Stuffed bell peppers is one of most favorite dish in many countries. Here we have the recipe for German style stuffed peppers.
Preparation time: 40 minutes. Total Time: 2 hours.
Basic nutritional information:
Each
serving contains about 685 calories, or which 500 are from fat.
Cholesterol content is 420 mg. Sodium is 1683 mg. Total carbohydrates
are about 38 g. These numbers will vary based on the number of servings
you make and the types of ingredients you use.
Ingredients:
12 bell peppers (all one color or you can mix it up) 1 lb ground beef 1 medium sized onion, finely chopped 1 lb sauerkraut 6 tbs extra virgin olive oil 3 tbs tomato paste 1 tb granulated sugar Salt to taste Pepper to taste 1 bunch dill, finely chopped 1/2 lb feta, small cubes 7oz crème fraiche 4 large eggs, beaten
Directions:
1. Preheat your oven to: 400F/200C
If you have a gas oven: set the oven on 6
2.
Cut the top off the bell peppers and set aside. You can use peppers
that are all the same color, or you can mix your colors. This depends on
personal style and desired presentation effects. Now remove the seeds
and hollow out your peppers. Wash them out and set them aside to dry.
3.
Brown the ground beef in a pan. If you are not using a nonstick pan,
add a couple tablespoons of extra virgin olive oil to the pan to prevent
sticking. Rinse the ground beef thoroughly, drain and set aside.
4.
Sauté the onion in two tablespoons of extra virgin olive oil until they
become clear and tender. Add in the sauerkraut and tomato paste. Stir
well. Add in the granulated sugar and season with salt and pepper to
taste. Simmer for 4-5 minutes stirring occasionally.
5. Add the
browned ground beef to your mixture. Stir in well and continue simmering
for additional 4-5 minutes to allow the flavors time to mingle and
settle.
6. Add dill, feta and three tablespoons crème fraiche to
the sauerkraut mixture. Stir well and continue to allow simmering. This
is the filling for your peppers.
7. Lightly grease a casserole
dish, or you can spray it with nonstick cooking spray. If you choose to
use nonstick cooking spray, try to stay away from butter flavored
varieties.
8. Spoon the filling into the peppers and set them inside the greased casserole dish.
9.
Mix the eggs with the remaining crème fraiche, add a few drops of water
and season with the hot paprika, salt and pepper to taste. Pour this
over the tops of the stuffed peppers.
10. Place the tops of the
peppers back onto their respective bottoms and cover the entire dish
with a lid or foil. Seal the edges well and place the dish in the oven.
11. Bake the peppers for 40 minutes.
12.
Remove the dish from the oven. Remove the lid, or foil, and lightly
brush the tops of the peppers with the remaining extra virgin olive oil.
13.
Place the dish back in the oven without the lid, or foil. Turn the oven
off and allow the peppers to sit in the oven for another 10 minutes.
14.
Serve immediately. If you like you can serve them whole with the lids
placed beside them on the plate, or you can cut the in half and lay the
halves next to each other. This is also according to you presentation
style.
Ideas for a side dish:
Stuffed
peppers are generally served as a one dish meal. However, if you are
wondering what to prepare to serve with them, here are some ideas. You
can prepare a nice rice pilaf, or potato pancakes.
I have also
heard of some people preparing a corn or carrot dish to compliment the
peppers. This is, again, entirely up to you and your presentation style.
Of course, remember that if you add sides, you must remember to adjust
your preparation time before your completed meal will be ready to enjoy.
Sharon Hunter writes about business, job finding, home and garden,
computers, electronics and leisure. Sharon Hunter: Writing is my job,
hobby and passion.
