Grilled sausage, potatoes, and peppers combine in this flavorful summer bowl. Quick enough for a weeknight dinner, perfect for a BBQ, and ideal for taking on a camping trip.
Grilling season is my favorite stretch of the year. Between spring and fall, I rarely go a night without putting something on the grill. This grilled sausage potato pepper bowl takes the classic sausage-and-peppers combination and turns it into a hearty, portable bowl that’s full of color, texture, and smoky flavor.
Grilled Sausage Potato Pepper Bowls
This bowl starts with small-diced red potatoes, bell pepper, minced garlic, and a minced jalapeño tossed with olive oil, cilantro, paprika, salt, and black pepper. The seasoned vegetables cook in a foil basket on the grill until tender and slightly charred. Top that base with grilled jalapeño cheddar sausage, a sprinkle of shredded cheddar, and more cilantro for a satisfying meal with bright, savory notes.
It’s a simple, 29-minute recipe that’s adaptable for feeding a family or making as a portable meal for camping or picnics.
Quick Answers
How long do you cook sausage on the grill?
Cook sausages for about 15–20 minutes on the grill, turning them halfway through to get even browning and to ensure they’re heated through.
What temperature do you cook sausage on the grill?
Grill sausages over medium heat to allow the centers to cook without burning the exterior.
What goes with grilled sausage?
Peppers and potatoes are a classic pairing with grilled sausage. You can also grill corn, mushrooms, or stuffed peppers as complementary sides, or serve the bowl with a crisp green salad for balance.
Notes and Tips
- Make a foil basket by folding a large sheet of heavy-duty foil into a shallow tray with sides. That keeps the diced potatoes from falling through the grates and collects juices.
- If you prefer less heat, remove the seeds from the jalapeño before mincing. For more heat, leave them in or add a pinch of red pepper flakes.
- To make this recipe on a stovetop, sauté the potato mixture in a skillet over medium heat until tender, about 15–20 minutes; cook the sausages separately in the skillet or oven.
- Leftovers keep well refrigerated for up to 3 days. Reheat gently on the stovetop or in the oven to keep the potatoes from becoming soggy.
Recipe Card
Grilled Sausage Bowls
Servings: 2 bowls | Prep Time: 9 minutes | Cook Time: 20 minutes | Total Time: 29 minutes
Author: Whitney Bond
Ingredients
- 1 lb red potatoes, small dice
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 1 bell pepper, small dice
- 1/4 cup olive oil
- 2 tsp fresh cilantro, chopped (plus 1 tbsp for garnish)
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 6 oz jalapeño cheddar sausage
- 1/4 cup cheddar cheese, shredded
Instructions
- Heat your grill to medium.
- Toss the diced potatoes, minced garlic, minced jalapeño, and diced bell pepper with the olive oil, chopped cilantro, paprika, salt, and black pepper until evenly coated.
- Place the vegetable mixture in a foil basket and set it on the grill. Cook for 20 minutes, tossing every 5–7 minutes so the pieces brown evenly.
- Place the jalapeño cheddar sausage on the grill alongside the foil basket. Grill the sausage 15–20 minutes, turning once halfway through, until nicely browned and heated through.
- Divide the potato and pepper mixture between two bowls. Slice the grilled sausage and arrange on top of each bowl.
- Sprinkle each bowl with shredded cheddar and the remaining chopped cilantro. Serve warm.
Nutrition Facts (per serving)
Calories: 745 kcal | Carbohydrates: 45 g | Protein: 19 g | Fat: 55 g | Saturated Fat: 15 g | Cholesterol: 75 mg | Sodium: 2018 mg | Potassium: 1365 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 2572 IU | Vitamin C: 106 mg | Calcium: 141 mg | Iron: 3 mg
Serving Suggestions
These bowls are great on their own, but they also pair well with a simple green salad or a squeeze of lime for extra brightness. If you’re serving a crowd, double the ingredients and cook vegetables in a larger foil pan while grilling more sausages.
