Sabine's vegetarian stuffed peppers

Ingredients for 4 servings:

• 4 bell peppers
• 500 g sauerkraut
• 350 g pineapple from the can
• 2 large onions
• 5 m.-sized carrot(s)
• ¼ tsp salt
• ¼ tsp caraway seeds
• 4 pinches of pepper
• e.g. chili powder or hot paprika powder
• 1 small can of tomato paste
• 500 ml tomato sauce, ready-made product or homemade
• some oil
• 8 medium-sized potatoes or 200 g brown rice
• 1 pack of grated pizza cheese, approx. 150 – 200 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Bring the sauerkraut, pineapple, and canned juice to a boil with a little water, and continue simmering on low heat. Add salt, caraway, and pepper; if you like it spicy, add chili or paprika powder. Meanwhile, peel and slice the carrots. Peel and dice the onions. Fry the carrots and onions in a little oil, then add them to the sauerkraut and cook for about 15 minutes. Cut the tops off the peppers and remove the seeds and membranes. Then rinse. Fill the peppers with sauerkraut until they are full, sprinkle with some pizza cheese, and place the pepper tops on top. Set the rest of the sauerkraut aside. Bring the tomato sauce to a boil and stir in the tomato paste. Pour the tomato sauce into a baking dish, stir the remaining sauerkraut and cheese into the sauce, and place the stuffed peppers side by side in the sauce. If you like, you can add other spices like salt, curry powder, or granulated stock to the sauce. I use less salt and omit it. Braise in the oven at 180°C for about 45 minutes. The peppers should turn slightly brown. Meanwhile, cook the potatoes or rice in salted water. Place one pepper on each plate, arrange the potatoes or rice next to it, and drizzle with sauce as desired. If you’re serving meat with this dish, I recommend one smoked pork chop per person.