Stuffed Bell Peppers with Sauerkraut
Spiced bell peppers filled with sauerkraut are a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp Raisins
- 4 bright bell peppers
- 1 onion
- 2 tbsp butter
- 300 g sauerkraut
- Salt
- Pepper (freshly ground)
- 2 tbsp pine nuts
- 150 g crème fraîche
Instructions
-
1.
Preheat the oven to 200°C with upper and lower heat. Soak the raisins in water.
-
2.
Wash, clean, halve lengthwise, seed, and remove white membranes from the peppers. Peel and finely dice the onion; sauté in heated butter. Drain the sauerkraut well, add it, and sauté for 3 minutes while stirring. Season with salt and pepper, then stir in the raisins.
-
3.
Oil a fireproof dish with 2 tbsp olive oil, place the peppers inside, and fill them with the sauerkraut mixture. Cover the dish with foil and bake in the preheated oven for 30-35 minutes. Remove the foil 10 minutes before the end of cooking time.
-
4.
Roast the pine nuts without fat over medium heat in a pan. Sprinkle the filled peppers with the toasted pine nuts, place one dollop of crème fraîche on each, and serve immediately.
