Banana Peppers Stuffed With Sauerkraut Food

BOB'S STUFFED BANANA PEPPERS

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.

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 BANANA PEPPERS

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 PEPPERS WITH SAUERKRAUT

Steps:

• Preheat the oven to 200°C (approximately 390°F). Soak the raisins in a bowl of lukewarm water.
• Rinse the peppers, halve lengthwise, remove seeds and white ribs. Peel the onion and chop finely. Heat the butter in a skillet and saute the onion until translucent. The sauerkraut drain well, add to the pan and saute stirring for 3 minutes. Season with salt and pepper. Drain the raisins and add to the pan.
• Rub an ovenproof pan with 2 tablespoons olive oil, Place the peppers in the pan, cut side up and fill with the sauerkraut mixture. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is piping hot, 30-35 minutes. Uncover 10 minutes before the end of cooking.
• Toast the pine nuts in a dry skillet over medium heat. Sprinkle the stuffed peppers with the pine nuts and top each with a dollop of creme fraiche.

STUFFED BANANA PEPPERS WITH HOT SAUSAGE

Steps:

• Preheat your oven to 350 degrees F.
• Start by preparing your peppers. While wearing disposable gloves, cut tops of the peppers and remove any large pieces of the Inside rib. There will be small bunches of seeds inside. If you like a lot of heat, leave them. If you prefer a more mild pepper, remove the seeds.
• Divide the ground sausage into 8 separate, equal portions and stuff one portion into each pepper. It's okay if the sausage is exposed and doesn't completely fill the contents of the pepper.
• In a baking dish, take half of the tomato sauce and spread it along the bottom of the baking dish. Add the water and mix it together with a spoon or whisk.
• In a single layer, lay each pepper in the sauce in the dish.
• Pour the remaining tomato sauce over the peppers.
• Cover the baking dish with foil and pop it into the pre-heated oven for roughly 40 minutes.
• At 40 minutes, remove the baking dish from the oven and carefully remove the foil. There will be hot steam released. If a knife easily pierces the pepper, they're ready for the next step.
• Top each pepper with mozzarella cheese.
• Turn the oven to broil and put the peppers back in the oven, uncovered.
• Broil until the cheese is golden brown and remove from the oven.
• Let cool for at least 10 minutes before serving. Enjoy!

BANANA PEPPERS STUFFED WITH SAUERKRAUT

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.

SPICY STUFFED BANANA 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.

THREE-MEAT STUFFED BANANA PEPPERS

Steps:

• Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside., Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers., In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese., Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender., To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.

CHEESE STUFFED BANANA PEPPERS

Steps:

• Cut tops off banana peppers. Slit peppers in half lengthwise being careful not to slit through both sides. Remove seeds.
• Combine cheddar cheese, cream cheese, tomato, onion, bell pepper, jalapeno, salt and pepper. Mix well.
• Stuff peppers with cheese mixture. Wrap with bacon slice. Secure with a toothpick. Place on a rack with broiler pan. Broil for 4-5 minutes per side until golden and oozing.

PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS

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.

STUFFED BANANA PEPPERS

Steps:

• 1. Cut tops off of banana peppers and remove the seeds. 2. Mix mozzarella cheese and sausage together in a bowl. Stuff peppers with this mixture. 3. Lightly coat a 13x9-inch baking dish with pam. Put a small amount of the spaghetti sauce on bottom of dish. 4. Place banana peppers in baking dish and pour the rest of the spaghetti sauce over all the peppers. Cover with foil and bake in a 350 degree oven for 1 hour or until done.

STUFFED BANANA PEPPERS

Steps:

• 1. Cut off tops of peppers, and remove ribs and seeds
• 2. Chop edible portions of tops; set aside
• 3. Bring a large pot of salted water to a boil
• 4. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside
• 5. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
• 6. 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
• 7. Preheat oven to 350 degrees F
• 8. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan.
• 9. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture
• 10. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture.
• 11. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
• 12. Bake uncovered in preheated oven for 1 hour

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.