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Peppers stuffed with sauerkraut and turkey

Peppers stuffed with sauerkraut and turkey

Preparation time:
15 min
Difficulty level:

Nutritional values:

11 g
22 g
8 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil 1 Tablespoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Mustard, mustard (sweet)Mustard, mustard (sweet) ½ Tablespoon
Sauerkraut (canned)Sauerkraut (canned) 80 g
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 2 Teaspoon
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 80 g


Step 1:
Wash the meat, pat dry and cut into bite-sized pieces. Place sauerkraut in a colander to drain and rinse briefly under cold water.
Step 2:
Wash the parsley, pat dry and cut the leaves into strips. Mix the yogurt and mustard together and then season with pepper and salt to taste. Clean and wash the peppers.
Step 3:
Heat some oil in a frying pan, fry the peppers in it all around for 1-2 minutes and now keep warm. Add the turkey pieces to the hot pan, fry for 2-3 minutes and season with salt, pepper and paprika powder. Add sauerkraut and heat for about 3 minutes.
Step 4:
Fill the turkey and sauerkraut into the warm bell pepper half and add the mustard cream on top. Finally sprinkle with parsley strips and a little paprika powder.

Macronutrient distribution:

The recipe Peppers stuffed with sauerkraut and turkey is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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