Peppers Stuffed with Sausage and Sauerkraut
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 517 mg | (544 %) | ||
| Potassium | 1,367 mg | (34 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 green Bell pepper
- 150 grams Hot dog (or Lyon sausages)
- 1 onion (finely diced)
- 100 grams potatoes
- 500 grams Sauerkraut
- 2 tsps ground paprika (sweet)
- 1 sm can crushed Tomatoes
- 125 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
Cut sausage into thin slices or cubes. Heat a little oil in a pan and cook sausage briefly on medium heat. Add finely diced onion and saute until translucent. Drain sauerkraut and add to onion and sausages and cook, covered, for about 10 minutes. Peel and rinse potatoes, grate coarsely and mix with sauerkraut mixture. Season with salt, pepper and paprika.
2.
Rinse peppers and cut off lids. Remove seeds and ribs and stuff peppers with sauerkraut mixture. Replace lids and arrange peppers in a buttered baking pan.
3.
Combine tomatoes with broth and pour into the baking pan. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and serve.
