One-pan Pierogi

I grew up in Wyandotte, MI - a city filled with those of Polish heritage. My great grandparents were from Poland and built their home in Wyandotte, which we later called home after their passing. I was part of the Rogalin Dance Troupe which practiced at the local PRCUA - also home to BINGO, tumbling classes, an event space, and a bar as any good midwestern PRCUA hall would.

At the Holidays, pierogi, kielbasa, and chrusciki (Angel Wings) were always on the table. While my Mom's side made homemade kielbasa, we always purchased our pierogi from local markets. When I am back home it's a treat to be able to taste the handmade pierogi (my favorites are potato cheddar, loaded potato, and mushroom). While I wait for that next trip, the freezer section will have to suffice. We've found that Fresh Thyme brand and Mrs. T's are both quite delicious as a main course or side dish!

---

Ingredients

• 1 pound Pierogi 
• 2 cups Mixed peppers and onions, frozen -or- 2 bell peppers, sliced + 1/2 large yellow onion, sliced
• 1-2 Tablespoons Olive oil
  
  

Instructions

1. If your pierogi are frozen, follow directions on package to thaw. This usually asks you to boil them but you can definitely add water and pierogi to a microwave-safe dish and microwave for a couple of minutes to thaw.
2. In a large pan, sauté peppers & onions in oil until onions become translucent.
3. Add pierogi to pan with a little drizzle of oil.
4. Cook on medium heat until pierogi start to become golden brown in color. 
5. Enjoy topped with sour cream or plain Greek yogurt.