Sheet Pan Pierogi and Peppers

Put the "easy" in easy weeknight dish using frozen pierogi.  Added veggie goodness plus tons of flavour will make this a favourite side. Or add fully cooked sausage, like brats, for a complete meal.

Ingredients:

2 lbs (907g) frozen pierogi (your favourite flavour)

2 medium bell peppers, sliced 

1 medium onion, sliced 

2 tbsps bacon fat

1 tbsp olive oil (or skip bacon fat and use 3 tbsps olive oil)

1 tsp smoked paprika

1/2 tsp celery seed

Black pepper to taste

1 tsp Tabasco sauce

1 1/2 cups packed baby spinach 

Sour cream and grainy dijon mustard to serve

Mix the fat or oil, paprika, celery seed, black pepper and Tabasco together. Then toss with the pierogi, onions and peppers. 

Spread out on a parchment lined baking sheet trying not to overlap pierogi. Add fully cooked sausage if you like.

Bake at 400°F for 15 minutes. Flip the pierogi and return to the oven for another 15 minutes. 

Once the pierogi are tender and golden remove from the oven and add the spinach leaves and toss together. They will slightly wilt with the heat.

Serve with a dollop of sour cream and a little dab of grainy dijon.

Serves 4

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