Directions:
- Spray a large nonstick skillet with cooking spray; place skillet over high heat.
- Add in the pepper stir-fry; stir/saute 10-12 minutes or until lightly browned (at first the frozen peppers/onions will give off water, but continue cooking them until the water evaporates and they brown slightly).
- Cook the pierogies in boiling water for 3-5 minutes or until thawed; drain, reserving 1/4 cup cooking liquid; keep pierogies warm.
- Add the reserved cooking liquid, tomato sauce, oregano, fennel, salt, and pepper to the pepper stir-fry; simmer 1 minute.
- Serve the pierogies with the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.78 Kcal (225 kJ) | ||
| Calories from fat | 2.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Sodium | 557.31mg | 23% | |
| Potassium | 230.85mg | 5% | |
| Total Carbs | 11.18g | 4% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 90.3mg | 151% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.1mg | 12% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 31.07 Kcal (130 kJ) | ||
| Calories from fat | 1.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 321.93mg | 23% | |
| Potassium | 133.35mg | 5% | |
| Total Carbs | 6.46g | 4% | |
| Sugars | 3.39g | 24% | |
| Dietary Fiber | 2.47g | 17% | |
| Protein | 1.2g | 4% | |
| Vitamin C | 52.2mg | 151% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 12% | |
| Calcium | 23.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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