2 lg. sweet peppers, red or green
2 med. onions
1 lb. small red skinned potatoes (about 8)
Parsley for garnish
12 oz. kielbasa
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
1/2 c. heavy cream

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; add to bowl. Peel casing from kielbasa, if necessary. Cut into 1/2 inch thick slices; add to bowl. Sprinkle with salt and pepper. Toss with oil. Transfer mixture to 1 1/2 quart casserole dish. Cover and bake for 45 minutes. Add cream. Cover and bake 10 more minutes. Sprinkle with parsley.