Stuffed Peppers with Sauerkraut, Raisins and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 70.8 μg | (118 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 307 mg | (323 %) | ||
| Potassium | 1,884 mg | (47 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the stuffed peppers
- 1 onion
- 2 Apple
- 1 Tbsp Canola oil
- 100 grams raisins
- 500 grams Sauerkraut
- salt
- peppers
- 75 grams Pine nuts
- 1 Tbsp Sesame seeds
- 4 mixed Bell pepper
- olive oil (for the mold)
- 3 shallots
- 200 milliliters Vegetable broth
- 3 scallions
- 100 grams Whipped cream
Preparation steps
For the peppers: Peel the onion and chop finely. Rinse the apples, cut into quarters, remove the seeds and cut into small pieces. Heat the oil in a saucepan and sauté the onions until softened. Add the raisins and apples and sauté briefly. Add the drained sauerkraut and season with salt and pepper. Cook for about 15 minutes over medium heat. Dry toast the pine nuts and sesame seeds until golden brown then mix into the sauerkraut.
For the mashed potatoes: Rinse the potatoes and steam for about 30 minutes.
Meanwhile, rinse the peppers, cut in half, remove the stems, seeds and pith. Grease a baking dish with olive oil. Fill the pepper halves with the sauerkraut mixture. Peel the shallots, cut into rings and add to the baking dish. Arrange the peppers over top, add the vegetable stock and bake for 25 minutes.
Peel the potatoes and press through a potato ricer into a saucepan while still hot. Stir in the hot milk and butter until smooth. Season with salt and freshly grated nutmeg.
Rinse the scallions and cut into rings. Mix with the sour cream then spoon over the peppers and bake for about 10 minutes.
Arrange the peppers and mashed potatoes on serving plates. Serve sprinkled with fresh oregano.
