Czech Stuffed Green Bell Peppers
Recipe: #17138
February 03, 2015
Categories: Ground Beef, Rice, Eastern European, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Canned Tomatoes, Beef Dinner, Ground Beef Dinner, more
"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!"
Ingredients
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- FOR THE SAUCE
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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 by Step Method
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
- Standard blender or immersion blender