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.
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
BANANA PEPPERS STUFFED WITH SAUERKRAUT
The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law.
Provided by FloraandMerriwether
Categories Lunch/Snacks
Time 1h
Yield 3 Quarts
Number Of Ingredients 5
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.
PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS
We have been making these peppers for years, and everyone always asks for the recipe. The amounts of peppers and sauerkraut are estimates, as it depends a lot upon the size of the peppers. If you make these with hot banana peppers, be sure to wear gloves when cleaning them out!! These seem like a lot of work, but worth the reward when you have these wonderful peppers to eat all year through!
Provided by Manda
Categories Vegetable
Time 50m
Yield 8-12 pint jars
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242.7, Fat 7.7, SaturatedFat 1, Sodium 1904.2, Carbohydrate 39.6, Fiber 8.9, Sugar 30.6, Protein 3.8
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.
SAUSAGE STUFFED BANANA PEPPERS
I have been making this recipe for 2 years now and everyone I make if for loves it and always request seconds. The stuffing in this recipe can also be used quite nicely in stuffed mushrooms as well.
Provided by cindenman
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
- Brown your sausage with the minced garlic, pepper & parsley.
- While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
- Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
- Preheat stove to 375 degrees.
- Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
- Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
- Cool slightly and serve.
Nutrition Facts : Calories 1202.2, Fat 102.9, SaturatedFat 32.1, Cholesterol 183.5, Sodium 1859.3, Carbohydrate 20.5, Fiber 4.6, Sugar 4.6, Protein 49.4
STUFFED BANANA PEPPERS
Make and share this Stuffed Banana Peppers recipe from Food.com.
Provided by TishT
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut off tops of peppers, and remove stuff inside& seeds.
- Chop edible portions of tops; set aside.
- Bring a 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 350F 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, 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 579.2, Fat 37.9, SaturatedFat 14.2, Cholesterol 104.3, Sodium 2542.9, Carbohydrate 30, Fiber 4.6, Sugar 7.7, Protein 29.9
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 that I found on the internet and then again when cleaning out my recipe files a year later. Sure glad I found it!
Provided by Spankie
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut tops off the 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°F.
- Meanwhile, in a large mixing bowl, combine 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. Please in a 3 quart casserole dish and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
- You can also place the stuffed peppers upright in a crockpot or slow cooker, cover with tomato sauce and cover; cook on high or low heat depending on the time available, until tomato mixture is boiling and meat is cooked through.
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