Ingredients
1 tablespoon canola oil1 medium sweet red pepper, chopped1 medium green pepper, chopped1 small onion, chopped4 garlic cloves, minced3 medium red potatoes (about 3/4 pound), cubed3 cups reduced-sodium chicken broth1 tablespoon chicken bouillon granules1/2 teaspoon pepper1 package (12 ounces) seasoned stuffing cubes8 ounces smoked kielbasa or Polish sausage, chopped
Preparation
Preheat oven to 350°. In a Dutch oven, heat oil over medium-high heat. Add peppers and onion; cook and stir until peppers are crisp-tender. Stir in garlic; cook 1 minute longer.
Add potatoes, broth, bouillon and pepper. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or just until potatoes are tender. Remove from heat; stir in stuffing cubes and kielbasa.
Transfer to a greased 13x9-in. baking dish. Bake 18-22 minutes or until golden brown.
