Pierogi with caramelized onions & red peppers
Yield: 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
Instructions:
Parsley springs for garnish 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.
