1 kielbasa, 1 to 1 1/4 lbs.
1 med. green pepper
4 lg. potatoes
32 oz. canned crushed tomatoes

We use light or turkey kielbasa in the preparation of this dish. To remove any excess fat, cut Kielbasa into four parts and boil in a pot for two minutes. Drain and allow to cool.

In the meantime peel the potato (you may substitute scrubbed boiling potatoes) and dice into 1/2 inch cube pieces. Add tomatoes in a stew pot and cook covered until almost done.

In similar fashion cut pepper after removing seeds and washing. Slice Kielbasa into 1/4 inch segments. Add Kielbasa and pepper to stew pot and cook until potatoes and pepper are done. Serves 4.