Pierogies with Sauteed Peppers and Onions

Name: Pierogies with Sauteed Peppers and Onions
Total time: 1200 s
Yield: 3–4 servings
Cuisine: American
Ingredients: 12 frozen pierogies, any flavor. I used Mrs T’s four cheese and potato; 1 tbsp butter; 2 poblano peppers, seeded and sliced; 1 large onion, sliced; 6 button mushrooms, sliced; 4 clove garlic, minced; 1/2 tsp cajun seasoning; 1/2 pepper and salt to taste; 1/4 cup parmesan cheese; 2 cup chicken broth; 2 cup beef broth; 2 tbsp heavy cream

fenway @Fenway

A simple side dish adaptable to your favorite flavor of pierogie and vegetables. I heat the pierogies in a flavorful broth instead of simply adding to boiling water.

fenway @Fenway

A simple side dish adaptable to your favorite flavor of pierogie and vegetables. I heat the pierogies in a flavorful broth instead of simply adding to boiling water.

Saved

Ingredients

20 mins

3–4 servings

12frozen pierogies, any flavor. I used Mrs T’s four cheese and potato
1 tbspbutter
2poblano peppers, seeded and sliced
1large onion, sliced
6button mushrooms, sliced
4 clovegarlic, minced
1/2 tspcajun seasoning
1/2pepper and salt to taste
1/4 cupparmesan cheese
2 cupchicken broth
2 cupbeef broth
2 tbspheavy cream

Saved

Steps

20 mins

1

In a large saucepan heat broths and cream to a boil, add pierogies, cover reduce heat to low and cook 5 minutes, turn heat off and let sit in hot broth while preparing vegetables.
2

In a skillet heat butter, add mushrooms cook for a few minutes then add onion, pepper, garlic and seasonings cook all until tender. If it gets dry add a bit of broth from pierogie pan.
3

Remove pierogies from broth and add to cooked vegetables gently mix, add cheese and serve.

Saved

Cooksnaps

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fenway @Fenway

on February 28, 2014 15:44

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

7th for four cheese

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Pierogies with Sauteed Peppers and Onions

Pierogies with Sauteed Peppers and Onions

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