Sausage and Peppers and Potatoes (Oven Baked)

This sausage and peppers and potatoes recipe is the weeknight dinner I make when I want something hearty and satisfying with almost no effort. The trick is browning the sausage links whole in a skillet first, then slicing them before they go into the baking dish. That one extra step builds a caramelized crust you just cannot get when everything goes in raw. The other secret is red wine vinegar, which brightens the whole dish and keeps it from tasting flat. One pan, under an hour, and easy to make gluten free with the right sausage.

Why You’ll Love This Sausage and Peppers and Potatoes Recipe

• Browning the sausage whole first is the step that makes all the difference. You get a deep caramelized crust on the outside before it ever touches the baking dish. Every other recipe skips this and it shows.
• Red wine vinegar is the ingredient nobody else uses. It cuts through the richness of the Italian sausage and makes the whole dish taste bright and complex without adding any extra work.
• Everything finishes in one baking dish. After the sausage is browned and sliced, it all goes into one pan with the peppers, onions, and potatoes. One dish to clean at the end.
• The baby potatoes come out perfectly tender with slightly crispy edges. Quartering them gives you more surface area so the edges get golden while the centers stay soft.
• The peppers and onions almost melt into the dish as it roasts. Thinly sliced, they soften completely in 45 minutes and absorb all the flavor from the sausage and oregano.
• Easy to make gluten free. Just check the label on your sausage and you are good to go. Everything else in this recipe is naturally gluten free.
• The leftovers are just as good the next day. The flavors deepen overnight and it reheats really well.
• If you love easy one-pan dinners like this one, you will also love my one pan Greek baked chicken with potatoes and my one pan chicken and Brussels sprouts skillet.

Ingredients and Substitutions

• Italian sausage links: Brown them whole in the skillet first, then slice into 1-inch rounds after. This gives you a better sear and more caramelized flavor before they finish in the oven. Sweet Italian keeps it mild, hot Italian brings heat. If you need gluten free, check the label since some brands add fillers that contain gluten.
• Baby potatoes, quartered: Quartering them gives you more surface area so the edges get crispy in the oven. Baby potatoes cook more evenly than larger potatoes cut into chunks. No need to peel them.
• Red bell peppers, sliced thin: Thin slices soften and almost caramelize by the time the dish is done. Any color bell pepper works here. A mix of red, yellow, and orange makes it look really good on the table.
• White onion, sliced thin: Thin slices melt into the dish as it roasts. Yellow onion is a fine swap if that is what you have.
• Olive oil: Used twice in this recipe. Once in the skillet to brown the sausage and once tossed with the vegetables in the baking dish.
• Garlic powder, salt, pepper, dried oregano: Simple seasoning that lets the sausage and vegetables be the star. Do not skip the oregano. It is what gives this dish its Italian character.
• Red wine vinegar: This is what makes this recipe different from every other sausage and peppers and potatoes recipe out there. It cuts through the richness of the sausage and brightens the whole dish. You will not taste it as vinegar in the final dish but you will absolutely notice if it is missing.

Swaps and substitutions:

• Hot Italian sausage instead of sweet for more heat, chicken sausage for a lighter version
• Any color bell pepper works
• Yellow or red onion instead of white
• Any small potato works (red, Yukon gold, fingerling). Just cut them into similar sized pieces so everything cooks evenly.

How to Make…

Step 1: Preheat your oven to 400°F.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links whole. Cook for 3-4 minutes per side until the outside is deeply browned all over. You are not cooking them through at this stage, just building color and flavor on the outside.

Step 3: Remove the sausage from the skillet and let it rest for a couple of minutes. Slice into 1-inch rounds and set aside.

Step 4: Add the sliced bell peppers, onion, and quartered potatoes to a 9×13 inch baking dish. Drizzle with the remaining 2 tablespoons of olive oil and the red wine vinegar. Add the garlic powder, salt, pepper, and oregano. Toss everything together until evenly coated.

Step 5: Nestle the sausage slices into the baking dish among the vegetables. Spread everything into an even layer so nothing is stacked on top of itself.

Step 6: Bake for 45 minutes, or until the potatoes are fork tender and the edges are golden. Stir once halfway through so everything cooks evenly and nothing on the bottom gets too dark.

Step 7: Serve straight from the baking dish and enjoy!

Tips for the Best Sausage and Peppers and Potatoes

• Potatoes still firm at 45 minutes? Check with a fork and add 10 more minutes. Make sure they are quartered and not left in larger pieces, which take longer to cook through.
• Vegetables releasing too much liquid? Your baking dish is too crowded. Everything needs space to roast, not steam. Spread it into a single layer and do not stack anything on top of itself.
• Sausage not browning in the skillet? Do not move it around. Let it sit undisturbed for 3-4 minutes before flipping. Moving it too early causes it to steam instead of brown and you lose that crust entirely.
• Want more crispiness on the edges? Switch the oven to broil for the last 3-4 minutes. Watch it closely so nothing burns.
• Do not skip the red wine vinegar. It is the step that makes this version taste different from every other recipe out there. It brightens everything up without being detectable as vinegar in the final dish.
• Stir halfway through baking. This ensures the potatoes cook evenly on all sides and the vegetables on the bottom do not get too dark before everything else is done.

