Rueben Stuffed Peppers
By Chef Mark Kalix
Images
Ingredients
- For the filling:
- ½ cup Corned Beef
- ½ cup Swiss cheese
- ½ cup Sauerkraut
- 4 to 6 tablespoons, 1000 island dressing
- 1 small shallot
- Kosher salt and freshly ground black pepper to taste
- For the peppers:
- 18 to 20 peppers, cut off the stem end and clear the seeds out from the middle of the pepper
Procedure
I am very excited to see my adopted hometown team in the Super bowl once again, GO BRONCOS! I am originally from Cleveland, Ohio and grew up watching the Browns which means we had plenty of time to cook and eat during games to pass the time and drown our sorrows. In this recipe I have taken two Midwest classics from my childhood, corned beef Rueben and stuffed peppers and combined them into a wonderful and easy to prepare appetizer. Mini sweet peppers are very common in grocery stores now, I prefer the multicolored peppers. This recipe also works great with jalapeno or Anaheim peppers for more heat.
Preheat oven to 350°F.
To prepare the filling: Mince or dice the corned beef, cheese and sauerkraut and combine into a medium bowl, dice the shallot and add. Stir in the 100 island dressing, add enough to bind the filling.
To prepare the peppers: Fill each pepper with the filling with a small spoon. Stand the peppers up vertically to cook. Once filled cook for 15 to 20 minutes at 350°F until the peppers are soft and browning and the filling is hot with the cheese melted.
To serve: Let cool, transfer stuffed peppers into a tray and serve with 1000 island dressing as a side.
Preheat oven to 350°F.
To prepare the filling: Mince or dice the corned beef, cheese and sauerkraut and combine into a medium bowl, dice the shallot and add. Stir in the 100 island dressing, add enough to bind the filling.
To prepare the peppers: Fill each pepper with the filling with a small spoon. Stand the peppers up vertically to cook. Once filled cook for 15 to 20 minutes at 350°F until the peppers are soft and browning and the filling is hot with the cheese melted.
To serve: Let cool, transfer stuffed peppers into a tray and serve with 1000 island dressing as a side.
Rueben Stuffed Peppers
By Chef Mark Kalix
Ingredients
- For the filling:
- ½ cup Corned Beef
- ½ cup Swiss cheese
- ½ cup Sauerkraut
- 4 to 6 tablespoons, 1000 island dressing
- 1 small shallot
- Kosher salt and freshly ground black pepper to taste
- For the peppers:
- 18 to 20 peppers, cut off the stem end and clear the seeds out from the middle of the pepper
Procedure
I am very excited to see my adopted hometown team in the Super bowl once again, GO BRONCOS! I am originally from Cleveland, Ohio and grew up watching the Browns which means we had plenty of time to cook and eat during games to pass the time and drown our sorrows. In this recipe I have taken two Midwest classics from my childhood, corned beef Rueben and stuffed peppers and combined them into a wonderful and easy to prepare appetizer. Mini sweet peppers are very common in grocery stores now, I prefer the multicolored peppers. This recipe also works great with jalapeno or Anaheim peppers for more heat.
Preheat oven to 350°F.
To prepare the filling: Mince or dice the corned beef, cheese and sauerkraut and combine into a medium bowl, dice the shallot and add. Stir in the 100 island dressing, add enough to bind the filling.
To prepare the peppers: Fill each pepper with the filling with a small spoon. Stand the peppers up vertically to cook. Once filled cook for 15 to 20 minutes at 350°F until the peppers are soft and browning and the filling is hot with the cheese melted.
To serve: Let cool, transfer stuffed peppers into a tray and serve with 1000 island dressing as a side.
Preheat oven to 350°F.
To prepare the filling: Mince or dice the corned beef, cheese and sauerkraut and combine into a medium bowl, dice the shallot and add. Stir in the 100 island dressing, add enough to bind the filling.
To prepare the peppers: Fill each pepper with the filling with a small spoon. Stand the peppers up vertically to cook. Once filled cook for 15 to 20 minutes at 350°F until the peppers are soft and browning and the filling is hot with the cheese melted.
To serve: Let cool, transfer stuffed peppers into a tray and serve with 1000 island dressing as a side.