Easy Pierogies And Peppers Recipes

Steps:

• In large nonstick skillet over medium-high heat, cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
• In same skillet, heat 1 tablespoon oil over medium heat. Add garlic; cook, stirring, until fragrant, 1 minute. Add onion, peppers, sausage, 1/4 teaspoon salt and pepper; cook, stirring, until sausage is cooked through and onions and peppers are tender, 5 minutes.
• Stir in pierogies and 1/3 cup water. Cover; cook until pierogies are cooked through, 5 minutes. Gently stir; top with cheese. Cover; cook until cheese is melted, 2 minutes. If desired, serve sprinkled with chopped fresh parsley.

Steps:

• Spray a large nonstick skillet with cooking spray; place skillet over high heat.
• Add in the pepper stir-fry; stir/saute 10-12 minutes or until lightly browned (at first the frozen peppers/onions will give off water, but continue cooking them until the water evaporates and they brown slightly).
• Cook the pierogies in boiling water for 3-5 minutes or until thawed; drain, reserving 1/4 cup cooking liquid; keep pierogies warm.
• Add the reserved cooking liquid, tomato sauce, oregano, fennel, salt, and pepper to the pepper stir-fry; simmer 1 minute.
• Serve the pierogies with the sauce.

Steps:

• Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
• Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.

Steps:

• Saute butter, onion, and pepper in a skillet for five minutes.
• In a medium casserole dish, combine perogies, onion, pepper and ham.
• Mix milk and soup in a separate dish.
• Pour over casserole.
• Top with shredded cheese.
• Bake for 35 minutes at 350 degrees Fahrenheit.

Steps:

• In a 5-6 quart slow cooker, combine the crushed tomatoes, shallots, peppers, oil, vinegar, Italian seasoning and black pepper.
• Cover, and cook on LOW for 5-9 hours, OR on HIGH for 4-5 hours.
• Add in the pierogies; cover, and cook for 1 hour.