Stuffed Peppers with Sauerkraut
Preheat the oven to 200°C (approximately 390°F). Soak the raisins in a bowl of lukewarm water.
Rinse the peppers, halve lengthwise, remove seeds and white ribs. Peel the onion and chop finely. Heat the butter in a skillet and saute the onion until translucent. The sauerkraut drain well, add to the pan and saute stirring for 3 minutes. Season with salt and pepper. Drain the raisins and add to the pan.
Rub an ovenproof pan with 2 tablespoons olive oil, Place the peppers in the pan, cut side up and fill with the sauerkraut mixture. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is piping hot, 30-35 minutes. Uncover 10 minutes before the end of cooking.
Toast the pine nuts in a dry skillet over medium heat. Sprinkle the stuffed peppers with the pine nuts and top each with a dollop of creme fraiche.