Czech Stuffed Green Bell Peppers
February 03, 2015
"I was half-raised on Czech food & loved it! I confess I found this on the net some time ago, but didn't document a source. What I copied did contain the name Sylvia Sajna & said "A very delicious stuffed pepper recipe w/a yummy creamy tomato sauce." This makes a fairly large amount of stuffing, but is easily halved. It also works best to mound the stuffing equally as pictured. The sauce is the "shining star" -- so use it generously. Enjoy!"
- FOR THE SAUCE
- Serving Size: 1 (340.9 g)
- Calories 422.7
- Total Fat - 22 g
- Saturated Fat - 7.1 g
- Cholesterol - 91.4 mg
- Sodium - 134.3 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 4 g
- Sugars - 8.9 g
- Protein - 24.2 g
- Calcium - 68.3 mg
- Iron - 3.2 mg
- Vitamin C - 76 mg
- Thiamin - 0.2 mg
Preheat oven to 350F (175C). With a small sharp knife, remove the bell pepper core & halve the peppers. Remove seeds & membranes from the inside.
In a skillet over med-heat, sauté 1 chopped onion until tender.
In a large bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & mound into peppers. Place in a large roasting pan.
Heat oil in a large saucepan over med-heat. Sauté 2 chopped onions until soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
Cook over med-heat for 15-20 min. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
Remove peppers & transfer sauce to a blender (or use immersion blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving as pictured or serve sauce on-the-side in a bowl.
Tips & Variations
- Standard blender or immersion blender