Kielbasa and Peppers

Servings 6 servings


  • 1/2 tablespoon olive oil
  • 2 medium yellow bell peppers de-seeded, de-ribbed and diced
  • 2 medium red bell peppers de-seeded, de-ribbed and diced
  • 1 pound white button mushrooms sliced
  • 1 small onion chopped
  • 2 medium zucchini cubed
  • 5 cloves garlic minced
  • 1 tablespoon Montreal steak seasoning
  • 1 tablespoon onion powder
  • 1 pound turkey kielbasa sliced
  • 1 tablespoon balsamic vinegar
  • Parmesan cheese grated


  • Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add bell peppers, mushrooms, zucchini, onion and garlic.
  • Cook and stir until veggies are tender-crisp, about 3 to 5 minutes, then sprinkle with steak seasoning and onion powder. Reduce skillet heat, cover and cook for 10 minutes.
  • Add kielbasa and cook for 10 minutes, stirring occasionally. Just before serving, add a splash of balsamic vinegar, toss, then sprinkle liberally with Parmesan cheese. Enjoy!


SERVING SUGGESTION: Braised collard greens and “baked” sweet potatoes (“bake” in a slow cooker to keep your kitchen cool).
VEGETARIAN: Use soy sausage.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure steak seasoning, kielbasa and vinegar are gluten free.
NUTRITION: Per Serving: 169 Calories; 6g Fat; 16g Protein; 15g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 1057mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 4
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