Stuffed Peppers With Sauerkraut Food

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.

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.

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.