Polska Kielbasa & Peppers


4.4 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 293.3
  • Total Fat: 18.9 g
  • Cholesterol: 25.0 mg
  • Sodium: 517.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 9.4 g

View full nutritional breakdown of Polska Kielbasa & Peppers calories by ingredient
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Introduction

Easy, delicious recipe. Everyone who has made it and tried it, loves it. This can be made ahead of time in crock pot. Easy, delicious recipe. Everyone who has made it and tried it, loves it. This can be made ahead of time in crock pot.
Number of Servings: 8

Ingredients

    * *Hillshire Farm Polska Kielbasa, 16 oz
    * Green Peppers (bell peppers), 1 cup, strips
    * Peppers, sweet, red, raw, sliced, 1 cup
    * Onions, raw, 1 cup, chopped
    * Olive Oil, 1 tbsp
    * Red Potato, 800 grams
    * Garlic powder & seasoning salt

Directions

Cut sausage into 2 oz portions. Cut each small potato into 2 pieces. Cut peppers into strips. Cut onion into large pieces. Heat oil in large skillet on medium. Throw all ingredients into large skillet. Add a little water to prevent drying. Sprinkle with garlic powder and seasoning salt. Cover and simmer on medium heat for 20-minutes or until meat is plump and potatoes are soft. Serve with corn on the cob. Enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user MBUSH02.

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Member Ratings For This Recipe


  • Very Good
    Very good! I added carrots and little spicy mustard to add some kick. - 1/10/13

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  • Very Good
    This was great! I grilled the kielbasa on my Foreman Grill first to release some of the grease, then cooked it in the crockpot with the vegetables for about an hour and a half. My husband also loved it - 7/28/11

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  • I should try this tonight, hope its good! - 10/7/10

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  • Incredible!
    Great recipe. My hibby loved it too. - 4/14/09

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  • Very Good
    I added stewed tomatoes, peas and carrots and celery to make it a more substantial meal. It was awesome! served with Salad. family loved it. - 10/26/08

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