Paprika Filled with Mince and Sauerkraut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g round beef
- 1 large bell pepper (s), yellow
- 1 small onion (s)
- 1 small Can sauerkraut
- 1 spring onion (s)
- 1 tomato (s)
- 1 tablespoon tomato paste
- 0.25 liter ¼ vegetable stock, fresh or instant
- 30 g sour cream, firm
- 0.5 teaspoon ½ oil
- Salt and pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Finely dice the tomato. Clean the spring onions and cut into fine rings. Halve the peppers lengthways, remove the seeds. Drain the sauerkraut.
- Heat the oil in a pan, fry the mince in it, add the onion, fry briefly. Mix the sauerkraut, diced tomatoes and spring onions into the mince. Pour the filling into the pepper halves, place in a baking dish and add the stock.
- Cook in a preheated oven at 180 ° C for approx. 15-20 minutes. Remove the pepper halves, keep warm.
- Pour the released broth into a saucepan, mix with tomato paste, stir in sour cream, season with salt and pepper.
- Arrange and serve on plates.
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