Pierogies With Sausage, Peppers and Onions

I found this recipe in Woman's World magazine. When I made this recipe I've baked my sausages for 30 minutes at 350 in a 1"-inch of water. During baking I've cooked my peppers, onions added the garlic for the last 5 minutes. After peppers and onions are tender I added my sliced sausages to brown them. I boiled my Pierogies for 15 minutes. I have added my pierogies to my sausage mix or I just top the pierogies with the sausage mix as serving. I skipped the mozzarella.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  ounces  sweet  sausage links or 8  ounces hot Italian sausage links
• 2  garlic cloves, sliced
• 1  large red onion, chopped (1 3/4 cup)
• 2  green peppers or 2  yellow peppers, sliced
• 16  ounces frozen potato and onion pierogies
• 4  ounces  shredded mozzarella cheese (1 cup)

Directions

1. In large nonstick skillet over medium-high heat, cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
2. In same skillet, heat 1 tablespoon oil over medium heat. Add garlic; cook, stirring, until fragrant, 1 minute. Add onion, peppers, sausage, 1/4 teaspoon salt and pepper; cook, stirring, until sausage is cooked through and onions and peppers are tender, 5 minutes.
3. Stir in pierogies and 1/3 cup water. Cover; cook until pierogies are cooked through, 5 minutes. Gently stir; top with cheese. Cover; cook until cheese is melted, 2 minutes. If desired, serve sprinkled with chopped fresh parsley.