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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well. | 2. Sautee the onion in 2 tbsp of olive oil until translucent. Add the sauerkraut and tomato paste. Add the sugar and season with salt and pepper to taste. Allow to simmer for 4-5 minutes. | 3. Preheat the oven to 200°C/400°F/Gas 6. | 4. Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut. | 5. Grease a casserole dish or deep oven tray. | 6. Divide the filling between the peppers and place the in the dish. | 7. Mix the eggs with the remaining creme fraich, a few drops of water and the paprika. Season with salt and pepper to taste. Pour into the oven dish. | 8. Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil. | 9. Bake in the oven for 40 minutes. | 10. After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil. | 11. Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes. | 12. IF USING A CLAY POT (RöMERTOPF): Water your clay pot for 20 minutes before using. Place the covered dish into a cold oven and bake for 1 1/4 hours at the same temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	12			176.5167	0.0	39.27	0.9917
onion	1		chopped	64.0	14.944	1.76	0.16
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
sauerkraut	1	lb		86.1827	19.4138	4.1277	0.635
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
dill	1	bunch	chopped	-	-	-	-
feta cheese	1/2		cubed	198.0	3.0675	10.6575	15.96
creme fraiche	7	ounces		176.5167	0.0	39.27	0.9917
egg	4		beaten	286.0	1.44	25.12	19.02
hot paprika				176.5167	0.0	39.27	0.9917

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.