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Savory Sausage and Peppers

 Savory Sausage and Peppers
My mother gave me the recipe for this tasty kielbasa meal that's loaded with colorful pepper chunks. I like to use a sop mix that adds a hint of garlic, but you can substitute other varieties to suit your family's tastes.
2-3 ServingsPrep/Total Time: 30 min.


  • 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  • 3 tablespoons olive oil
  • 1 each medium sweet red pepper, sweet yellow pepper and green pepper, cut into 1-inch chunks
  • 1 medium onion, cut into small wedges
  • 1 cup water
  • 1 package (1.2 ounces) herb and garlic soup mix
  • 1/8 teaspoon hot pepper sauce
  • Hot cooked rice


  • In a large skillet, brown sausage in oil over medium-high heat.
  • Remove with a slotted spoon and keep warm. In the drippings, saute
  • peppers and onion until crisp-tender.
  • In a large bowl, combine the water and contents of one soup mix
  • envelope (save the second envelope for another use). Add soup
  • mixture, hot pepper sauce and sausage to the vegetables. Reduce
  • heat; cover and simmer for 5 minutes or until thickened. Serve with
  • rice. Yield: 2-3 servings.
Nutritional Facts: 1 serving (1 each) equals 444 calories, 34 g fat (9 g saturated fat), 51 mg cholesterol, 1,575 mg sodium, 20 g carbohydrate, 3 g fiber, 13 g protein.

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Savory Sausage and Peppers (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer