SAUERKRAUT STUFFED BANANA PEPPERS
I first had these when I was a nurse in CCU. Make them as soon as the peppers are either big enough to pick yourself or are available at a Farmer's Market! Eat them for the holidays to get the best taste! :) And the picture is not mine...it came from google. :)
Provided by Nancy Gregory
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- 1. PREP: Cut the tops off the peppers and remove the seeds. Mix your "brine" up and bring to a boil. It should be good and clear. Have your lids in hot water and bring your water to boil in the stock pot or canning bath.
- 2. Directions: Stuff the peppers full with sauerkraut. Pack the stuffed peppers tightly in the jars. Put 1 tablespoon minced garlic in each jar. Pour brine, leaving at least 1/4-1/2 inch space at top of jar. Place the lids on top and hand tighten the rings.
- 3. Process jars 15 minutes in hot water bath and BE SURE THE LID BUTTON is SUNKEN to ensure a good seal. If it is not depressed, either process it in the water bath again or eat them within a week, keeping them refrigerated!
STUFFED BANANA PEPPERS
Steps:
- Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
BANANA PEPPER SAUERKRAUT
Steps:
- In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.
SAUERKRAUT STUFFED BELL PEPPERS
These are different as they are stuffed with sauerkraut. I adapted the recipe from Gudrun Rutschilka's 'Neue landfrauen Rezepte'. Posted for the Zaar World Tour 2006. These work extremely well in a Römertopf, a clay pot, but you can use a normal casserole as well.
Provided by -Sylvie-
Categories Vegetable
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.
- Sautee the onion in 2 tbsp of olive oil until translucent. Add the sauerkraut and tomato paste. Add the sugar and season with salt and pepper to taste. Allow to simmer for 4-5 minutes.
- Preheat the oven to 200°C/400°F/Gas 6.
- Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut.
- Grease a casserole dish or deep oven tray.
- Divide the filling between the peppers and place the in the dish.
- Mix the eggs with the remaining creme fraich, a few drops of water and the paprika. Season with salt and pepper to taste. Pour into the oven dish.
- Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil.
- Bake in the oven for 40 minutes.
- After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil.
- Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes.
- IF USING A CLAY POT (RöMERTOPF): Water your clay pot for 20 minutes before using. Place the covered dish into a cold oven and bake for 1 1/4 hours at the same temperature.
Nutrition Facts : Calories 673.4, Fat 56.3, SaturatedFat 24.5, Cholesterol 330.1, Sodium 1577.5, Carbohydrate 27.5, Fiber 7.5, Sugar 15.9, Protein 19.1
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
Provided by LISAPAV
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
- Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g
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