Kielbasa And Potato Skillet With Sweet Peppers

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · gluten-free, high-protein

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Ingredients

• 3/4 lb kielbasa, sliced on the bias
• 1 lb baby yellow potatoes, halved
• 1 large red and yellow bell peppers, sliced
• 1 medium yellow onion, sliced
• 2 oz shredded sharp cheddar cheese
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp salted butter
• 1/2 tbsp whole-grain mustard
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Toss the halved potatoes with 2 tablespoons of the oil, salt, and pepper, spread them cut side down in a large oven-safe skillet, and roast at 425F for 20 minutes until the flat faces are golden and crusted.
2. Meanwhile, brown the kielbasa in a separate skillet over medium-high with the remaining oil, 5 minutes, until the coins are lacquered at the edges.
3. Add the peppers and onion to the sausage pan and cook 7 minutes until the peppers soften and the onion picks up color.
4. Stir in the garlic and smoked paprika and cook 45 seconds until fragrant.
5. Tip the sausage and peppers into the potato skillet, add the butter and mustard, and toss until everything is glossy and the butter has melted into a light pan sauce.
6. Return the skillet to the oven for 5 minutes so the flavors settle and the potatoes finish soft all the way through.
7. Scatter the cheddar over the top and let the residual heat melt it, about 2 minutes, then serve straight from the pan.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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