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.

★★★★★ 1 vote
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

How to Make Czech Stuffed Bell Peppers


  • 1Preheat oven to 350-degrees.
    Cut tops off of peppers, and remove seeds and membranes from inside.
  • 2In 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.
  • 3Heat 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.
  • 4Pour 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.

Printable Recipe Card

About Czech Stuffed Bell Peppers

Course/Dish: Beef