Peppers with sauerkraut tartar filling

Name: Peppers with sauerkraut tartar filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion (approx. 80 g); 1 tsp (5 g) Oil; 250 g Beefsteak minced meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (approx. 100 g) Tomato; 2 (approx. 40 g) Spring onions; 1 can(s) (580 ml) Sauerkraut; 4 yellow peppers (approx. 250 g each); 1/2 l Vegetable broth (instant); 2 tablespoons (16 g each) Tomato paste; 75 g clotted cream; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion (approx. 80 g)
1 tsp (5 g) Oil
250 g Beefsteak minced meat
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (approx. 100 g) Tomato
2 (approx. 40 g) Spring onions
1 can(s) (580 ml) Sauerkraut
4 yellow peppers (approx. 250 g each)
1/2 l Vegetable broth (instant)
2 tablespoons (16 g each) Tomato paste
75 g clotted cream
7-10 Tbsp Parsley

Directions

1
Peel and finely chop the onion. Heat the oil in a pan. Fry the minced meat in it. Add onion and fry for about 2 minutes. Season with salt and pepper. Wash, clean and halve the tomato.
2
Remove cores. Cut the flesh into small cubes. Clean and wash spring onions and cut into small rings. Fold sauerkraut, diced tomatoes and spring onion rings into the minced meat. Halve peppers, scrape out seeds.
3
Washing pods. Stuff the minced sauerkraut filling into the pepper halves. Put the peppers in an ovenproof dish. Pour on broth and cook in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
4
Remove the peppers and keep warm. Pour stock into a pot, stir in tomato paste. Season with salt and pepper. Stir in sour cream. Arrange the peppers with the sauce on plates and serve garnished with parsley.