Sauerkraut Stuffed Bell Peppers Food

SERIOUSLY GOOD STUFFED BELL PEPPERS

Steps:

• Heat the oil in a large skillet and saute the onions over medium-high heat, frequently stirring, until they become translucent and begin to brown.
• Add the minced garlic, diced celery and carrot and cook for another minute or so.
• Add the minced meat, salt and pepper and sweet paprika. Stir fry for 15 minutes, breaking up clumps.
• Once the meat stuffing is done cooking, move from the heat and let it cool down. Mix in cooked rice. Taste for salt and pepper and adjust to taste.
• While the stuffing is cooling down, rinse the peppers, cut off the tops with stems, and remove seeds and membranes.
• Fill each pepper generously with the stuffing mixture.
• Transfer peppers to a slow cooker greased with some olive oil. Cover and cook on high for 2-3 hours or low for 4-6 hours, or until the peppers are tender to your liking.
• To serve, very gently remove the peppers with a large slotted spoon and place on serving plates. Serve drizzled with pan juices. You can top the peppers with yogurt or sour cream and chopped parsley. Creamy mashed potatoes will make a great side dish if desired.

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.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

SAUERKRAUT RELISH

Steps:

• In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.

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.

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!

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.