Easy Variations

• Swap sweet Italian sausage for hot Italian if you want more heat throughout the dish.
• Use chicken sausage for a lighter version, just keep an eye on it since it can dry out faster than pork sausage.
• Add sliced zucchini or mushrooms to the baking dish with the vegetables in Step 4.
• Use a mix of red, yellow, and orange bell peppers for more color.
• Add a pinch of red pepper flakes to the seasoning mix along with the oregano for extra heat.

What to Serve With Sausage and Peppers and Potatoes

This dish is a full meal on its own but if you want to round it out, my 3-ingredient dairy free mashed potatoes make a great base if you want to serve this over something creamy. A simple green salad on the side works really well to balance out the richness of the sausage. My cucumber mediterranean salad is a great option since the brightness of it pairs perfectly with the savory, roasted flavors in this dish.

Storage and Make Ahead Tips

Fridge: Store in an airtight container for up to 4 days. The potatoes hold up really well and the flavors actually deepen overnight.

Reheat: Spread on a baking sheet and warm at 375°F for 10-15 minutes to get the edges crispy again. The microwave works in a pinch but the vegetables will be a little softer.

Make ahead: Toss the peppers, onions, and potatoes with the olive oil, vinegar, and seasonings the night before and store covered in the fridge. Brown the sausage, slice, assemble, and bake when ready.

Freezer: Cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 375°F until warmed through.

Recipe FAQs

More Easy One Pan Dinner Recipes

• One Pan Greek Baked Chicken with Potatoes
• One Pan Chicken and Brussels Sprouts Skillet
• Creamy Chicken Thighs Recipe
• Chicken Broccoli Rice Casserole

Made this recipe and loved it? Please leave a comment and a 5-star rating below! Follow me on Instagram, Facebook, and Pinterest for more recipes and inspiration!

Sausage and Peppers and Potatoes (Oven Baked)

Kayla Cappiello

This sausage and peppers and potatoes recipe is so easy to make, even beginner cooks can do it! Its perfect to make as a dinner, for a fall tailgate, for a party or even for a summer bbq! The ingredients are minimal, so you're not going to have to run to the store for anything special. Everything cooks in one pan which makes cleanup a breeze. This sausage and peppers and potatoes recipe is gluten free, dairy free and nut free. The sausage and peppers and potatoes are made with peppers, onions, sausage and potatoes.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 8 minutes mins

Course Dinner, lunch

Cuisine American, Italian

Servings 5 servings

Ingredients

  

• 1 lb Italian sausage links
• 3 tbsp olive oil separated
• 3-4 red bell peppers Sliced thinly
• 2 white onions Sliced thinly
• 1 pound baby potatoes quartered
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoon red wine vinegar

Instructions

 

• Preheat your oven to 400°F.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links whole. Cook for 3-4 minutes per side until the outside is deeply browned all over. You are not cooking them through yet, just building color on the outside.
• Remove the sausage from the skillet and let it rest for a couple of minutes. Slice into 1-inch rounds and set aside.
• Add the sliced bell peppers, onion, and quartered potatoes to a 9×13 inch baking dish. Drizzle with the remaining 2 tablespoons of olive oil and the red wine vinegar. Add the garlic powder, salt, pepper, and oregano. Toss everything together until evenly coated.
• Nestle the sausage slices into the baking dish among the vegetables. Spread everything into an even layer so nothing is stacked.
• Bake for 45 minutes, or until the potatoes are fork tender and the edges are golden. Stir once halfway through so everything cooks evenly.
• Serve straight from the baking dish.

Notes

To serve: The sausage and peppers and potatoes can be served hot or cold. It can be served as a main course or as a side dish. If serving it as a main course, you can serve it with a salad or some crusty bread. If serving it as a side dish, you can serve it with grilled chicken or fish.

To store in the fridge: These sausage and peppers and potatoes can be stored in the fridge for up to 3 days. To store it, simply let it cool completely and then transfer it to an airtight container. When you’re ready to eat it, remove it from the fridge and let it come to room temperature before reheating it.

To store in the freezer: The sausage and peppers and potatoes can be stored in the freezer for up to 2 months. To freeze it, simply let it cool completely and then transfer it to a freezer-safe container. When you’re ready to eat it, thaw it overnight in the fridge and then reheat it.

Keyword easy recipe