Today’s recipe is Kielbasa and Peppers, it’s a very tasty layering of flavors you will want over and over once you try it.

I used two types of peppers, large red peppers and shishito peppers. The juxtaposition of the sweet red peppers and the smokey and potentially spicy shishito peppers provides a tasty contrast. The kielbasa should be smoked to provide depth of flavor and the canned tomatoes provides a sweet and zesty quality. The thyme, onions, garlic and veggie stock brings everything together to make for a really wonderful dish.


Kielbasa and Peppers by Diverse Dinners


Be warned, this is one of those dishes you will find hard to put down. This recipe serves four, but you can adapt the recipe and double up on most ingredients to make enough for eight.

If you decide to make a larger quantity, apply seasonings in smaller quantities to get at that right balance. You might also have to add a little more of some ingredients to heighten the flavors as desired. Make sure you have a touch extra of the tomatoes, stock, onions, garlic and thyme and trust your tastebuds.

Kielbasa and Peppers is a great anytime dish. It’s great as a main course, appetizer or side dish. You can serve it alone, with rice, pasta, potatoes or grains. It will complement a buffet spread, serve as a great dinner, lunch or brunch. The choice is yours.

It’s a great dish during grilling season too. Imagine this peppery, tomato-laced dish alongside some grilled steak and mushrooms. Or with a hearty chunk or swordfish – yum, nomnomnom!


Kielbasa and Peppers by Diverse Dinners


Now don’t forget, approximately 1 in every 10 shisito peppers is spicy, so make sure whomever you share this dish with is aware. If you have kids, I wouldn’t run the risk of giving them this dish unless, they were brought up like me, with a side of fresh chili pepper on their dinner plate. I didn’t notice any real spiciness to this dish at all, but I do have a high tolerance.

I hope you try this recipe soon, as it is such a tasty one. If you do, shoot me a note and let me know what you think.





471 cal


35 g


16 g


24 g
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Serves 4

Kielbasa and Peppers

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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  • 1 tbsp olive oil
  • 1 cup yellow onions (sliced)
  • 2 cloves garlic (sliced)
  • 3 large red peppers (deseeded & sliced)
  • 6 sprigs thyme
  • 24 oz cooked smoked kielbasa (sliced on the diagonal into 2 inch chunks)
  • 2 cups canned diced roasted tomatoes
  • 1 cup vegetable stock
  • 1 tsp canola oil
  • 3 oz shishito peppers
  • Equipment & Utensils
  • Large skillet with cover
  • Medium skillet


  1. Heat olive oil in large skillet on high heat.
  2. Add onions and garlic and saute until flavors release.
  3. Add red peppers and thyme and continue to saute.
  4. Lower heat to medium, cover skillet and cook for 10 mins to allow flavors to combine.
  5. Add kielbasa, tomatoes and vegetable stock and mix to combine, the cover once more and cook for a further 10 mins.
  6. Heat canola oil in medium skillet on high heat until very hot but not smoking.
  7. Lower heat to medium then add shishito peppers and toss regularly until they blister and char.
  8. Remove thyme sprigs, from kielbasa mixture then add shishito peppers and carefully combine.
  9. Remove from heat and serve as desired.