Sausage and Peppers and Potatoes Recipe

This sausage and peppers and potatoes are perfect to make as an easy dinner or even for a fall tailgate! Whenever I go to a tailgate party I like to make sure there is a gluten free option for me to eat. So ultimately its easiest to bring a dish that is safe, and these gluten free Sausage and Peppers and Potatoes recipe is a win every time!

This Sausage and Peppers and Potatoes recipe is an easy gluten free dinner recipe, and also a dairy free recipe. It is also made in only one dish just like my easy shrimp creole recipe and my gluten free turkey meatballs.

Full disclosure, I LOVE potatoes. Sweet potatoes. Mashed Potatoes. Roasted potatoes. You name it. If you do too, add these 20 easy potato recipes to your weekly menu! These 3-ingredient dairy free mashed potatoes and these french onion potatoes are two of the most popular!

WHY YOU’LL LOVE THIS RECIPE

• This recipe is made in one single pan so it saves you from doing dishes. I hate doing dishes so a one pan meal is perfect!
• The sausage and peppers and potatoes recipe is a great way to use up leftover vegetables. You can throw anything you have in the fridge into the dish like leftover tomatoes, any kind of pepper, jalapeños, eggplant, etc.
• It’s easily adaptable to your own taste preferences. For example, you can add different types sausage you enjoy. I like to use italian sausage or chicken sausage but you can also use different flavors like a sweet apple chicken sausage or a buffalo flavored chicken sausage.
• It’s a great dish to serve to a crowd or at a party or bbq. I always bring a safe dish with me so I know there is something I an enjoy.
• This sausage and peppers and potatoes recipe is also a great option for meal prep. I love to make a big batch and have it as my go-to dinners throughout the week. It’s easy to pull out of the fridge and heat up. I like to serve it with rice or a side salad.

INGREDIENTS & SUBSTITUTIONS

Italian Sausage: Italian sausage has a distinctive flavor that is a blend of herbs and spices, including fennel, garlic, and oregano. It can be either sweet or spicy, depending on the brand. The sausage you select will be the main flavor of this sausage and peppers in the oven. I also use different flavors like a sweet apple chicken sausage or a buffalo flavored chicken sausage. I have used ground sausage, ground chicken or ground turkey, which is a great substitute, especially for an easy lean option! If you are looking for a vegetarian or vegan substitute for Italian sausage, you can use vegan sausage.

Peppers: Bell peppers have a sweet and slightly tangy flavor. They can be red, green, yellow, or orange. If I do not have bell peppers, I use other vegetables, such as zucchini, yellow squash, or carrots in this sausage and peppers and potatoes recipe.

Onions: Onions have a strong, savory flavor. They can be white, yellow, or red.

Potatoes: I use white, yellow, or red. Use whatever ones are your favorite.

Red wine vinegar: Red wine vinegar has a sharp, acidic flavor. If you do not have red wine vinegar, you can substitute balsamic vinegar, white wine vinegar, or apple cider vinegar.

DIRECTIONS

STEP 1

Preheat oven to 400 degrees F (200 degrees C).

STEP 2

Heat olive oil in a large skillet over medium heat. Add sausage links and cook until browned on all sides.

STEP 3

Remove sausage from skillet, slice and set aside.

Add bell pepper and onion to a 9×13 inch baking dish. Add potatoes.

Top with garlic powder, salt, pepper, oregano, red wine vinegar and olive oil.

STEP 4

Add sliced sausage. Bake for 45 minutes, or until potatoes are tender and sausage is cooked through.

STEP 5

Top with garlic powder, salt, pepper, oregano, red wine vinegar and olive oil.

Add sliced sausage.

STEP 6

Bake the sausage and peppers and potatoes recipe for 45 minutes, or until potatoes are tender and sausage is cooked through.

EXPERT TIPS & TRICKS

• You can use any type of Italian sausage you like, but I usually choose sweet or mild sausage.
• If you don’t have baby potatoes, you can use small Yukon Gold potatoes or other small potatoes. Just be sure to cut them into similar-sized pieces so they cook evenly.

HOW TO MAKE THIS VEGAN

Use vegan sausage: There are a number of vegan sausages available on the market. I use vegan sausages when making this dish vegan. They are often seasoned with herbs and spices to mimic the flavor of traditional Italian sausage so you wouldn’t even know it was vegan.

HOW TO SERVE & STORE

To serve: The sausage and peppers and potatoes can be served hot or cold. I prefer it hot! It can be served as a main course or as a side dish. If I am serving it as a main course, I serve it with a salad or over rice. I also love to serve it with bread at a tailgate so people can make sandwiches out of it!

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, I let it cool completely and then transfer it to an airtight container. When I am ready to eat it, I 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, I let it cool completely and then transfer it to a freezer-safe container. When I am ready to eat it, I thaw it overnight in the fridge and then reheat it.

To reheat: These sausage and peppers and potatoes can be reheated in the oven, on the stovetop, or in the microwave. To reheat it in the oven, I preheat the oven to 350 degrees F (175 degrees C). I place the dish in the oven and bake for 20-25 minutes, or until heated through. To reheat it on the stovetop, I heat some olive oil in a large skillet over medium heat. I add the dish to the skillet and cook for 10-15 minutes, or until heated through.

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