Sauerkraut Stuffed Bell Peppers

Recipe by -Sylvie-
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.
  • 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.
  • Preheat the oven to 200°C/400°F/Gas 6.
  • Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut.
  • Grease a casserole dish or deep oven tray.
  • Divide the filling between the peppers and place the in the dish.
  • 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.
  • Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil.
  • Bake in the oven for 40 minutes.
  • After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil.
  • Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes.
  • IF USING A CLAY POT (RöMERTOPF): 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.
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