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Pierogies with Kielbasa, Peppers and Onions

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This recipe was developed in partnership with Smith’s.

Pierogies with kielbasa, peppers and onions is a can’t-go-wrong combo that makes for an awesomely easy meal!

Pierogies are one of those secret weapons to a quick, easy and delicious weeknight dinner.

But what goes with pierogies? Do you need sauce? How do you cook them for the best flavor and so they don’t stick to the pan or get soggy?

We’re diving in to discuss these things and finishing off with a great little sheet pan recipe that includes kielbasa, peppers and onions.

What make pierogies different than ravioli?

While both are stuffed dough, pierogies are typically stuffed with mashed potatoes mixed with something. Sometimes that something is cheese or herbs or vegetables.

Pierogis are typically browned in a pan vs. being boiled in water like ravioli and are not served with sauce but are a part of medley of other ingredients that add flavor.

This is all generally speaking and doesn’t matter too much unless you are making pierogies or ravioli from scratch, which I’ve done and recommend trying! But, since my motto here is Super Easy Recipes, we are using frozen pierogies for this recipe.

This one-pan recipe cooks in the oven.

All you need is a well greased sheet pan so clean up for this meal is simple.

Since kielbasa and pieories are already cooked, we’re just baking the peppers and onion until those are cooked, the kielbasa is warmed through and the pierogies have a touch of golden brown.

If you prefer to use the stovetop, you can. You’ll just need to stir more frequently to ensure everything cooks evenly. Use a large pot or skillet over medium heat. Cook for about 20 minutes.

Use kielbasa bites or slice rope kielbasa into coins.

I used Boski Kielbasa mini bites for this recipe because it saves a step. No slicing needed!

However, if you can’t find mini bites, you can also use rope kielbasa. Just slice into 1″ thick coins.

What type of pierogies are best with this recipe?

You can really use any kind of pierogies! I really like how the loaded baked potato pierogies taste with the peppers and onion but a cheese blend would be great or even the spinach and feta pierogies would be yummy.

You really can’t go wrong here. Choose your favorite or mix it up each time you make this dinner.

Love pierogies and kielbasa?

Add some onions and peppers and it’s such a simple yet flavorful combination!

Try my pierogi kielbasa soup

Want more easy dinner ideas?

Browse all my dinner recipes

Sheet Pan Pierogies and Kielbasa with Peppers and Onions

Pierogies and Kielbasa with Peppers and Onions

This delicious sheet pan dinner idea is made with pierogies, kielbasa, bell peppers and red onions then finished off with chives. Everything bakes together for a quick and easy weeknight meal!
Author: Angela G.
5 from 4 reviews
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Course: Dinner
Cuisine: American
Skill Level: Easy
Recipe Type: 5-Ingredient Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Yield: 7 cups


  • 1 (32oz) package frozen pierogies, any flavor
  • 2 bell peppers, seeded and sliced
  • ½ red onion, sliced
  • 1 (12oz) package kielbasa bites or slice rope kielbasa into coins about 1/2" thick
  • 4 tbps butter or oil to grease pan
  • 1 tbps chives (optional for garnish)


  • Seed and chop bell peppers. Peel and slice red onion.
  • Coat a baking sheet with a thick layer of butter or oil. Spread evenly.
  • Add peppers, onions, pierogies and kielbasa bites (or sliced coins) to baking sheet. Spread out evenly.
  • Bake at 425˚for 20-25 minutes or until pierogies are golden brown and bell peppers and onions have softened. Half way through, give everything a stir and flip the perogies to more evenly cook everything.
  • Remove from baking sheet using a spatula and serve warm, topped with fresh or dried chives.


Be sure to generously grease the baking sheet with butter or oil to prevent pirogies from sticking. 

Nutrition Facts

Calories: 132kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2393IU | Vitamin C: 79mg | Calcium: 14mg | Iron: 1mg
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Sunday 14th of August 2022

The pierogis took little longer to bake to get golden brown. I made it few times and it is good.

Melissa V

Sunday 30th of January 2022

The kielbasa is okay after baking on 425 even though they come fully cooked? I am afraid they might be rubbery.

Angela G.

Sunday 30th of January 2022

You could add the kielbasa later on if you are worried about them cooking for that long. You’re correct they are precooked.

Louis Schrammel

Tuesday 18th of January 2022

I made this a while ago and could not find it yesterday when I searched. It was TOO GOOD to give up on. I made it for friends and they really enjoyed it. Try dipping them pierogies in marinara sauce!!!!!

Angela G.

Tuesday 18th of January 2022

So glad you found it again and enjoy this recipe!


Sunday 24th of October 2021

I would have taken a photo.... but it was gone too fast! Minimal dishes - Maximum delicious.

Angela G.

Sunday 24th of October 2021

Kate — thanks for the kind words. Glad you enjoyed it!! :)