March 27, 2010


2 lg. sweet peppers, red and (or) green
2 med. size onions
1 lb. sm. red skinned potatoes (about 8)
12 oz. kielbasa
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
1/2 c. heavy cream
Chopped parsley for garnish

Preheat oven to 400 degrees. Core and seed peppers; cut into 1 1/2 inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes, add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2 inch thick slices; add to bowl. Sprinkle with salt and pepper. Toss with oil. Transfer to shallow 1 1/2 quart casserole dish. Cover with lid or aluminum foil.

Bake for 45 minutes. Stir the cream into the casserole. Cover and bake 10 minutes more until cream and oil have come together. Sprinkle with parsley if you wish

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