Pierogi with caramelized onions and red peppers

3 Servings

Ingredients

Quantity Ingredient
1 16 ounce package frozen
Low-fat potato and cheddar
Pierogi
Salt
2 mediums Red peppers
1 large Onion (1 lb)
2 tablespoons Salad oil
2 teaspoons Sugar
2 teaspoons Red wine vinegar
¼ teaspoon Coarsely ground black pepper
1 teaspoon All-purpose flour
Parsley springs for garnish

Directions

About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 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 5 minutes. Add red peppers, sugar, vinegar, black pepper and ½ teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with ¾ cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.

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