Peppers Stuffed with Sausage and Sauerkraut

Peppers Stuffed with Sausage and Sauerkraut
1 hr 15 min.


for 4 servings
8 green Bell peppers
150 grams Hot dog (or Lyon sausages)
1 Onion (finely diced)
100 grams Potatoes
500 grams Sauerkraut
2 teaspoons ground paprika (sweet)
1 small can crushed Tomatoes
125 milliliters Vegetable broth
freshly ground Pepper
print shopping list

Preparation steps

Step 1/3

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.

Step 2/3

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. 

Step 3/3

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.