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.
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Vago Kary
[email protected]This recipe is a keeper! The peppers were perfectly pickled and the filling was flavorful. I will definitely be making these again.
Shawn Cronje
[email protected]These pickled peppers are a delicious and easy-to-make appetizer. I love the combination of sweet and sour flavors.
Alberth Flores
[email protected]I've been making these peppers for years and they are always a crowd-pleaser. They're the perfect appetizer or snack.
Asharz Lia
[email protected]These peppers were amazing! The filling was flavorful and the peppers were perfectly pickled. I would highly recommend this recipe.
Aysha Anjum
[email protected]I made these pickled peppers for a party and they were a huge hit! Everyone loved them. I especially liked the combination of the sweet and sour flavors. I will definitely be making these again.