Best 2 Stuffed Pickled Peppers Recipes

**Discover a Culinary Symphony: Embark on a Flavorful Journey with Stuffed Pickled Peppers**

Unleash your inner chef and embark on a tantalizing culinary adventure with stuffed pickled peppers. These delectable treats are a symphony of flavors and textures, combining the tangy zest of pickled peppers with a plethora of savory fillings. From the classic combination of rice, ground beef, and spices to the innovative blend of quinoa, feta, and sun-dried tomatoes, each recipe promises a unique and unforgettable taste sensation. Explore the depths of this culinary masterpiece and discover your new favorite appetizer, side dish, or main course.

Here are our top 2 tried and tested recipes!

STUFFED PICKLED PEPPERS

Stuffed Pickled Peppers image

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

Ingredients

12 medium green peppers
2 cups cabbage, finelly-chopped
1 cup onion, Chopped and peeled
1/2 cup green pepper, Chopped
1/2 cup sweet red pepper, chopped
1/2 cup celery, Chopped
1 tablespoon mustard seeds
1/2 tablespoon celery seed
1/4 cup horseradish, fresh grated or 1/4 cup prepared horseradish
1/4 cup salt
1/4 cup brown sugar (packed)
1 pint cider vinegar
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon dry mustard
3 pints cider vinegar
1 quart water
1/2 cup salt
1 tablespoon celery seed
1 1/2 tablespoons mustard seeds
4 tablespoons whole cloves
2 tablespoons whole allspice
3 inches cinnamon sticks, broken
2 mace blades or 2 ground mace
olive oil, 1/2 cup per jar

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 Dave's Stuffed Pickled Peppers image

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

Ingredients

1 gallon pickled cherry pepper
1 lb sliced boiled ham (from the deli)
1 lb sliced provolone cheese

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:

Choosing the Right Peppers: Opt for medium-sized bell peppers that are firm and have a deep green or vibrant red color. Avoid peppers with blemishes or bruises.
Preparing the Peppers: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry with paper towels.
Stuffing the Peppers: Use a spoon or your fingers to pack the stuffing mixture into the peppers, ensuring that it is evenly distributed. Do not overstuff the peppers, as they will expand during cooking.
Baking the Peppers: Place the stuffed peppers in a baking dish with a little water or broth at the bottom. Bake the peppers in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the peppers are tender and the filling is cooked through.
Serving Suggestions: Stuffed peppers can be served hot or cold. They can be enjoyed as a main course, side dish, or appetizer. Serve with a side of rice, mashed potatoes, or a salad.

Conclusion:

Stuffed pickled peppers are a delightful and versatile dish that can be enjoyed as a main course, side dish, or appetizer. With various stuffing options and cooking methods, there's a stuffed pepper recipe to suit every taste. Whether you prefer a classic filling of rice, vegetables, and ground beef or a more creative combination, stuffed peppers are sure to impress. So, experiment with different fillings and flavors, and enjoy this delicious and satisfying dish that's perfect for any occasion.