Description
This Kielbasa and Pierogi Bake is a delicious and hearty dish, perfect for a family dinner.
Ingredients
Scale
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 large bell peppers, thinly sliced
- 1 1/2 large onions, thinly sliced
- 1 (9-ounce) package kielbasa, cut in half lengthwise, then into 1/4-inch-thick half moons
- 3 tablespoons olive oil, divided
- 2 pounds frozen potato and cheese pierogi
- 1 cup sour cream
- 2 tablespoons finely chopped fresh dill, plus more to garnish, optional
- 2 to 4 good-quality dill pickles, to taste, thinly sliced
- Thinly sliced green onions, for garnish, optional
Instructions
- In a small bowl, stir to combine the garlic powder, paprika, onion powder, salt, and several grinds of freshly ground black pepper. Set aside.
- To a large bowl, add the bell peppers, onion, kielbasa, 1 1/2 tablespoons olive oil, and 2 teaspoons of the seasoning blend. Mix until the veggies are evenly coated. Arrange the meat and vegetables in a single layer on a large sheet pan. Some overlap is inevitable.
- Add the frozen pierogi to the same bowl. Drizzle in the remaining 1 1/2 tablespoons olive oil and sprinkle in the rest of the seasoning blend. Toss the pierogi to coat them well, then layer them on top of the vegetables and meat, spacing them about 1/4 inch apart.
- Transfer the pan to the oven and bake for 30 minutes, flipping the pierogi halfway through.
- Remove the pan from the oven and place an inverted sheet pan of the same size on top to create a ‘lid.’ Alternatively, cover the pan tightly with aluminum foil. Let it sit for 10 minutes to trap the steam. This allows the dry edges of the pierogi to gently steam and become pleasantly chewy.
- While the pierogi steam, in a small bowl mix the sour cream, dill, and salt to taste until well combined.
- Scatter each serving with thinly sliced pickles, and serve with dilly sour cream, along with additional fresh dill and green onions, if desired. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in 30-second increments in the microwave.
Notes
- This dish is perfect for leftovers.
- Store in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg