Sauerkraut Sausage Stuffed Peppers Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 10 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Green peppers6 Medium, tops cut off, deseeded
 Sauerkraut1 Pound, drained (1 can, 2 cups)
 Green pepper1⁄2 Cup (8 tbs), minced
 Brown sugar2 Tablespoon
 Ketchup1⁄4 Cup (4 tbs)
 Tart apple1 Medium, peeled, cored, and cubed
 Chicken bouillon cube1
 Water1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Pepper To Taste
 Pork sausage meat1 Pound
 Seasoned fine dry bread crumbs1⁄2 Cup (8 tbs)
 Grated parmesan cheese4 Tablespoon
 Paprika To Taste
 Oil2 Tablespoon

Nutrition Facts

Serving size

Calories 427 Calories from Fat 256

% Daily Value*

Total Fat 29 g44%

Saturated Fat 9.2 g46.1%

Trans Fat 0.2 g

Cholesterol 63.3 mg

Sodium 1560.8 mg65%

Total Carbohydrates 26 g8.6%

Dietary Fiber 5.6 g22.5%

Sugars 15.5 g

Protein 18 g36.1%

Vitamin A 16.2% Vitamin C 294.8%

Calcium 18.1% Iron 15.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Oil the baking dish with 1 tablespoon oil.
3) Cut off the small strips from if necessary so the peppers can stand still.
4) Rinse the peppers in the cold water.
5) In a saucepan, bring water to a boil and parboil the peppers for 4 minutes.
6) Drain the peppers and set aside.

MAKING
7) In a bowl, soak the sauerkraut for 15 minutes.
8) Drain and squeeze the sauerkraut between hands.
9) In a non-stick pan, combine together the sauerkraut, minced pepper, brown sugar, ketchup, apple, bouillon cube, 1 cup water, salt and pepper.
10) Cover and simmer, for 30 minutes.
11) In a non-stick pan, heat the remaining oil and cook the sausages for 5 minutes or until cooked.
12) Drain off the fat and mash the sausages using fork.
13) Add the sausages to the sauerkraut mixture.

FINALIZING
14) Stuff the pepper shells with the sauerkraut mixture.
15) Sprinkle breadcrumbs, grated Parmesan, and paprika on the stuffing.
16) Arrange the peppers on the baking dish and pour in ½ cup of water.
17) Bake for 30 minutes.

SERVING
18) Serve the Sauerkraut Sausage Stuffed Peppers hot on a bed of small mixed salad.
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