Peppers Stuffed with Sauerkraut

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut a small lid off the peppers, carefully remove the dividers and seeds. Wash the pods and lids, turn them upside down and drain on kitchen paper.
Peel the onion and cut into small cubes. Heat the lard and fry the onion cubes until translucent.
Add the sauerkraut to the onions, add the tomato paste and sugar. Sauté everything for 3 minutes while stirring. Season to taste with salt and pepper.
Dice the sheep cheese, wash and chop the dill. Mix into the sauerkraut together with 3 tablespoons of creme fraîche.
Preheat the oven to 200 degrees. Spread an ovenproof dish with 2 tablespoons of olive oil. Fill the peppers with the sauerkraut mixture and place in the mold.
Whisk the rest of the creme fraîche with ajvar and the eggs, season with salt and pepper. Pour the mixture over the peppers. Put on the pepper lids. Cover the pan with aluminum foil and cook in the preheated oven for about 50 minutes.
About 10 minutes before the end of the cooking time, remove the aluminum foil and brush the lids of the peppers with the remaining oil. Let rest for 10 minutes before serving.
Fresh flatbread or baguette goes well with it.

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