2 lg. sweet peppers, red and/or green
2 med. size onions
1 lb. sm. red-skinned potatoes (approx. 8)
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 into 1 1/2 inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes; add to bowl. Peel casing from Kielbasa if necessary. Cut into 1 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 and bake for 45 minutes. Stir cream into casserole. Cover and bake 10 minutes until bubbly and cream and oil have come together. Sprinkle with parsley.

Microwave Directions: Reduce cream to 1/4 cup. Combine ingredients as above and place in microwave safe 2 quart casserole dish. Cover and microwave at 100% power for 15 minutes stirring after 5 and 10 minutes. Mix in cream. Cover. Microwave at 100% power for 2 minutes.