Sausage & Peppers

I love a good easy dinner, and it doesn’t get much easier than this.

You can make rice to go with, but it’s not necessary. As long as you get sausage, pepper, and potato in each bite, you’ll be a happy camper.

• Serves: 4 servings

• Prep time: 15 minutes

• Cook time: 45 mins

from Udell’s Kitchen

Ingredients

• 3 peppers (red, yellow, orange)

• 1/2 sweet onion

• 1 lb small yellow potatoes, or creamer potatoes

• 12 oz smoked polska kielbasa

• 1/4 cup fresh oregano leaves (~8 stems)

• 2 teaspoons olive oil

• 1/2 teaspoon salt

• 1 teaspoon pepper

Instructions

1. Preheat oven to 400°.

2. Halve peppers and remove the core, pith, and seeds. Cut peppers into 1/2 inch strips, then add to large mixing bowl.

3. Slice onion into 1/4 inch half moons, then add to mixing bowl with peppers.

4. Wash potatoes, then slice into 1/4 inch disks and add to mixing bowl with peppers.

5. Slice kielbasa into 1/4 inch disks and add to mixing bowl with peppers.

6. Wash about 8 stems fresh oregano, then pick leaves from stems, discard stems. Roughly chop oregano leaves, then add to mixing bowl along with the olive oil, salt, and pepper. Mix well.

7. Add pepper mixture to a 13 x 9 baking dish, then cover tightly with aluminum foil.

8. Bake for 45-50 minutes, or until potatoes are easily pierced with a fork.

9. Remove from oven and let cool for 5 minutes before serving.

Quick Hit

This is a super easy meal that you can change by adding whatever you have in the fridge. However, the only two things I would not change about this recipe are the fresh oregano and amount of olive oil. If you do decide to use a different herb, make sure it’s fresh and not dried.

Really though, do not use too much olive oil. The sausage can be kind of oily, and the veggies will let off plenty of moisture as they cook. If you put too much oil to begin with, you’ll end up with a very oily dish.