Description
A hearty and comforting Polish-American skillet dinner featuring crispy potato and cheese pierogies sautéed with smoky kielbasa sausage and colorful bell peppers, seasoned with garlic and paprika for a flavorful weeknight meal.
Ingredients
Scale
Base Ingredients
- 1 (16 oz) package frozen potato and cheese pierogies
Cooking Fats
- 1 tbsp olive oil
- 1 tbsp butter
Sausage and Vegetables
- 14 oz smoked kielbasa sausage, sliced into 1/4-inch rounds
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Boil Pierogies: Bring a large pot of salted water to a boil. Add the frozen pierogies and cook them for 3–5 minutes, or until they float to the top, indicating they are cooked through. Drain and set aside.
- Brown Kielbasa: In a large skillet over medium heat, heat the olive oil and butter together until melted and hot. Add the sliced kielbasa and cook for 4–5 minutes until the sausage is nicely browned and releases its smoky flavor.
- Sauté Vegetables: Add the thinly sliced onion and both the red and green bell peppers to the skillet. Sauté everything for 5–7 minutes until the vegetables are tender and begin to caramelize, bringing out their natural sweetness.
- Season: Stir in the garlic powder, paprika, salt, and black pepper. Mix well to coat the sausage and vegetables evenly with the spices.
- Add Pierogies: Return the cooked pierogies to the skillet and gently toss everything together. Let everything cook together for another 2–3 minutes, allowing the pierogies to crisp slightly on the edges for added texture.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley over the skillet dinner for a burst of color and freshness. Serve immediately.
Notes
- To achieve a crispier texture, skip boiling and sauté the pierogies straight from frozen. Increase cooking time and cover briefly to ensure they heat through.
- Add a dollop of sour cream or a drizzle of mustard on the side for extra flavor and creaminess.
- This dish can be customized with your favorite bell pepper colors or additional vegetables like mushrooms or spinach.
- Use low-sodium sausage or pierogies to reduce sodium content if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
