Veggie loaded pierogis

A quick and easy comfort food for the nights when you need it, while using up some veggies in your fridge. I can’t think of a better excuse to prevent food waste.



Time: 25 minutes
Serves: 4 servings


24 pierogies (your favourite brand & flavour)
1 red pepper, finely chopped
1/2 red onion, diced
10 cherry tomatoes, quartered
1/2 cup of pickled jalapeños or 1 fresh jalapeño, diced
1 cup shredded kale
1 cup of shredded cheese (substitute vegan cheese, if you wish)
1 tbsp of olive oil


  1. Preheat oven to 425°C.
  2. Boil pierogies in water, as directed by the instructions. Chop up the vegetables while the pierogies are cooking. Once they are finished, drain and set aside.
  3. Heat olive oil over medium heat in an oven safe skillet. Add pierogies and cook until sides are crispy, about two minutes each side.
  4. Spread pierogies out in an even layer over the pan, then top with vegetables. Sprinkle cheese all over.
  5. Place skillet in oven and cook until cheese is melted, about 5-7 minutes.
  6. Serve immediately.


– Magical Properties –

A versatile, quick and easy dish. Try out some of the combinations below or get creative with whatever is in your fridge.
green onion, bacon, yellow pepper then drizzled with greek yogurt
diced mushrooms, spinach, fresh basi and tomatoes
black bean, avocado, red pepper and corn
olives, mushroom, green pepper and prosciutto


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