| 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.
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