Kielbasa with Peppers and Potatoes
Kielbasa cooked with red and yellow peppers and potatoes.
Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken.
A hearty old-style Italian dish, New York City style, has browned chunks of sausage, potatoes, red and green peppers, and onions baking together with wine and seasonings.
This dish is great because you can vary it to use up whatever you have. I cook the potatoes with finely chopped onion in oil first. I season with onion powder, garlic powder, salt and pepper. (Learned from another similar recipe on this site). Adds great flavor to the potatoes. Then after a few minutes add the sausage. This way, with the sausage having so much grease, I only need to use a small amount of oil when I first cook and onion and potatoes. The grease from the sausage will keep the potatoes cooking without sticking to the pan. Then, because we like our veges a little more crispy, I've added any type of bell pepper, or I've swapped green beans and mushrooms instead, just a few minutes before the potatoes are ready. Even a can of corn and can of green beans when that was all I had. Very versatile.
Been making this for years! However, I personally coat the potatoes and peppers with olive oil & toss them with some McCormick Montreal Seasoning, a dash of garlic powder and salt. Put the potatoes (I cut the potatoes into bite size chunks rather than dicing them) on a baking sheet and bake for about 10 minutes @ 375. Then put the peppers and add some onion on the sheet right after I move the potatoes around, wait another 5 minutes or so and just put the kielbasa on top and cook for another 10 minutes. Doing it in the oven keeps you from having to stand at the stove top for the whole time. Comes out delish! Thanks for sharing this tasty recipe!
I prepared this dish in the oven. I started the potatoes alone on a large baking sheet tossed with salt, pepper and olive oil. Roasted at 375 for 20 min. Meanwhile, I simmered the kielbasa for a few minutes on the stovetop, and then sliced it and the peppers. Finally I tossed everything together, seasoned with pepper, garlic powder and onion powder, and roasted for 20 more minutes. This worked well for us, and the hubby actually ate his peppers!