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Sauerkraut Stuffed Bell Peppers

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“These are different as they are stuffed with sauerkraut. I adapted the recipe from Gudrun Rutschilka's 'Neue landfrauen Rezepte'. Posted for the Zaar World Tour 2006. These work extremely well in a Römertopf, a clay pot, but you can use a normal casserole as well.”
1hr 55mins

Ingredients Nutrition


  1. Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.
  2. Sautee the onion in 2 tbsp of olive oil until translucent. Add the sauerkraut and tomato paste. Add the sugar and season with salt and pepper to taste. Allow to simmer for 4-5 minutes.
  3. Preheat the oven to 200°C/400°F/Gas 6.
  4. Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut.
  5. Grease a casserole dish or deep oven tray.
  6. Divide the filling between the peppers and place the in the dish.
  7. Mix the eggs with the remaining creme fraich, a few drops of water and the paprika. Season with salt and pepper to taste. Pour into the oven dish.
  8. Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil.
  9. Bake in the oven for 40 minutes.
  10. After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil.
  11. Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes.
  12. IF USING A CLAY POT (RöMERTOPF): Water your clay pot for 20 minutes before using. Place the covered dish into a cold oven and bake for 1 1/4 hours at the same temperature.

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