Pierogi with Caramelized Onions & Red Peppers
Yield
3 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounce |
pierogies
low-fat potato and cheddar |
* |
| 1 | x |
salt
|
*
|
| 2 | each |
sweet red bell peppers
md |
|
| 1 | each |
onions
lg |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| ¼ | teaspoon |
black pepper
coarsely ground |
|
| 1 | teaspoon |
all-purpose flour
|
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pierogies
low-fat potato and cheddar |
* |
| 1 | x |
salt
|
*
|
| 2 | each |
sweet red bell peppers
md |
|
| 1 | each |
onions
lg |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 1.3 | ml |
black pepper
coarsely ground |
|
| 5 | ml |
all-purpose flour
|
|
| 1 | x |
parsley sprigs
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.
