Peppers Stuffed with Sausage and Sauerkraut

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Peppers Stuffed with Sausage and Sauerkraut
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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)
Calorie226 cal.(11 %)
Protein12 g(12 %)
Fat10 g(9 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage11.8 g(39 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E10.7 mg(89 %)
Vitamin K81.9 μg(137 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆1.4 mg(100 %)
Folate281 μg(94 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C517 mg(544 %)
Potassium1,367 mg(34 %)
Calcium116 mg(12 %)
Magnesium82 mg(27 %)
Iron3.7 mg(25 %)
Iodine8 μg(4 %)
Zinc1.9 mg(24 %)
Saturated fatty acids3.9 g
Uric acid101 mg
Cholesterol24 mg
Complete sugar13 g

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
How healthy are the main ingredients?
SauerkrautTomatopotatoonionsalt

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.