Soak the dry red peppers in hot water to give them some texture and help them loosen up (if you don’t have dry ones, use fresh ones - in this case do not soak them in hot water) Cook the beans in water with no salt in it until they are soft when pressed with a fork Fry the chopped onion in a pan, add to the beans - add salt, oil, choubritza and simmer until the most of the water has evaporated Fill the peppers with the beans, dip the peppers in flour with the open side down, so the contents won’t spill Preheat the oven to 220 ?C .Lay the stuffed peppers on a tin Originally some sauerkraut juice was poured into the tin, to keep the dish moist and give it more flavour - if you are not fond of that, just add water and oil and bake until the peppers are nice and brown.