Summary

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

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Instructions

1. 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.
2. 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.
3. Cook in a preheated oven at 180 ° C for approx. 15-20 minutes. Remove the pepper halves, keep warm.
4. Pour the released broth into a saucepan, mix with tomato paste, stir in sour cream, season with salt and pepper.
5. Arrange and serve on plates.