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Pierogi with Kielbasa Mushrooms and Peppers

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Pierogi with Kielbasa, Mushrooms, and Peppers is a hearty one-skillet meal featuring golden pan-seared pierogi tossed with smoky sausage, tender mushrooms, and sweet bell peppers. Rustic, flavorful, and easy to prepare, this comforting dish is perfect for busy weeknights.

Ingredients

  • 20 oz potato and cheese pierogi (fresh or frozen)
  • 12 oz kielbasa sausage, sliced into rounds
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms, sliced (cremini or button)
  • 1 large bell pepper, sliced (red or yellow)
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped
  • Sour cream for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pierogi according to package instructions. Drain well.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the sliced kielbasa and cook for 4–5 minutes until browned. Remove and set aside.
  4. In the same skillet, add butter and sauté the mushrooms for 5–7 minutes until golden and tender.
  5. Add the sliced onion and bell pepper. Cook until softened, about 4–5 minutes.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Add the cooked pierogi to the skillet and cook for 3–4 minutes per side until lightly crisped and golden.
  8. Return the kielbasa to the skillet and season with salt, black pepper, and paprika.
  9. Toss gently to combine and heat through.
  10. Garnish with fresh parsley and serve warm with optional sour cream.

Notes

  • Ensure pierogi are well-drained before pan-searing for better browning.
  • Use turkey kielbasa for a lighter option.
  • Add spinach or shredded cheese for extra flavor and texture.
  • A splash of broth can help deglaze the pan and add depth.
  • Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/46618-pierogi-with-kielbasa-mushrooms-and-peppers/