Fresh kielbasa needs little more than high heat and good company to shine. Peppers and onions turn it into a weeknight dinner that feels like a casual feast, built on what you likely have at hand.

Serves 2. 25 minutes, 20 at the stove.

About 900 calories a serving, 32 g protein, 17 g carbohydrate, 78 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice the kielbasa into rounds about three-quarters of an inch thick. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the kielbasa slices in a single layer. Let them sear without moving for two minutes, then turn and cook another two minutes on the other side until browned at the edges. Transfer to a plate.5 min
2. Slice 1 medium onion into half-moons and cut 2 large bell peppers into thick strips, discarding the core and seeds. Add them to the same skillet and stir once, letting them sit undisturbed for three minutes so they begin to caramelize. Stir, season with salt and pepper, and cook until soft and charred at the edges, about five minutes more.8 min
3. Return the kielbasa to the skillet and stir to combine with the peppers and onions. Warm through for a minute and serve from the pan.2 min

Note Swap diced tomatoes in for half the peppers if you like. Leftovers keep three days and rewarm well in a skillet. Serve over rice or with crusty bread to catch the oil.