• 3servings
  • 30minutes
  • 400calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce) frozen low-fat potato and Cheddar pierogi

  2. Salt

  3. 2 medium red peppers

  4. 1 large (1-pound) onion

  5. 2 tablespoon(s) salad oil

  6. 2 teaspoon(s) sugar

  7. 2 teaspoon(s) red wine vinegar

  8. 1/4 teaspoon(s) coarsely ground black pepper

  9. 1 teaspoon(s) all-purpose flour

  10. Parsley sprigs for garnish

Instructions Jump to Ingredients ↑

  1. In saucepot, prepare pierogi as label directs for boiling, using 1 tablespoon salt in water. Drain.

  2. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper, and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender.

  3. In 1-cup measuring cup, stir flour with 3/4 cup water until blended; stir into vegetables in skillet; cook 1 minute.

  4. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.


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