 7

I find that this dish shines when served hot, right out of the oven. The sausage is juicy, and the potatoes are perfectly tender, while the peppers still have that lovely roasted sweetness. For a complete meal, I love pairing it with a crisp green salad dressed in a tangy vinaigrette to cut through the richness and add a refreshing crunch.

Garnishing with freshly chopped parsley or a sprinkle of grated Parmesan adds a lovely layer of color and flavor that really brightens the presentation. For something heartier, a side of buttery dinner rolls or crusty bread works beautifully to soak up any delicious juices left in the pan.

As for drinks, this bake pairs wonderfully with a medium-bodied red wine like a Zinfandel or Merlot, which complements the smoky sausage flavor. If you prefer something non-alcoholic, I enjoy a sparkling lemonade or iced tea, both of which refresh the palate between bites. This dish works well for casual weeknight dinners, family gatherings, or even weekend potlucks because it’s tasty, filling, and beautifully rustic.

Variations

One of my favorite things about this Sausage and Pepper Potato Bake Recipe is how adaptable it is. If you want to switch things up, try swapping the smoked sausage for Italian sausage or chorizo to change the spice level and flavor profile. For a vegetarian version, you can replace sausage with hearty mushrooms or a plant-based meat alternative, and add more bell peppers or other colorful veggies like zucchini or cherry tomatoes.

For those following a gluten-free diet, this recipe is naturally gluten-free, making it a fantastic option without any modification needed. If you want to increase the heat, sprinkle in some cayenne pepper or add sliced jalapeños for a zesty kick. Alternatively, mix in some shredded cheese during the last 10 minutes of baking for a creamy, melty twist that adds richness and an extra layer of flavor.

If you’re pressed for time, consider parboiling the potatoes for 5 minutes before assembling the dish; this reduces baking time and ensures super-tender potatoes quicker. Or, if you prefer a crispier finish, broil the bake uncovered for the last few minutes to get a perfectly golden top crust that adds wonderful texture.

Storage and Reheating

Storing Leftovers

I always store leftovers in an airtight container to maintain freshness and prevent moisture from making the bake soggy. This sausage and pepper potato bake will keep well in the refrigerator for up to 3 to 4 days, making it a great make-ahead meal for busy days. Just let it cool completely before sealing to avoid condensation buildup inside the container.

Freezing

This dish freezes beautifully if you want to make it in advance or save portions for later. I recommend freezing it in a freezer-safe, airtight container or wrapping the baking dish tightly with plastic wrap and foil. It can keep in the freezer for up to 2 months without losing much flavor or texture. When you’re ready to enjoy it, thaw it overnight in the refrigerator before reheating for best results.

Reheating

When reheating, I prefer using the oven set at 350°F to warm the bake gently and bring back that fresh-from-the-oven texture. Covering it loosely with foil keeps the moisture just right while warming through, which usually takes about 20 to 25 minutes. Avoid microwaving if possible, as it can make the potatoes gummy and the sausage a bit tough. Instead, reheat slowly and thoroughly to recreate that delicious bake experience.

FAQs

Can I use other types of sausage for this recipe?

Absolutely! While smoked sausage or kielbasa gives a fantastic flavor, you can substitute with Italian sausage, chorizo, or even chicken sausage depending on your taste preferences. Just keep in mind that different sausages may vary in seasoning and fat content, slightly altering the final taste and texture.

Is this recipe gluten-free?

Yes, this Sausage and Pepper Potato Bake Recipe is naturally gluten-free as long as you choose a gluten-free sausage and double-check your spices for any hidden gluten. It’s a great option if you’re avoiding gluten without having to make complicated ingredient swaps.

Can I prepare this recipe ahead of time?

You can! I often prep all the chopping and layering the night before, then cover and refrigerate the dish overnight. When you’re ready to bake, bring it to room temperature for 20-30 minutes and then follow the baking instructions. It’s a convenient way to save time on a busy day.

What’s the best way to ensure potatoes are cooked through?

Testing for tenderness with a fork after the initial 45 minutes of baking is key. If the fork slides in easily without resistance, the potatoes are done. If not, bake uncovered for another 10 to 15 minutes, which also helps the top brown nicely.

Can I add cheese to this recipe?

Definitely! I love sprinkling shredded cheddar, mozzarella, or Parmesan over the top during the last 10 minutes of baking for a gooey, cheesy finish. It adds an extra layer of indulgence and flavor that pairs beautifully with the smoky sausage and savory vegetables.

Conclusion

If you’re looking for a comforting, flavorful, and easy-to-make dish, I can’t recommend this Sausage and Pepper Potato Bake Recipe enough. It’s one of those meals that feels both rustic and special, perfect for feeding a hungry crowd or treating yourself to something cozy and satisfying. Trust me, once you try it, it’ll become a staple in your rotation just like it is in mine.