Tangy Stuffed Pepper Salad
Serving Size / Yield
- 1/2 Small head cabbage
- 1 Medium size carrot
- 1 1/2 C Stew Meat Mix* thawed
- 1/4 C Sliced radish
- 1/4 C Chopped unpeeled cucumber
- 8 oz Carton plain yogurt
- 2 tsp Sugar
- 1 tsp Lemon juice
- 1/2 tsp Celery seed
- 1/4 tsp Garlic salt
- 1/4 tsp Onion salt
- Dash pepper
- 2 lg Green peppers
- Hard cook egg (optional)
Coarsely shred cabbage and carrot into a medium size mixing bowl. Stir in the thawed Stew Meat Mix*, sliced radish, and chopped cucumber.
In a small mixing bowl, combine yogurt, sugar,, lemon juice, celery seed, garlic salt, onion salt, and pepper, mix well. Pour over meat / vegetable mixture, tossing to coat. Apply sealant wrap over bowl and chill at least 1 hour.
Wash green peppers. Remove tops from green peppers. Cut pepper in half lengthwise and remove seeds. Chill peppers.
Spoon vegetable mixture into prepared pepper cups. If desired, garnish with more sliced radish or chopped hard cooked egg.
*Stew Meat Mix, Meat Broth recipe located in this program