Fajita Night Pierogies

Fajita Night Pierogies

Ingredients

  • 1 (16 ounce) box Classic Onion or your favorite variety of Mrs. T's® Pierogies
  • 1½ tablespoons vegetable oil, divided
  • 1 each green, red and yellow pepper, sliced
  • 1 medium onion, sliced
  • 1 package (1.25 ounce) fajita seasoning mix
  • 3 tablespoons water or more as needed
  • Avocado slices for garnish
  • Sour cream for garnish

Directions

  • In a 12-inch skillet over medium-high heat in 1 tablespoon hot vegetable oil, cook peppers and onion, stirring frequently, until tender-crisp. With slotted spoon, remove pepper mixture to bowl.
  • In same skillet over medium heat, in remaining ½ tablespoon vegetable oil, sauté pierogies 4 to 6 minutes per side, turning occasionally, until golden brown.
  • Return pepper mixture to skillet. Add fajita seasoning mix and water. Cook 2 minutes or until vegetables and pierogies are coated and heated through. Spoon vegetables and pierogies onto each of four plates. Garnish plates with avocado slices and a dollop of sour cream.

Fajita Night Pierogies

Fajita Night Pierogies
  • Total Time (min) 30
  • Prep Time (min) 10
  • Ingredients 8
  • Servings 4

Ingredients

  • 1 (16 ounce) box Classic Onion or your favorite variety of Mrs. T's® Pierogies
  • 1½ tablespoons vegetable oil, divided
  • 1 each green, red and yellow pepper, sliced
  • 1 medium onion, sliced
  • 1 package (1.25 ounce) fajita seasoning mix
  • 3 tablespoons water or more as needed
  • Avocado slices for garnish
  • Sour cream for garnish

Directions

  • In a 12-inch skillet over medium-high heat in 1 tablespoon hot vegetable oil, cook peppers and onion, stirring frequently, until tender-crisp. With slotted spoon, remove pepper mixture to bowl.
  • In same skillet over medium heat, in remaining ½ tablespoon vegetable oil, sauté pierogies 4 to 6 minutes per side, turning occasionally, until golden brown.
  • Return pepper mixture to skillet. Add fajita seasoning mix and water. Cook 2 minutes or until vegetables and pierogies are coated and heated through. Spoon vegetables and pierogies onto each of four plates. Garnish plates with avocado slices and a dollop of sour cream.