Sauerkraut Stuffed Bell Peppers Recipe

Name: Sauerkraut Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small bell peppers (mixed colours); 1 onion, chopped finely; 6 tablespoons olive oil; 1 lb fresh sauerkraut, if you can't find fresh use a tin; 3 tablespoons tomato paste; 1 tablespoon sugar; salt, to taste; pepper, to taste; 1 bunch fresh dill, chopped; 1/2 lb feta cheese, cubed; 7 ounces creme fraiche; 4 eggs, beaten; hot paprika, to taste

Servings: persons

12 small bell peppers (mixed colours)
1 onion, chopped finely
6 tablespoons olive oil
1 lb fresh sauerkraut, if you can't find fresh use a tin
3 tablespoons tomato paste
1 tablespoon sugar
salt, to taste
pepper, to taste
1 bunch fresh dill, chopped
1/2 lb feta cheese, cubed
7 ounces creme fraiche
4 eggs, beaten
hot paprika, to taste

1
Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.
2
Sautee the onion in 2 tbsp of olive oil until translucent. Add the sauerkraut and tomato paste. Add the sugar and season with salt and pepper to taste. Allow to simmer for 4-5 minutes.
3
Preheat the oven to 200u00b0C/400u00b0F/Gas 6.
4
Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut.
5
Grease a casserole dish or deep oven tray.
6
Divide the filling between the peppers and place the in the dish.
7
Mix the eggs with the remaining creme fraich, a few drops of water and the paprika. Season with salt and pepper to taste. Pour into the oven dish.
8
Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil.
9
Bake in the oven for 40 minutes.
10
After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil.
11
Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes.
12
IF USING A CLAY POT (RoMERTOPF): Water your clay pot for 20 minutes before using. Place the covered dish into a cold oven and bake for 1 1/4 hours at the same temperature.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 small bell peppers (mixed colours), 1 onion, chopped finely, 6 tablespoons olive oil, 1 lb fresh sauerkraut, if you can't find fresh use a tin, and more.

Yes, Sauerkraut Stuffed Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerkraut Stuffed Bell Peppers

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