Stuffed Peppers with Tomato Sauce
- For the peppers
- 3 green Bell pepper
- 3 Red Hungarian wax peppers
- 1 onion
- 2 tablespoons butter
- 500 grams Sauerkraut
- 2 tablespoons Tomato paste
- 200 grams Feta
- 3 tablespoons Crème fraiche
- 1 tablespoon Ajvar (from a jar)
- 4 tablespoons olive oil
For the peppers: Halve peppers lengthwise, remove seeds and ribs, rinse and pat dry. Peel onion and chop finely. Heat butter in a pan and saute onion until soft. Drains sauerkraut well and add to the pan, saute briefly. Add tomato paste and saute, stirring, for about 3 minutes, season with salt and pepper. Grate cheese and add together with 3 tablespoons of creme fraiche to the pan, season with ajvar, salt and pepper. Grease ovenproof pan with 2 tablespoons of olive oil, arrange peppers in it and stuff with sauerkraut mixture. Cover pan with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 50 minutes. Remove aluminum foil from the pan 10 minutes before the end of cooking. Drizzle with remaining oil and let rest for 10 minutes before serving.
For the tomato sauce: Peel onion, halve and cut into small cubes. Heat oil in a pan and saute onion until translucent. Add tomatoes and saute for about 5-10 minutes. Season with paprika, salt and pepper, add cream and creme fraiche and ketchup. Mix well.
Arrange peppers on plates, drizzle with tomato sauce and serve.