Real Recipes From Real Home Cooks ®

czech stuffed bell peppers

(2 ratings)
Recipe by
Marsha Gardner
Florala, AL

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.

(2 ratings)
yield 8 serving(s)
cook time 2 Hr

Ingredients For czech stuffed bell peppers

  • 8
    bell peppers, assorted colors, your choice
  • 1 md
    onion, chopped
  • 2 lb
    lean ground beef
  • 1 c
    cooked rice
  • 1 lg
  • 1 Tbsp
    fresh parsley, snipped
  • kosher salt and freshly ground black pepper to taste
  • 1/3 c
    canola oil
  • 2 lg
    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

How To Make czech stuffed bell peppers

  • 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.

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