Stuffed Pickled Peppers Recipe

Name: Stuffed Pickled Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 each green bell peppers; 2 cups cabbage chopped; 1 cup onions chopped, peeled; 1/2 cup green bell peppers s; 1/2 cup hot chili peppers chopped; 1/2 cup celery chopped; 1 tablespoon mustard seeds; 1/2 tablespoon celery seeds; 1/4 cup salt; 1 pint apple cider vinegar; 1/2 teaspoon cayenne pepper; 1 teaspoon paprika; 1/2 teaspoon dry mustard

Servings: persons

12 each green bell peppers
2 cups cabbage chopped
1 cup onions chopped, peeled
1/2 cup green bell peppers s
1/2 cup hot chili peppers chopped
1/2 cup celery chopped
1 tablespoon mustard seeds
1/2 tablespoon celery seeds
1/4 cup salt
1 pint apple cider vinegar
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon dry mustard

1
Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes.
2
Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender.
3
Drain, and let cool.
4
Combine chopped vegetables.
5
Mix remaining ingredients; pour over vegetables and mix well.
6
Stuff into peppers, do not pack too tightly.
7
Place top on each pepper.
8
Tie in place with string.
9
Place peppers in wide mouthed jars or in a large crock or jar.
10
Heat together in agate or enamel kettle all of the following ingredients except olive oil.

153

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 each green bell peppers, 2 cups cabbage chopped, 1 cup onions chopped, peeled, 1/2 cup green bell peppers s, and more.

Yes, Stuffed Pickled Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pickled Peppers

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