Colorburst Pepper and Sausage Skillet

I really meant to get this dish into the crockpot this morning, but that just didn't happen. I was out the door when my ride arrived, and the ingredients were still in the fridge. But failure doesn't mean we don't eat. It just means that it is time to improvise. Working the 24/7 system disasters still happen. I had two choices. I could just grab a Multiply Meal or Freezer Favorite and have a really quick dinner. Or, I could use the same ingredients and change the method of cooking. Tonight, I swapped the slow cooker for a skillet. I'm not too sure, but this just may have ended up as an improvement. It is no chef's special, but it is good, homey comfort food. No leftovers tonight.

Colorburst Pepper and Sausage Skillet

1 pound cooked polish sausage
1 rutabaga
1 yellow onion
1 red bell pepper
1/2 green bell pepper
2 Tablespoons oil
salt and pepper to taste

Peel and dice the rutabaga. Place it in a skillet with 2 Tablespoons of oil. While that is cooking, chop the onion and peppers and add to the skillet, stirring to coat. Place lid on skillet and simmer for 10-20 minutes until rutabaga is nearly tender. (this time will depend on the size of the dice and how fast you are with a knife) Add sliced sausage and stir into veggie mixture. Pan fry until the vegetables and sausage are beginning to brown. Here, you may add any seasonings you desire, but I prefer to let the natural flavors of the peppers and onion come through.

Note: To extend the servings on this recipe, I added 1 steamed red potato for each of my carb eaters. I have always loved potatoes, but the rutabaga is a wonderful substitute for me. It remains firm and has a milder flavor than turnips, although they could be added to this recipe as well.