Dinner Shortcuts: Smoky kielbasa with peppers and onions

Brandy O'Neill

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We paired fresh kielbasa with lots of peppers and onions and just a touch of smoked paprika. This is one dish that is perfect for the cold winter weather.

Smoky keilbasa with peppers and onions

This easy and quick breakfast is not short of flavor and can be ready in under 20 minutes. That makes this dish perfect for the crazy weeknight rush. Plus because we used frozen peppers it helps keep the cost down while still giving you the fresh pepper flavor and taste.

Smoky kielbasa with peppers and onions

Yields 4 servings


  • 3 tablespoons olive oil
  • 1 smoked pork kielbasa, cut into 1-inch slices
  • 1 pound frozen mixed bell peppers and onions
  • 2 cloves garlic
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste


  1. In a large skillet, heat olive oil over medium heat. Add in sausage and brown for about 3 minutes.
  2. Add in frozen peppers and onions and cook until soft and no longer frozen.
  3. Add in garlic, smoked paprika, salt and pepper.
  4. Cook until everything is browned.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.