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Ingredients Jump to Instructions ↓

  1. 1 16 ounce package frozen Low-fat potato and cheddar Pierogi Salt

  2. 2 md Red peppers

  3. 1 lg Onion (1 lb)

  4. 2 tb Salad oil

  5. 2 ts Sugar

  6. 2 ts Red wine vinegar

  7. 1/4 ts Coarsely ground black pepper

  8. 1 ts All-purpose flour

  9. 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using

  10. 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion

  11. 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. In 1-cup measuring cup, stir flour with

  12. 3/4 cup of water until blended; stir into vegetables in skillet; cook

  13. 1 minute. Divide pierogi among

  14. 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.

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