Cabbage-filled Bell Peppers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 wash peppers, remove stems, cut off the tops and remove the seeds without breaking the shells.
• 2 add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly.
• 3 pack tightly into peppers.
• 4 if desired, replace tops onto stuffed peppers and fasten them down with toothpicks.
• 5 arrange the stuffed peppers upright in a stone crock and cover with cold vinegar.
• 6 place cover over jar and put away in a cool place until ready to use.
• 7 according to the cookbook, they may be kept several months before using.