Pierogies and Kielbasa skillet dinner with peppers, onions and cheddar cheese. An easy 30 minute dinner recipe.
Course Entree, Main Course
Cuisine American, Polish
Keyword kielbasa and pierogies, kielbasa skillet, Pierogies and Kielbasa
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
14ouncekielbasasliced into ½ inch thick medallions
3small bell peppersassorted colors, seeded and cut into strips
1medium onionpeeled and cut into strips
12onion or cheddar pierogies(12 count box) count will be different if you use mini pierogies
⅓cupshredded cheddar cheese
Put on a pot of boiling water for the pierogies.
In a large skillet, heat the olive oil over medium to medium-high heat. Add the kielbasa and cook on each side until it begins to brown. Remove the browned kielbasa from the skillet and set aside. Leave the oil in the skillet.
Add the bell pepper and onions to the skillet and cook over medium heat until softened, about 10-15 minutes. Remove from the skillet and set aside.
Boil the frozen pierogi in water according to package directions; drain well. This should be done while cooking the sausage and peppers.
Melt the butter in the skillet over medium heat. Add the pierogies and sauté one side until they begin to brown on that side, then flip the pierogi.
Once the pierogies have been flipped in the skillet, add back the sautéed bell peppers and onions and the browned kielbasa. Use a spatula to gently toss everything all together.
Sprinkle the shredded cheddar over the pierogi and kielbasa in the skillet. Cover with a lid and allow the cheese to melt.
Remove the skillet from the heat. Serve with sour cream and a dash of salt and pepper if desired.
Nutrition data based on pork kielbasa. No account has been made for draining off any of the fat after making the peppers. If you do that, the fat and calories will be slightly lower. Swapping turkey kielbasa will also alter the data. As always data is just an estimate and will vary based on brands used and other factors.