2 lg. sweet peppers
2 med. onions
1 lb. sm. red-skinned potatoes (8-10 potatoes)
12 oz. kielbasa
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. oil
1/2 c. heavy cream

Preheat oven to 400 degrees. Core and seed pepper, cut into 1 1/2 inch pieces. Place in large bowl. Slice onions into thin wedges; add to the bowl. Halve potatoes, then add to bowl. Cut kielbasa into 1/2 inch thick slices; add to bowl. Peel casing from kielbasa if you wish. Sprinkle with salt and pepper and add oil.

Toss mixture evenly with oil. Transfer mixture to shallow 1 1/2-quart dish. Cover with lid or foil. Bake for 45 minutes. Stir in cream; cover and bake 10 minutes until bubbly.

May substitute other spices.