Peppers with minced meat, cheese and sauerkraut filling in tomato soup.

Ingredients for 6 servings:

• 6 large bell peppers, red
• 1 kg minced meat, mixed, fresh, low fat
• 50 g cheese (raclette cheese), finely diced
• 500 g sauerkraut
• 800 g tomato paste, 3 times concentrated
• 2 liters of water
• 2 tsp paprika powder, hot
• 2 tsp basil, dried
• 2 tsp oregano, dried
• 2 tsp thyme, dried
• 2 garlic cloves, freshly crushed
• 2 tsp onion powder, granulated
• 2 tbsp olive oil
• 1 egg(s)
• 1 tbsp Balsamic vinegar of Modena
• 1 tbsp soy sauce
• 2 cubes of stock (fat stock)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Carefully remove the seeds and white flesh from the peppers, then wash thoroughly. Mix the minced meat with half the amount of all the specified spices and herbs, the sauerkraut, the garlic, the raclette cheese, and the egg. Now fill the peppers evenly with this mixture, ensuring that the air can escape, and press the mixture down to the rim. Heat the water with the stock cubes and tomato paste, then add the remaining spices, olive oil, balsamic vinegar, and soy sauce. Add the peppers and simmer gently for about 1-2 hours. Season to taste. This makes a wonderful accompaniment to pasta.