Cabbage-Filled Bell Peppers
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 large bell peppers (either red or green)
- 1⁄2 head cabbage, finely shredded as for slaw
- 1⁄2 teaspoon salt
- 1 tablespoon mustard seeds
- 2 cups vinegar
directions
- Wash peppers, remove stems, cut off the tops and remove the seeds without breaking the shells.
- Add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly.
- Pack tightly into peppers.
- If desired, replace tops onto stuffed peppers and fasten them down with toothpicks.
- Arrange the stuffed peppers upright in a stone crock and cover with cold vinegar.
- Place cover over jar and put away in a cool place until ready to use.
- According to the cookbook, they may be kept several months before using.
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RECIPE SUBMITTED BY
Molly53
United States