Sweet Italian Sausage, Pepper and Potato Bake

Sweet Italian Sausage, Pepper and Potato Bake

We love Italian Sausage in this house, sweet being my favorite variety. I wanted to try something new tonight, and we really enjoy sausage and peppers, so I put together several of my favorite ingredients to create dinner. Leeks and garlic for flavor, mushrooms mixed into the sausage for flavor and added vegetable benefits, and potatoes and sweet peppers for body. Topped with a good garlic flavored cheese and this was a delicious and hearty casserole!

Sweet Italian Sausage, Pepper and Potato BakeYou can use your favorite Italian sausage brand, my favorite is Johnsonville. We use their Italian sausage, their bratwurst is the best, and I’ve recently tried their Chorizo as well. Just a really good brand, and they are made right here in southeast Wisconsin. Woot!

Sweet Italian Sausage, Pepper and Potato BakeI developed this recipe using my freshly roasted tomatoes, but canned tomatoes will work beautifully as well. A little chicken broth and some olive oil really add to the flavors and make this a great comfort food. Serve with a loaf of crusty Italian bread and everyone will leave the table satisfied!

Sweet Italian Sausage, Pepper and Potato BakeRemove the casings from the sausage and mix it with the minced mushrooms.

Sweet Italian Sausage, Pepper and Potato BakeChop and slice everything, cook components.

Sweet Italian Sausage, Pepper and Potato BakeMix it up, put it in a casserole and bake, then remove, top with cheese and bake again. Yum!

Sweet Italian Sausage, Pepper and Potato Bake

Rating: 51

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Serving Size: 1.5 cups

Calories per serving: 473.8

Fat per serving: 39.9 g

Sweet Italian Sausage, Pepper and Potato Bake


  • 5 sweet Italian sausage links, casings removed (1 lb 3 oz package)
  • 1 cup minced mushrooms
  • 1 1/2 cups chicken broth
  • 1/4 cup minced fresh flat leaf parsley
  • 3 cups cubed red potatoes
  • 3 tablespoons olive oil, separated
  • 1 medium red bell pepper, cubed
  • 1 medium yellow bell pepper, cubed
  • 1 leek, white part cleaned and sliced
  • 4 medium cloves garlic, smashed and coarsely chopped
  • 14-oz can tomatoes
  • Kosher salt and freshly ground pepper
  • 3/4 cup shredded garlic cheese


  1. Preheat oven to 350 F.
  2. Mix the sausage with the mushrooms until well combined. Brown sausage mixture in a skillet over medium heat until nicely browned. Drain and set aside. Wipe out skillet.
  3. Add parsley to the chicken broth and set aside.
  4. Add 2 tablespoons of the olive oil to the skillet and heat over medium heat. Add the potatoes and cook, about 6-8 minutes, creating a nice light brown crust. Add the yellow and red bell peppers and continue and saute for 2-3 minutes, until peppers are tender crisp. Remove potato and pepper mixture from skillet and set aside.
  5. Add remaining tablespoon of olive oil to the skillet and saute leek until tender, about 2-3 minutes, stirring often. Add garlic and saute another minute or so. Add the tomatoes to the pan and stir everything together. Add broth and parsley mixture and bring to a gentle boil. Season with freshly ground pepper and a couple pinches of Kosher salt.
  6. Combine all ingredients except for the cheese and place in a 2 quart casserole dish. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with shredded cheese and bake another 10 minutes.

Notes from Amanda

Saturated fat: 13.9 g Unsaturated fat: 23.8 g Carbohydrates: 12.1 g Sugar: 2.5 g Fiber: 2.1 g Protein: 18 g Cholesterol: 82.8 mg


Sweet Italian Sausage, Pepper and Potato Bake

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10 Responses to Sweet Italian Sausage, Pepper and Potato Bake

  1. 1
    Lynna says:

    this looks SO INCREDIBLY GOOD!

  2. 2
    Suzanne says:

    Wow! Just WOW! This is right up my family’s ally. In fact, I can see this in my oven now when the whole family is over next time. Outstanding!

  3. 3
    Daniel says:

    If you want to reduce the fat for this, get Pederson Farms Mild Italian Chicken Sausage: 14g of protein with only 3g of fat per link. Its by far the healthiest yet most flavorful sausage I’ve had.


  4. 4
    MaryBeth says:

    I love using Johnsonville, they are simply the best. This dish sounds and looks divine.

  5. 5
    Bree says:

    Sounds fabulous!

  6. 6
    Patti says:

    Just what I was looking for – can’t wait to cook it later today.

  7. 7
    Lorraine Elfering says:

    This was a wonderful recipe! It tasted it great and is a keeper in my book!
    Thank you for creating and sharing this with us!

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