Bell Peppers with Sauerkraut Filling
Prep: 15min
|
Servings: 4
|
Cook: 35min
Bell peppers stuffed with sauerkraut and goat cheese—a fresh vegetable dish from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red and yellow bell pepper halves
- 150 g goat cheese
- 1 onion (finely diced)
- 1 tbsp butter
- 100 g potatoes
- 500 g Sauerkraut
- 2 tsp paprika powder (sweet)
- 300 ml Vegetable broth
- Salt
- black pepper (ground)
- dill sprigs (for garnish)
Instructions
-
1.
Sauté the onion in hot butter in a pot until translucent, then tear the sauerkraut and add it to the onions; mix and cook covered for about 10 minutes. Peel, wash, and grate the potatoes coarsely, mix into the cabbage, season with salt, pepper, and paprika. Remove from heat. Crumble the goat cheese and fold in.
-
2.
Cut a lid off each bell pepper, remove seeds, rinse, dry, and salt inside. Fill the peppers with sauerkraut, place the lids back on, set them in a greased baking dish, pour in broth. Bake in a preheated oven at 200°C for about 30 minutes.
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3.
Serve garnished with dill sprigs.
