Czech Stuffed Bell Peppers

Marsha Gardner


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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2 Hr


bell peppers, assorted colors, your choice
1 medium
onion, chopped
2 lb
lean ground beef
1 c
cooked rice
1 large
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
black peppercorns, whole
allspice, whole
1/2 tsp
allspice, ground
1 tsp
marjoram, dried
1 tsp
oregano, dried
1 c
sour cream

Directions Step-By-Step

Preheat oven to 350-degrees.
Cut tops off of peppers, and remove seeds and membranes from inside.
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.
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.
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