Sausage peppers and potatoes in the oven

This One-Pan Sausage, Pepper, Onion and Potato Bake is so easy yet so incredibly delicious, and it’s perfect for a busy weeknight dinner!

If you like sausage and peppers, you’re going to love this recipe! It couldn’t be easier to make, and it’s perfect when you don’t have time to be fussing around in the kitchen but you still want to serve a hearty and delicious meal.

So I had some Italian sausage left over from what I bought to make the Stuffed Zucchini With Sausage and Tomatoes that I posted earlier this week, and I thought I’d use it up to make this winner of a dinner to share with you all.

And yes, I know this is more of a fall/winter recipe, but I make it all year long and often. It’s so good, I think it’s totally worth turning on the oven even in the summer!

This oven-roasted sausage, peppers, onions and potatoes has been a favorite in our house for many years. Not only is it easy, but it’s super tasty, and you only need a few simple ingredients.

Since the sausage is already seasoned and very flavorful, I just add some Italian seasoning, garlic powder, salt, and pepper to make the vegetables yummy too.

It takes just a few minutes of prep time to chop everything up. Then you just toss everything together right in the pan and let the oven do the rest of the work for you!

While the sausage, peppers, onions and potatoes are cooking (it’ll take about an hour), you can go about and do some other things or – even better – take some well-deserved time to sit, put your feet up, and relax for a bit.

This meal is so good that everyone will think that you worked really hard on it, but you actually didn’t because it’s so easy. Plus, since this is a one-pot dinner recipe, we can say hooray for a quick and easy clean-up!

Ingredients you need:

• Sweet (mild) Italian sausage links
• Bell peppers (any color)
• Red onion
• Potatoes (I use russet)
• Olive oil
• Italian seasoning
• Garlic powder
• Salt
• Pepper

Here’s a look at how to make One-Pan Sausage, Pepper, Onion and Potato Bake:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

Tips & Tidbits:

• Use a 13×9-inch metal roasting pan or a similar sized metal or glass cake pan or baking dish (not a sheet pan).
• If you like things spicy, you can use hot Italian sausage instead of sweet/mild sausage.
• I love potato skins, so I don’t peel the potatoes (mom always said that’s where all the vitamins are!), but you can peel them if you’d prefer.
• Give the sausage and veggies a stir about halfway through the cooking time to help ensure everything cooks evenly, and give the sausages a turn so they get a nice color on both sides.
• I’m not looking for the vegetables to get browned or crispy in this recipe, like you might normally expect from roasting (which is why I use a roasting pan rather than a sheet pan; I think a sheet pan can tend to brown and dry everything out a bit too much). Cook just until the potatoes are tender and the sausage is cooked through.
• After cooking, there might be some juice in the bottom of the pan from the veggies and sausage releasing some liquid as they roasted. You can pour some of this over each serving, if you’d like, or you can just use a slotted spoon when serving to leave the juice behind in the pan.
• Store leftovers in the refrigerator, covered, for up to 5 days.

With this all-in-one dish of meat, potatoes and veggies, you don’t even need any side dishes, really, but a simple salad and some bread goes nicely with it.

Or, since I already have the oven on, I might make some oven-roasted green beans during the last 20 minutes of the cooking time.

And a sprinkle of parmesan cheese, fresh parsley, or fresh basil is always welcome.

I hope you try this One-Pan Sausage, Pepper, Onion and Potato Bake recipe and love it as much as I do. Thanks for visiting today!

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• 1 pound sweet (mild) Italian sausage links, cut into 2-inch pieces
• 2 large bell peppers (any color), seeded and chopped into 1-inch pieces (about 2 cups total)
• ½ large red onion, peeled and chopped into 1-inch pieces (about 2 cups total)
• 1 pound russet potatoes, chopped into 1-inch pieces (I scrub them well and leave the skins on, but you can peel them if you want)
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• salt and pepper, to taste

• Preheat the oven to 425°F.

• Place the sausage, peppers, onions, and potatoes in a 13×9-inch metal roasting pan, cake pan, or glass baking dish (not a sheet pan).

• Add the olive oil, Italian seasoning, garlic powder, salt, and pepper; stir to coat the sausage and vegetables with the oil and seasonings.

• Bake for 50 to 60 minutes or until the potatoes are tender and the sausage is cooked through (minimum internal temperature of 160°F), stirring once about halfway through the cooking time to ensure everything cooks evenly, and turning the sausage pieces over so they get golden brown on both sides.

• Taste and adjust seasoning if needed. Serve immediately.

• If you like things spicy, you can use hot Italian sausage instead of sweet/mild sausage.
• I use red onions for the color, but you can use yellow onions too.
• Russets are my go-to potatoes, but Yukon gold or any potatoes can be used.
• I’m not looking for the vegetables to get browned or crispy in this recipe, like you might normally expect from roasting (which is why I use a roasting pan rather than a sheet pan; I think a sheet pan can tend to brown and dry everything out a bit too much).
• After cooking, there might be some juice in the bottom of the pan from the veggies and sausage releasing some liquid as they roasted. You can pour some of this over each serving, if you’d like, or you can just use a slotted spoon when serving to leave the juice behind in the pan.

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