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.
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!
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.