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    You are in: Home / Recipes / Banana Peppers Stuffed With Sauerkraut Recipe
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    Banana Peppers Stuffed With Sauerkraut

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 08, 2013

      So glad I found this recipe. I had lost mine from many years ago. We love these peppers. The sweet, tangy flavor is great. I use them on a relish tray at holiday time and they're the first to go. I like to use wide mouth jars for these peppers as I find it easier to stuff and to take them out. I just finish five quarts. Can't wait!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2012

      While this wonderful recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

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    • on July 25, 2005

      My family loves these, but I use Cubanella peppers instead (easier to stuff), with less sugar. The longer they sit, the better they are!

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    • on October 31, 2004

      I used this recipe to can five quarts of peppers, and they turned out great! I did reduce the amount of sugar quite a bit because my husband doesn't like things too sweet. I only used about a cup of sugar. They turned out plenty sweet for us--spicy, sweet, and sour, just like you said. They were great.

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    Nutritional Facts for Banana Peppers Stuffed With Sauerkraut

    Serving Size: 1 (3583 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1347.0
     
    Calories from Fat 20
    48%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 77.0 mg
    3%
    Total Carbohydrate 328.9 g
    109%
    Dietary Fiber 16.8 g
    67%
    Sugars 311.5 g
    1246%
    Protein 8.2 g
    16%

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