Home-roasted peppers require a little more effort than the store-bought kind but the flavor is worth it! They can be roasted several days ahead of time and then refrigerated.
Author: Marlene Van Beek
4 -6 tablespoons olive oil 2 lbs boneless chicken thighs (cut into about 1-inch pieces) seasoning salt pepper 1⁄2 lb dried kielbasa, sliced (or to taste) 3 large red bell peppers, seeded and chopped...