Best 2 Stuffed Pickled Peppers Recipes
Stuffed pickled peppers are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. They are made with hollowed-out bell peppers that are filled with a variety of ingredients, such as rice, meat, vegetables, and cheese. The peppers are then pickled in a brine solution, which gives them a tangy and slightly salty flavor. Stuffed pickled peppers can be served hot or cold, and they are a perfect dish for any occasion.
Here are our top 2 tried and tested recipes!
STUFFED PICKLED PEPPERS
A lot of trouble to make, but well worth while. Old time cooks called these and stuffed fruits "mangoes". They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad or slice and use as garnish. SOURCE : OLD TIME PICLING AND SPICING RECIPES . 18TH CENTURY . The passive cooking time includes the 10 day pickling time.
Provided by Chef Shadows
Categories Peppers
Time P10DT1h
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
- Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
- Drain and let cool. Combine chopped vegetables.
- Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
- Stuff into peppers , do not pack too tightly.
- Place tops on peppers.
- Tie in place with cotton string.
- Place peppers in wide mouth jars or stone crock.
- Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
- Bring this mixture to a boil; pour over stuffed peppers.
- Let cool.
- To each 3 peppers in a jar or crock add about half cup olive oil.
- Cover. Let stand in a cool place 10 days or longer before serving.
- To serve remove string, drain peppers.
- Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.
MY BROTHER DAVE'S STUFFED PICKLED PEPPERS
My brother makes these by the gallon and everyone loves them. People have been known to steal them from his stash. Give them a try! Cooking time is waiting time.
Provided by Secret Agent
Categories For Large Groups
Time P14DT30m
Yield 1 gallon, 24 serving(s)
Number Of Ingredients 3
Steps:
- Cut the stem end of the peppers off and pull out the seeds (wear gloves) and then cut all the meat and cheese into inch long slices, stuffing one slice of ham and once slice of cheese into each pepper.
- Put all back into jar and pour the brine over them. Dave just stores them room temperature, but he's more adventurous than I am.
- Wait a few weeks before you start eating them.
Tips:
- Start with fresh, crisp peppers for the best results.
- Use a variety of fillings to create different flavor combinations.
- Be creative with your fillings and don't be afraid to experiment.
- If you are using a spicy pepper, you may want to remove the seeds and ribs before stuffing.
- Pack the filling tightly into the peppers so that they hold their shape.
- Bake or fry the peppers until they are tender and the filling is cooked through.
- Serve the peppers immediately or store them in the refrigerator for later.
Conclusion:
Stuffed pickled peppers are a delicious and easy-to-make appetizer or snack. They can be made with a variety of fillings, so you can find a recipe that everyone will enjoy. Whether you like them spicy or mild, stuffed pickled peppers are sure to be a hit at your next party or gathering.
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