2 lg. sweet peppers, red and-or green
2 med. onions
8 sm. red-skinned potatoes
12 oz. kielbasa
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
1/2 c. heavy cream
Chopped parsley for garnish

Preheat oven to 400 degrees. Core and seed peppers; cut in 1 1/2-inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes (with skins on); add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2-inch slices; add to bowl.

Sprinkle with salt and pepper; toss with oil. Transfer mixture to shallow 1 1/2-quart casserole dish. Cover with lid or aluminum foil. Bake in preheated 400 degree oven for 45 minutes.

Stir the cream into the casserole. Cover and bake 10 minutes more until bubbly and cream and oil have come together. Sprinkle with parsley, if you wish.

I used an electric roaster set at 325 degrees - same cooking time.