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Pierogies in Pepper-Shallot Sauce

List of Ingredients






5- to 6-quart cooker
Makes 6 servings
I can (28 ounces) crushed tomatoes
I shallot, thinly sliced
1 cup chopped sweet green peppers
1/2 teaspoon olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon Italian herb seasoning
1/2 teaspoon black pepper
1 pound potato-filled pierogies, fresh or frozen


Recipe



Combine the tomatoes, shallots, peppers, oil, vinegar, seasoning, and black pepper in an electric slow cooker. Cover and cook on LOW for 5 to 9 hours or on HIGH for 3 1/2 to 5 hours. Add the pierogies. Cover and cook for 1 hour.
Per serving: About 179 calories, 2.1 g fat (10% of calories), 0.7 g saturated fat, 10 mg cholesterol, 522 mg sodium, 4.2 g dietary fiber.
Cook's note: Pierogies are Polish filled dumplings. Thaw frozen pierogies before adding them to the sauce.