Paprika Bell Peppers Stuffed with Sauerkraut

Ingredients

• 8 mixed small paprika bell 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 greasing the dish)

Instructions

1. 1.

   Peel and finely dice the onion. Wash, quarter, core, and chop the apples into small pieces. Heat a little clarified butter in a pot, sauté the onions until translucent. Add raisins and apples, cook briefly. Stir in sauerkraut, season with salt and pepper, and simmer for 15 minutes over medium heat. Toast pine nuts with sesame seeds in a dry pan until golden brown, then mix into the sauerkraut.

2. 2.

   Halve the bell peppers from the stem end, remove seeds, wash and pat dry.

3. 3.

   Grease an oven dish with clarified butter. Spread sauerkraut mixture into each pepper half. Slice the 3 small onions into rings and place them in the dish. Arrange the stuffed peppers on top and pour vegetable broth over.

4. 4.

   Bake in a preheated oven at 200 °C for 30 minutes until bubbling.

5. 5.

   Just before serving, sprinkle freshly chopped spring onion over the peppers and serve with a dollop of crème fraîche per portion.

6. 6.

   Serve alongside creamy mashed potatoes.