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Flavorful Gluten-Free Kielbasa Skillet Recipe with Peppers and Dijon Made Easy

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A quick and easy gluten-free skillet meal featuring smoky kielbasa, sweet bell peppers, and tangy Dijon mustard. Perfect for a cozy, fuss-free dinner that’s packed with flavor.

Ingredients

Scale
  • 14 ounces kielbasa sausage, sliced into ½ inch rounds
  • 2 large bell peppers (about 300g), thinly sliced (preferably one red and one yellow)
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • A small handful fresh parsley, chopped (optional)
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Slice the kielbasa into ½ inch rounds, thinly slice the bell peppers and onion, and mince the garlic cloves. This should take about 10 minutes.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Warm until shimmering but not smoking, about 2 minutes.
  3. Add the sliced kielbasa in a single layer. Cook undisturbed for 3-4 minutes until browned on one side. Flip and cook an additional 3 minutes until browned and heated through.
  4. Push the kielbasa to one side of the skillet. Add the sliced onions and bell peppers to the empty space. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Add minced garlic in the last 1-2 minutes to avoid burning.
  5. Sprinkle 1 teaspoon smoked paprika, salt, and pepper to taste over the sausage and vegetables. Stir gently to combine.
  6. Lower heat to medium and stir in 2 tablespoons Dijon mustard. Mix thoroughly to coat evenly. Cook for another 1-2 minutes to warm the mustard and marry flavors.
  7. Taste and adjust seasoning if needed. Add ¼ teaspoon red pepper flakes for heat if desired. Remove from heat and garnish with chopped fresh parsley.
  8. Serve warm directly from the skillet.

Notes

Use room temperature kielbasa for better browning. Avoid overcrowding the pan to ensure proper searing. Add garlic towards the end of sautéing to prevent burning. Season gradually and taste as you go. For extra flavor, deglaze the pan with white wine or chicken broth after cooking the sausage and before adding vegetables. Leftovers keep well refrigerated for up to 3 days and reheat best on the stovetop.

Nutrition

Keywords: gluten-free, kielbasa, skillet recipe, peppers, Dijon mustard, quick dinner, easy meal, sausage skillet

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