Stuffed Peppers With Sauerkraut Recipes

STUFFED PEPPERS WITH SAUERKRAUT

Steps:

• Preheat the oven to 200°C (approximately 390°F). Soak the raisins in a bowl of lukewarm water.
• Rinse the peppers, halve lengthwise, remove seeds and white ribs. Peel the onion and chop finely. Heat the butter in a skillet and saute the onion until translucent. The sauerkraut drain well, add to the pan and saute stirring for 3 minutes. Season with salt and pepper. Drain the raisins and add to the pan.
• Rub an ovenproof pan with 2 tablespoons olive oil, Place the peppers in the pan, cut side up and fill with the sauerkraut mixture. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is piping hot, 30-35 minutes. Uncover 10 minutes before the end of cooking.
• Toast the pine nuts in a dry skillet over medium heat. Sprinkle the stuffed peppers with the pine nuts and top each with a dollop of creme fraiche.

SAUERKRAUT STUFFED BELL PEPPERS

Steps:

• Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.
• 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.
• Preheat the oven to 200°C/400°F/Gas 6.
• Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut.
• Grease a casserole dish or deep oven tray.
• Divide the filling between the peppers and place the in the dish.
• 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.
• Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil.
• Bake in the oven for 40 minutes.
• After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil.
• Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes.
• 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.

BANANA PEPPERS STUFFED WITH SAUERKRAUT

Steps:

• Mix vinegar, water and sugar.
• Boil 15 minutes.
• Cut off stem end of peppers and seed (wear rubber gloves).
• Stuff peppers with saurkraut and put into pint or quart jars very tightly.
• Pour brine overtop.
• Seal jars**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

BANANA PEPPER SAUERKRAUT

Steps:

• In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.