Wednesday, August 28, 2013

Reuben Stuffed Bell Peppers

I love reubens. A lot.

So, any way I can incorporate that into our lives, I will make it happen.

We love stuffing peppers here, so it wasn't long before this gem was born.

The rye topping is a important part of this process. It gives the bread flavor that is so important the entire profile of the dish.

Reuben Stuffed Bell Peppers

4 bell peppers, cut in half stem to end, and stem and seeds removed
8 slices thin sliced swiss cheese
3/4th pound corned beef, from deli, thin sliced
8 oz can sauerkraut, drained and squeezed
1/3rd cup thousand island dressing
2 slices rye bread
2 tbsp butter

Preheat oven to 350

Bring a pot of heavily salted water to boil. Place the peppers in and let boil 3 minutes. Drain and let cool enough to handle

Meanwhile, chop or tear up the corned beef into smaller pieces and mix with sauerkraut and dressing.

Place 1 slice of cheese inside all the peppers. Stuff with mixture. Top with another slice of cheese.

Place on baking sheet and cook 25 minutes.

Meanwhile, put bread in a food processor or blender, and pulse until coarse crumbs form.

Melt butter in a saucepan over medium. Add crumbs and stir until well combined. Take off heat

Take out peppers, and top with crumbs. Put back in oven and broil 2-3 minutes (watching CONSTANTLY) until crumbs are toasted

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