Peppers stuffed with minced meat and sauerkraut

Ingredients for 2 servings:

• 125 g minced beef
• 1 large bell pepper(s), yellow
• 1 small onion(s)
• 1 small can of sauerkraut
• 1 spring onion(s)
• 1 tomato(s)
• 1 tbsp tomato paste
• ¼ liter vegetable broth, fresh or instant
• 30 g sour cream, firm
• ½ tsp oil
• n. B. Salt and pepper, black, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and finely chop the onion. Finely dice the tomato. Clean the spring onion and slice into thin rings. Halve the bell pepper lengthwise and remove the seeds. Drain the sauerkraut. Heat the oil in a pan, fry the minced meat, add the onion and fry briefly. Mix the sauerkraut, diced tomatoes, and spring onion into the minced meat. Fill the bell pepper halves with the filling, place in a baking dish, and add the broth. Cook in a preheated oven at 180°C (convection oven) for approx. 15-20 minutes. Remove the bell pepper halves and keep warm. Pour the broth into a saucepan, mix with the tomato paste, stir in the sour cream, and season with salt and pepper. Arrange on plates and serve.