Ingredients
- 12 oz (340g) Kielbasa sliced into ¼ inch coins and then each coin sliced in half
- 16-20 oz (450-550g) bag frozen pierogies (approx 16-20), I usually do the potato and cheddar cheese ones
- 1 red onion peeled,and sliced
- 2 large bell peppers, stemmed, seeds removed and sliced
- 3 cloves of garlic peeled and roughly chopped
- 4 tablespoons olive oil plus more if needed
- Salt and Black pepper to taste
- 2 teaspoons fresh thyme
- 2 teaspoons smoked paprika
- 1 tablespoon sriracha, Tabassco or your favourite hot sauce (I use a mild one)
Instructions
- Preheat oven to 400°F and grease 1 very large baking sheet or 2 smaller ones with cooking spray – or line with parchment paper
- Place pierogies, peppers, onions and garlic on sheet pan
- Whisk together the olive oil, spices and hot sauce in a small bowl and then pour mixture over the pierogies and vegetables. Toss gently to combine, then spread into an even layer on one side of the pan or on one of the sheet pans if splitting into two pans. (Feel free to add a little more oil or seasoning if needed and according to taste)
- Arrange kielbasa slices on the other side of the sheet pan or separate one if using 2. (you can also just toss eveything together if you prefer maing sure eveything has room on the pan). Drizzle everything with a touch more olive oil.
- Transfer pan to preheated oven and bake for 28-35 minutes flipping everything halfway through.
- Remove from oven when done and serve immediately hot out the oven with sour cream and garnished with a sprinkle of fresh chopped herbs or sliced green onions if desired. (careful biting into the pierogi the filling will be piping hot)
- Leftovers can be covered with plastic wrap or stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or gently over medium heat stovetop or low heat in the oven.