Czech Stuffed Green Bell Peppers

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 is 12 servings
  • 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 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

1 Reviews

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.

5.0

(22 Apr 2016)

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