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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Stuffed Pickled Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions