INGREADIENT

• 1 tablespoon canola oil
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 4 garlic cloves, minced
• 3 medium red potatoes (about 3/4 pound), cubed
• 3 cups reduced-sodium chicken broth
• 1 tablespoon chicken bouillon granules
• 1/2 teaspoon pepper
• 1 package (12 ounces) seasoned stuffing cubes
• 8 ounces smoked kielbasa or Polish sausage, chopped

Direction

1. 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.
2. 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.
3. Transfer to a greased 13x9-in. baking dish. Bake 18-22 minutes or until golden brown.