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🍽️ Bell peppers stuffed with sauerkraut

477 kcal · 30 min · 4 servings

Ingredients

• 8 mixed small peppers
• 1 onion
• 3 small onions
• 2 apples
• 500 g sauerkraut
• 75 g pine nuts
• 100 g raisins
• 1 tbsp sesame seeds
• salt
• pepper
• 125 ml vegetable broth
• 100 ml crème fraîche
• 1 spring onion
• butter (for the dish)

Instructions

1. 1. Peel the onion and dice it finely.
2. 2. Wash the apples and quarter them.
3. 3. Remove the core from the apples and cut them into small pieces.
4. 4. Heat some clarified butter in a pot.
5. 5. Sauté the onion cubes until translucent.
6. 6. Add the raisins and apple pieces and let them sweat briefly.
7. 7. Add the sauerkraut and season generously with salt and pepper.
8. 8. Cook the mixture for 15 minutes over medium heat.
9. 9. Toast the pine nuts and sesame seeds in a pan without added fat until golden brown.
10. 10. Stir the toasted nuts and seeds into the sauerkraut.
11. 11. Cut the bell peppers in half lengthwise from the stem.
12. 12. Remove the core from the bell peppers.
13. 13. Wash the bell peppers and pat them dry.
14. 14. Grease a baking dish with some clarified butter.
15. 15. Fill the bell pepper halves with the sauerkraut mixture.
16. 16. Slice the three small onions into rings.
17. 17. Place the onion rings in the baking dish.
18. 18. Place the stuffed bell peppers on top of the onion rings.
19. 19. Pour the vegetable broth into the baking dish.
20. 20. Place the dish in the preheated oven at 200 degrees Celsius.
21. 21. Bake the peppers for 30 minutes.
22. 22. Slice the spring onions freshly.
23. 23. Sprinkle the spring onions over the dish just before serving.
24. 24. Serve with one tablespoon of crème fraîche per portion.
25. 25. Serve with mashed potatoes.

Nutrition per serving

• kcal: 477
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 50 g