Stuffed Peppers with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 51.7 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 225 mg | (237 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the peppers
- 3 green Bell pepper
- 3 Red Hungarian wax peppers
- 1 onion
- 2 Tbsps butter
- 500 grams Sauerkraut
- 2 Tbsps Tomato paste
- 200 grams Feta
- 3 Tbsps Crème fraiche
- 1 Tbsp Ajvar (from a jar)
- 4 Tbsps olive oil
- salt
- peppers
- For the tomato sauce
- 2 cans Diced tomatoes
- 1 onion
- 2 Tbsps vegetable oil
- 3 Tbsps Crème fraiche
- 50 milliliters Whipped cream
- 1 tsp ground paprika
- salt
- peppers
- 3 Tbsps Ketchup
- 1 Tbsp parsley (chopped)
Preparation steps
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.
