Czech Stuffed Bell Peppers

Marsha Gardner

By
@mrdick1950

The addition of sour cream to the sauce at the end is a wonderful addition. This recipe is from my German grandma's recipe box. We have always wondered where she got it. No name or date on the recipe. Just a great big! and a YUM.


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Serves:

8

Cook:

2 Hr

Ingredients

8
bell peppers, assorted colors, your choice
1 medium
onion, chopped
2 lb
lean ground beef
1 c
cooked rice
1 large
egg
1 Tbsp
fresh parsley, snipped
kosher salt and freshly ground black pepper to taste
1/3 c
canola oil
2 large
onions, chopped
2 qt
tomatoes, i prefer home canned
3
black peppercorns, whole
3
allspice, whole
1/2 tsp
allspice, ground
1 tsp
marjoram, dried
1 tsp
oregano, dried
1 c
sour cream

Directions Step-By-Step

1
Preheat oven to 350-degrees.
Cut tops off of peppers, and remove seeds and membranes from inside.
2
In a skillet over medium heat, saute 1 chopped onion until tender. In a large bowl, combine ground beef, sauteed onion, cooked rice and eggs. Season with parsley, salt and pepper. Mix well, and stuff into peppers. Place in a large roasting pan.
3
Heat oil in a large saucepan over medium heat, Saute 2 chopped onions until soft and translucent. Stir in tomatoes. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Cook on medium heat for 15 to 20 minutes.
4
Pour over peppers in roasting pan.
Cover, and bake in preheated oven for 1 1/2 hours. Remove peppers, and transfer sauce to a blender, or use a hand blender. Puree sauce until smooth. Pour sauce back into pan, and reheat. Whisk in sour cream just before serving.

About this Recipe

Course/Dish: Beef