Spicy Potato & Pepper Bake Casserole Recipe

There’s something so easy and satisfying about pulling a casserole straight from the oven, especially when it’s full of colorful vegetables and a little kick of spice. This spicy potato & pepper bake is one of those dishes that looks just as good as it tastes.

The mix of russet and sweet potatoes gives it the perfect balance of hearty and sweet, while the onion, jalapeño, and red pepper add layers of flavor and color. A touch of smoked paprika and basil (sometimes from my own garden) round everything out.

The original idea for this dish came from a good friend, but over time I’ve been tweaking it to our liking. Now it’s become one of those go to comfort dishes that I love to make. It’s simple, comforting, and just the right blend of rustic and flavorful.

Ingredients for Spicy Potato & Pepper Bake

• 1 to 2 medium sweet potatoes, peeled and cubed (depends on how much you want)
• 2 russet potatoes, peeled and cubed
• 1 carrot, sliced
• 1/2 medium onion, cut into chunky pieces
• 1/2 red bell pepper, diced
• 1/2 to 1 jalapeno pepper, diced (remove seeds for less heat)
• 2 to 3 cloves garlic, chopped (or 1 teaspoon garlic paste)
• 1/2 cup chicken broth (just enough to moisten, not cover)
• 2 to 3 pats of butter
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried basil from the garden or 1 teaspoon basil paste

Ingredients can be adjusted to your liking. More heat, less heat, more onion, add in some diced apple, cooked cubed chicken - if I have celery on hand I use that as well, it adds a nice flavor - you know, how it works for your family.

Instructions for Spicy Potato & Pepper Bake

1. Preheat Oven: Set oven to 375°F.
2. Prep Veggies: Peel and cube sweet potatoes and russets. Cut onion into chunky pieces. Dice jalapeño and red pepper. Prep garlic.
3. Assemble Casserole: In a 9x9 casserole dish, combine potatoes, onion, jalapeño, red pepper, and garlic.
4. Season: Sprinkle with salt, pepper, smoked paprika, and basil (dried or paste).
5. Moisten & Top: Pour chicken broth over mixture (don’t fully cover). Dot the top with pats of butter.
6. Bake 30 minutes covered with foil (stir halfway if you want even cooking).
7. Remove foil and bake 10 to 15 minutes more to lightly brown the top. Adjust the baking time if needed, the goal is for the russets to be tender and the sweet potatoes intact (soft but not mushy).
8. Serve: Enjoy hot, with a sprinkle of extra basil if desired.

Convection Oven Adjustments

Adjust accordingly if you are using a convection oven. The general rule of thumb is to reduce the temperature by 25°F (about 15°C) and start checking for doneness a little earlier, since convection baking often shortens cook time by about 25 percent.

1. Temperature: Lower the oven temperature by about 25°F. So instead of 375°F, bake at 350°F (175°C) on convection.
2. Time: Check earlier - convection can shorten baking time by about 25 percent. For your casserole:
   • Covered: 20 to 25 minutes (instead of 30). Stir halfway as usual.
   • Uncovered: 8 to 12 minutes (instead of 10 to 15), just until the top browns and the potatoes are tender.
3. Positioning: Place the casserole dish on the middle rack for the most even air circulation.
4. Check doneness: Since sweet potatoes soften faster, the convection fan helps balance that with the russets. Start checking fork tenderness at the 30 minute mark total cook time.

Whether you serve it as a hearty side or as the main dish, this spicy potato & pepper bake always brings simplicity, goodness and color to the table. It’s easy to make, flexible enough to tweak with what you have on hand, and almost always guaranteed to disappear fast.