Sheet Pan Sausage, Peppers, & Pierogies

Sheet Pan Sausage, Peppers, & Pierogies (oh my!) — because crazy cold & snowy weather cries out for easy & filling comfort food. Even if it isn’t snowing by you, though, this remains a comforting sheet pan dinner option. Enjoy.

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Who doesn’t love a good sheet pan dinner, right? Today’s Sheet Pan Sausage, Peppers, & Pierogies dinner is straight up comfort food. I think we could all use a little bit of that right about now.

This experiment came about because I saw on the Mrs. T’s site that you can cook pierogies on a sheet pan. How intriguing, right? Sorry, Mrs. T’s, but I decided to turn my more affordable ALDI pierogies into a hearty sheet pan dinner using a classic sausage, peppers, & onions combo — and then threw in mushrooms, just to kick everything up a notch.

(ALDI pierogies are a limited time special buy, but are back in stores this week at just $1.99 a box. 2022 update: Now up to $2.49 a box!)

Yes, this is not technically a one pan meal: We have so much food here, that it requires two sheet pans. Lining them with foil, however, makes cleanup a breeze, while using the rimmed baking sheet allows you to cook two boxes of pierogies at once.

Oven-baked pierogies are a bit chewier than sauteed, but that makes them a darn good backdrop for the roasted veggies. Plus, did I mention: Easy? You don’t have to stand over the stove stirring and flipping the pierogies and veggies, and you don’t have to wonder why they always take so much longer to brown nicely than indicated on the box. That’s a win-win situation right there.

Sheet Pan Sausage, Peppers, & Pierogies

Ingredients

– for the sausage & veggies

14 oz Polska kielbasa or smoked sausage, cut into chunks
2 medium yellow onions, cut into eighths
2 medium sweet bell peppers, sliced into thick strips
8 oz white or baby bella mushrooms, halved
1 Tbsp olive oil
1 tsp Italian seasoning
1 tsp oregano
1/4 tsp crushed red pepper (optional)
Sea salt, to taste
Black pepper, to taste

– for the pierogies

2 16 oz packages frozen pierogies of choice (I used roasted garlic)
2 Tbsp butter, melted
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp crushed red pepper (optional)

Directions

Line two rimmed sheet pans with foil, and spray each pan with cooking spray. Preheat oven to 400 degrees.

Cut up the kielbasa and scatter it on one of the prepared sheet pans.

Cut up the onions, mushrooms, and peppers and place in a large bowl. Drizzle the veggies with olive oil, then season them with Italian seasoning, oregano, sea salt, crushed red pepper, & black pepper. Toss to coat.

Add the seasoned veggies to the baking sheet with the kielbasa, spreading everything out in a single layer.

Dump the frozen pierogies into the same bowl you used for the veggies. Season them with Italian seasoning, crushed red pepper, and garlic powder. Quickly drizzle on the melted butter, and immediately toss to coat.

Arrange the seasoned pierogies in a single layer on the second prepared sheet pan.

Move both pans to the oven and bake at 400 degrees for 20 minutes. Stir the veggies and flip over the pierogies, then swap baking sheets between oven racks.

Bake at 400 degrees for another 10 minutes, or until pierogies are browned and puffy and sausage is nicely browned.

Remove pans from the oven, and stir up the kielbasa & veggies. Serve the pierogies topped with sausage and veggies.

Note: My pierogies got more browned on the bottom than the top, since I moved their pan to the lower rack after the first 20 minutes. If yours look a little lighter on top, check the bottoms before concluding they aren’t yet done — I flipped them over in the above photo to show you how mine browned underneath.

Variations on a theme

Well, yum. What’s not to like about sausage, peppers, and pierogies? But have fun using this basic recipe as a starting point. You could, for instance:

• Top everything with shredded Parmesan
• Change up the vegetables
• Use a different pierogy variety
• Vary the seasonings to your own tastes

What do you plan to do with yours? Because: Sometimes it’s OK to jazz up convenience food, and call it dinner.

Sheet Pan Sausage, Peppers, & Pierogies, printable recipe

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Sheet Pan Sausage, Peppers, & Pierogies

Cook ModePrevent your screen from going dark

Today’s easy Sheet Pan Sausage, Peppers, & Pierogies dinner is straight up comfort food on a pan.

Course dinner

Cuisine sheet pan dinner

Keyword comfort food, pierogies, polska kielbasa, sausage, peppers, and onions, sheet pan dinner, sheet pan pierogies

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Rachel Singer

Equipment

rimmed baking sheet

chef’s knife

Ingredients

– for the sausage & veggies

• 14 oz Polska kielbasa or smoked sausage cut into chunks
• 2 medium yellow onions cut into eighths
• 2 medium sweet bell peppers sliced into thick strips
• 8 oz white or baby bella mushrooms halved
• 1 Tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp oregano
• 1/4 tsp crushed red pepper optional
• Sea salt to taste
• Black pepper to taste

– for the pierogies

• 2 16 oz packages frozen pierogies of choice I used roasted garlic
• 2 Tbsp butter melted
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper optional

Instructions

• Line two rimmed sheet pans with foil, and spray each pan with cooking spray. Preheat oven to 400 degrees.
• Cut up the kielbasa and scatter it on one of the prepared sheet pans.
• Cut up the onions, mushrooms, and peppers and place in a large bowl. Drizzle the veggies with olive oil, then season them with Italian seasoning, oregano, sea salt, crushed red pepper, & black pepper. Toss to coat.
• Add the seasoned veggies to the baking sheet with the kielbasa, spreading everything out in a single layer.
• Dump the frozen pierogies into the same bowl you used for the veggies. Season them with Italian seasoning, crushed red pepper, and garlic powder. Quickly drizzle on the melted butter, and immediately toss to coat.
• Arrange the seasoned pierogies in a single layer on the second prepared sheet pan.
• Move both pans to the oven and bake at 400 degrees for 20 minutes. Stir the veggies and flip over the pierogies, then swap baking sheets between oven racks.
• Bake at 400 degrees for another 10 minutes, or until pierogies are browned and puffy and sausage is nicely browned.
• Remove pans from the oven, and stir up the kielbasa & veggies. Serve the pierogies topped with sausage and veggies.

Notes

My pierogies got more browned on the bottom than the top, since I moved their pan to the lower rack after the first 20 minutes. If yours look a little lighter on top, check the bottoms before concluding they aren’t yet done — I flipped them over in photos to show you how mine browned underneath.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!