Instructions Put on a pot of boiling water for the pierogies. In a large skillet, heat the olive oil over medium to medium-high heat. Add the kielbasa and cook on each side until it begins to brown. Add the bell pepper and onions to the skillet and cook over medium heat until softened, about 10-15 minutes. Remove from the skillet and set aside.
Lazy Pierogi. "For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.".
Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream. The first dough I used for this is a variation of ‘fathead dough’. If you haven’t heard of fathead dough, it’s so versatile!
Put a large skillet over medium-high heat and brown the sliced kielbasa. Scoop out the browned sausage into a bowl and set aside. Leave the fat and oil in the skillet. Reduce heat to medium. Add the sliced peppers and onions to the skillet. Pan fry the vegetables until onions are soft and golden brown.