Cheesy Pierogi and Kielbasa Skillet
Cheesy Pierogi and Kielbasa Skillet
10 minutes
25 minutes
Meat and Poultry
Ingredients
- 1(16-oz.) package of frozen cheddar and/or potato pierogi, thawed (about 12 total)
- 4 tablespoons Fustini's Garlic olive oil, divided
- 2 large red, yellow, or orange bell peppers, seeds, and ribs removed, thinly sliced
- 1 medium yellow onion, halved, thinly sliced
- Kosher salt
- 1 (14-oz.) package of cooked kielbasa, sliced into thin rounds
- 2 tablespoons Fustini's Iron Fish Honey vinegar
- 1 cup low-sodium chicken broth
- 2 oz. cream cheese
- 1/2 teaspoon Dijon mustard
- 1 1/4 cups shredded sharp cheddar, divided
- 2 scallions, thinly sliced
- sour cream, for serving
Directions
- Heat broiler. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add peppers, onion, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just barely tender, 4 to 6 minutes. Add kielbasa and cook, stirring occasionally, until kielbasa and vegetables are golden in places, 4 to 6 minutes more. Scrape the kielbasa mixture onto a plate.
- Return the skillet to medium heat and add the remaining olive oil and pierogi. Cook, tossing occasionally until pierogi are golden in places, about 4 minutes. Transfer pierogi to a plate with kielbasa mixture.
- Increase heat to medium-high. Pour balsamic, and broth into skillet and add cream cheese and mustard. Cook, whisking constantly until broth comes to a boil and cream cheese is melted. Continue to boil, whisking occasionally, until thickened slightly, about 2 minutes.
- Remove the skillet from heat. Return pierogi, kielbasa, and vegetable mixture to skillet and stir to coat in sauce. Sprinkle with 3/4 cup cheddar and stir a few times to incorporate. Sprinkle top with remaining 1/2 cup cheddar. Broil until cheese is melted, 1 to 2 minutes. Top with scallions. Serve with sour cream alongside.
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