Kielbasa with Charred Peppers and Crispy Garlic
Ingredients
- ·kielbasa
- 2bell peppers (red or yellow)
- 6garlic cloves
- 3 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- ·kosher salt
- ·black pepper
- 1fresh lemon
- ·fresh parsley
Prep
- 01
Slice the kielbasa into 1/4-inch thick rounds.
- 02
Core and slice the 2 bell peppers into 1/2-inch strips.
- 03
Mince 6 garlic cloves.
- 04
Chop fresh parsley for garnish.
Method
- 01
Slice the kielbasa into 1/4-inch thick rounds.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the kielbasa rounds in a single layer and cook for 2 to 3 minutes per side until the edges are crispy and browned. Transfer to a plate.
- 03
Add the remaining 2 tablespoons olive oil to the same skillet. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant—watch carefully so garlic doesn't burn.
- 04
Add the sliced bell peppers, smoked paprika, and a pinch of salt and pepper. Cook over medium-high heat, stirring occasionally, for 5 to 7 minutes until the peppers are soft and lightly charred at the edges.
- 05
Return the kielbasa to the skillet and toss to combine with the peppers. Cook for another 1 to 2 minutes just to warm through.
- 06
Squeeze fresh lemon juice over the top, taste, and adjust seasoning. Finish with a handful of fresh chopped parsley.
Spice Tips
For extra heat, increase red pepper flakes to 1 teaspoon or add a pinch of cayenne. For a smoky kick, swap half the smoked paprika for hot paprika. Fresh basil can stand in for parsley if you prefer.
Serve over rice, with crusty bread, or simply as is. Leftovers reheat beautifully—store in the fridge for up to 3 days.