Kielbasa and Charred Peppers with Crispy Garlic Oil
Ingredients
- 1 poundkielbasa sausage (any variety)
- 3bell peppers (mix of colors)
- 6 clovesgarlic
- 4 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 1onion (medium)
- 2 tablespoonwhite vinegar
- 3 sprigsfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Slice kielbasa into 1/4-inch thick rounds
- 02
Dice 1 medium onion
- 03
Slice 3 bell peppers into 1-inch thick strips, removing seeds and stem
- 04
Thinly slice 6 garlic cloves
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook until browned and slightly crisped on the edges, about 5 minutes. Transfer to a plate.
- 02
Add the remaining 2 tablespoons olive oil to the same skillet. Add the onion and cook until softened, about 3 minutes.
- 03
Add the bell peppers and cook without stirring too often, letting them char on one side, about 6 minutes. Stir and cook another 4 minutes until peppers have color and slight char.
- 04
Push peppers to the side. Add the sliced garlic to the empty space with the red pepper flakes and smoked paprika. Cook, stirring constantly, for 1 minute until fragrant.
- 05
Return the kielbasa to the skillet. Stir in the vinegar and thyme sprigs. Cook for 2 minutes until warmed through and everything is coated with the spiced oil.
- 06
Taste and adjust salt and black pepper. Serve hot, straight from the pan or over rice or crusty bread.
Spice Tips
For a deeper heat, increase red pepper flakes to 3/4 teaspoon or add a diced hot pepper (jalapeño or serrano) with the bell peppers. For more smoke and spice complexity, use smoked cayenne instead of or alongside the paprika. A squeeze of fresh lemon juice just before serving brightens the dish and cuts through the richness.
Kielbasa is salty, so taste before adding more salt. Leftovers keep in the fridge for up to 4 days and reheat beautifully.