Best Czech Stuffed Bell Peppers Recipes

Czech Stuffed Green Bell Peppers image

Provided by twissis

Categories Rice

Time 2h30m

Yield 8 Stuffed Peppers, 8 serving(s)

Number Of Ingredients 19

8 green bell peppers
1 onion (chopped)
2 lbs lean ground beef
1 cup rice (cooked)
1 egg
1 tablespoon fresh parsley (chopped)
salt (to taste)
pepper (to taste)
1/3 cup vegetable oil
2 large onions (chopped)
2 (28 ounce) cans tomatoes (whole)
3 peppercorns
3 allspice berries
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt (to taste)
pepper (to taste)
1 cup sour cream

Steps:

Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below).
In a skillet over med heat, sauté 1 chopped onion till tender.
In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan.
Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
Remove peppers & transfer sauce to a blender (or use hand blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving.
Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy!

Czech Stuffed Bell Peppers image

Provided by Marsha Gardner

Categories Beef

Time 2h

Number Of Ingredients 16

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

Steps:

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.