It would almost be a sin not to make crunch and simple to prepare bell peppers for the winter. How to make stuffed peppers at home.
INGREDIENTS
INSTRUCTIONS
Sprinkle the salt on the shredded cabbage and mix it well with your hands, making sure the salt is thoroughly mixed in. The cabbage will wilt a bit and reduce in volume.
Add the remaining ingredients for the stuffing and mix again thoroughly with your hands. You want to make sure the spices get all over the vegetables.
To prepare the bell peppers for stuffing: - Carefully cut around the stem, remove the top and set it aside (don’t throw it away). - If there is some white flesh visible when you remove the stem covering the opening, just cut around it as well and push it into the bell pepper with your finger. - Now put your finger inside the bell pepper and move it around to loosen the white flesh on the inside and the seeds. - Gently tap the bell pepper to get remove the loosened pieces. - If you find the stem has some white flesh and seeds on the bottom, just cut that off.
Now dip each bell pepper in a bowl of water to fill the inside. Swirl it around a bit and then empty out the water and place the peppers upside down on a plate to drain.
Stuff the bell peppers with the vegetable mixture using a small spoon. Make sure to fill them completely and not leave air pockets. Be careful though not to tear the edges of the opening with the spoon. Once stuffed put the top on and wipe around the outside. If you have extra stuffing, just get another pepper and stuff it – which is what we did ☺
Now put the stuffed peppers in a large jar. Tip: When buying the peppers, it’s a good idea to keep in mind how wide the opening of the jar is, if the peppers are very wide they won’t fit…!
Boil the water, put it in a bowl, and dissolve into it the pickling ingredients. While the mixture is hot pour it into the jar to fully cover the peppers, close it immediately, and leave it aside for 5 to 7 days.
Ingredients
Directions
Sprinkle the salt on the shredded cabbage and mix it well with your hands, making sure the salt is thoroughly mixed in. The cabbage will wilt a bit and reduce in volume.
Add the remaining ingredients for the stuffing and mix again thoroughly with your hands. You want to make sure the spices get all over the vegetables.
To prepare the bell peppers for stuffing: - Carefully cut around the stem, remove the top and set it aside (don’t throw it away). - If there is some white flesh visible when you remove the stem covering the opening, just cut around it as well and push it into the bell pepper with your finger. - Now put your finger inside the bell pepper and move it around to loosen the white flesh on the inside and the seeds. - Gently tap the bell pepper to get remove the loosened pieces. - If you find the stem has some white flesh and seeds on the bottom, just cut that off.
Now dip each bell pepper in a bowl of water to fill the inside. Swirl it around a bit and then empty out the water and place the peppers upside down on a plate to drain.
Stuff the bell peppers with the vegetable mixture using a small spoon. Make sure to fill them completely and not leave air pockets. Be careful though not to tear the edges of the opening with the spoon. Once stuffed put the top on and wipe around the outside. If you have extra stuffing, just get another pepper and stuff it – which is what we did ☺
Now put the stuffed peppers in a large jar. Tip: When buying the peppers, it’s a good idea to keep in mind how wide the opening of the jar is, if the peppers are very wide they won’t fit…!
Boil the water, put it in a bowl, and dissolve into it the pickling ingredients. While the mixture is hot pour it into the jar to fully cover the peppers, close it immediately, and leave it aside for 5 to 7 days.
