Pierogies in Pepper Shallot Sauce (Crock Pot)

⏱ 305 mins 🍽 5-6 serving(s) 🏷 Easy

This dish features potato-filled pierogies cooked in a wonderfully tasty sauce made from crushed tomatoes, sliced shallots, and chopped green bell pepper. The sauce is enhanced with olive oil, red wine vinegar, Italian seasoning, and black pepper, all combined in a slow cooker for a simple, low-fat meal. The pierogies are added later to heat through in the savoury sauce.

Pierogies in Pepper Shallot Sauce (Crock Pot)

Ingredients

  • 1 (28 ounce) can crushed tomatoes
  • 1 shallot, thinly sliced
  • 1 cup chopped green bell pepper
  • 1 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 1/2-1 teaspoon dried Italian seasoning
  • black pepper
  • 1 lb potato-filled pierogi, fresh or frozen (if frozen, thaw before adding them to sauce)

Method

  1. Place the crushed tomatoes, sliced shallots, chopped green peppers, olive oil, red wine vinegar, Italian seasoning, and black pepper into a 5-6 quart slow cooker and mix them together.
  2. Put the lid on the slow cooker and let it cook on LOW for 5-9 hours, or you can choose to cook it on HIGH for 4-5 hours.
  3. Stir the pierogies into the sauce, cover the pot again, and continue cooking for 1 hour.

Nutrition (per serving)

Sodium341700 mg

Recipe details

CategoryEasy
AuthorKittencalrecipezazz