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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

German Stuffed Bell Peppers

My mother's family is German, so we ate a lot of Kielbasa growing up. Try this German inspired recipe for bell peppers, I think you will find many levels of flavor, including my New England touch.

Ingredients

For 4 people

Recipe

  • 2 red, green or yellow bell peppers, cut in half lengthwise and seeded
  • 4 cup(s) shredded cabbage, divided
  • 2 strips bacon, diced small
  • 1/4 teaspoon(s) caraway seeds
  • 1/2 lb(s) kielbasa, diced small
  • 1/2 cup(s) real maple syrup
  • 1/4 cup(s) cider vinegar
  • pepper to taste
  • 1/2 teaspoon(s) salt
  • 1 cup(s) fresh bread crumbs*
  • 2 tablespoon(s) butter or margarine, melted
  • 1 teaspoon(s) dried chives
  • 3/4 cup(s) shredded extra sharp Cheddar cheese

German Stuffed Bell Peppers Directions

  1. Preheat oven to 350-degrees F. Lay halved green peppers on a baking sheet or pan, cut side up; set aside.
  2. In a large skillet over medium heat, combine the Kielbasa, maple syrup and cider vinegar in the pan. Bring to a slight boil and add 2 c. shredded cabbage. Continue cooking and stirring until cabbage has wilted and is crisp-tender, about 5-7 minutes. Remove from heat, season with salt and pepper, divide equally among the 4 pepper halves.
  3. In a bowl, combine bread crumbs, butter and chives and well mixed. Top each stuffed pepper with wet bread crumbs and evenly layer cheese over each pepper. Bake in oven for 20-26 minutes, or until top is bubbly and pepper is just tender.
  4. Meanwhile, over medium heat and in a large skillet, add the bacon bits and caraway seeds. Saute until bacon has rendered its fat and starting to crisp. Add remainder 2 c. shredded cabbage and continue cooking and stirring until cabbage has reduced and cooked crisp-tender. Remove from stove and center the serving platter or plate with a mound of the seasoned cabbage mixture. When green peppers are done, arrange attractively around cabbage and serve.
  5. *I find the best way to make your own fresh bread crumbs is by slightly toasting about 4 slices of bread just until the outside is crisp, without discoloring it. Then chop it up and add it to your blender container or processor bowl. Whisk away and it won't clump on you.
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