Peppers with Sauerkraut Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.6 g | (55 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 83.1 μg | (139 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 287 μg | (96 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 511 mg | (538 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 8 mixed small Bell pepper
- 1 onion
- 3 small onions
- 2 Apple
- 500 grams Sauerkraut
- 75 grams Pine nuts
- 100 grams raisins
- 1 Tbsp Sesame seeds
- salt
- peppers
- 125 milliliters Vegetable broth
- 100 milliliters Crème fraiche
- 1 scallion
- butter (for the pan)
Preparation steps
Peel the onion and chop finely. Rinse the apples and cut into quarters. Remove the seeds and cut into small pieces. Melt some butter in a saucepan and sauté the onions until translucent. Add the raisins and apples and sauté briefly. Add the sauerkraut and season well with salt and pepper. Cook for 15 minutes over medium heat. Combine the pine nuts with the sesame seeds and dry roast in a frying pan until golden brown. Mix in the sauerkraut.
Remove the peppers from the stalk. Cut in half and remove the core. Rinse and pat dry.
Grease a baking dish with butter. Fill the sauerkraut into the pepper halves. Cut the 3 small onions into rings and add to the pan. Place the peppers on top of the onions and pour in the vegetable broth.
Bake in a preheated oven (200°C (approximately 400°F)) for 30 minutes.
Just before serving, sprinkle with freshly cut scallions and top with one tablespoon of creme fraiche.
Can be served with mashed potatoes.
