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Peppers Stuffed with Sauerkraut
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
190
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 8.05 g | (8 %) | ||
| Fat | 11.18 g | (10 %) | ||
| Carbohydrates | 16.57 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 114.13 mg | (14,266 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.33 mg | (3 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 2.35 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53.29 μg | (18 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 2.21 μg | (5 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 25.89 mg | (27 %) | ||
| Potassium | 412.97 mg | (10 %) | ||
| Calcium | 237.23 mg | (24 %) | ||
| Magnesium | 31.25 mg | (10 %) | ||
| Iron | 2.46 mg | (16 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.44 mg | (18 %) | ||
| Saturated fatty acids | 7.46 g | |||
| Cholesterol | 41.01 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 4 each red and yellow Bell pepper
- 150 grams Feta
- 1 onion (finely diced)
- 1 Tbsp butter
- 100 grams potatoes
- 500 grams Sauerkraut
- 2 tsps ground paprika (sweet)
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- Dill (for garnishing)
Preparation steps
1.
Heat butter in a pan and saute onion until translucent. Add sauerkraut and saute, covered, for about 10 minutes. Peel and rinse potatoes, grate coarsely and mix with sauerkraut, season with salt, pepper and paprika. Remove pan from the heat. Crumble feta and add to the mixture.
2.
Cut off pepper lids and remove seeds and ribs, rinse inside and out and dry, season with salt inside. Stuff with sauerkraut mixture and replace the lids. Arrange in a buttered baking dish and add broth to the pan. Cook in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
3.
Garnish with dill and serve.
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