Sauerkraut Stuffed Banana Peppers Recipes

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.

Steps:

• Wash, cut tops off, and core out the peppers.
• Pack each pepper with as much sauerkraut as possible.
• Put peppers into into clean jars.
• Have ready a solution of sugar and vinegar that has been heated to boiling.
• Place jars in hot pan or sink of hot water.
• In separate pot, heat plain water to boiling and pour over peppers.
• Let stand a few minutes, then pour off water.
• Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
• Pour sugar and vinegar solution over peppers.
• Seal jars, and let cool.
• Let stand at least one week before eating.
• Best when eaten cold, but unopened jars can be stored at room temperature.

Steps:

• Mix vinegar, water and sugar.
• Boil 15 minutes.
• Cut off stem end of peppers and seed (wear rubber gloves).
• Stuff peppers with saurkraut and put into pint or quart jars very tightly.
• Pour brine overtop.
• Seal jars**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

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.

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

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.

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.