Czech Stuffed Green Bell Peppers

12
Servings
30m
Prep Time
120m
Cook Time
2h 30m
Ready In


"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!"

Original recipe yields 12 servings
OK
  • FOR THE SAUCE

Nutritional

  • 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

Step 1

Preheat oven to 350F (175C). With a small sharp knife, remove the bell pepper core & halve the peppers. Remove seeds & membranes from the inside.

Step 2

In a skillet over med-heat, sauté 1 chopped onion until tender.

Step 3

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.

Step 4

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.

Step 5

Cook over med-heat for 15-20 min. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.

Step 6

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

Daily Inspiration

I love stuffed peppers and we really enjoyed the sour cream/tomato sauce over the top. I actually made a second batch of sauce so there would be enough to go with all of the peppers. I also halved the peppers as we prefer them this way. The recipe is really easy to make and the rice can be made earlier in the day.

(22 Apr 2016)