| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 3 | Servings | |
INGREDIENTS
| 1 | 16 ounce package frozen | |
| Low-fat potato and cheddar | ||
| Pierogi | ||
| Salt | ||
| 2 | md | Red peppers |
| 1 | lg | Onion (1 lb) |
| 2 | tb | Salad oil |
| 2 | ts | Sugar |
| 2 | ts | Red wine vinegar |
| 1/4 | ts | Coarsely ground black pepper |
| 1 | ts | All-purpose flour |
| Parsley springs for garnish |
INSTRUCTIONS
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 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 3/4 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.
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”