Recipe by Sylvia Sajna
"A very delicious stuffed pepper recipe with a yummy creamy tomato sauce."
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green bell peppers
lean ground beef
chopped fresh parsley
salt and pepper to taste
2 (28 ounce) cans
whole peeled tomatoes
whole allspice berries
Holy cow, was this dish delicious! The sauce is outstanding! The secret is knowing how much salt and pepper to use. I was very conservative in following the "salt and pepper to taste" instructions, and the dish was okay. I sprinkled more on my individual serving, and it was to die for! I will proudly make this again and again. The only thing I will change is to use much more rice in the stuffing.
I really didn't care for this much. Interesting idea, but didn't come together for me. We put ketchup on the stuffing and it was pretty good... kinda like meatloaf baked in the peppers.
Beautiful peppers but not spicy enough for my taste. I would increase the amount of oregano and the allspice. Very good sauce.
Really great! The sauce is outstanding. I'm not a big fan of green peppers, admittedly, as I think they are too watery. Being of Czech ancestry, I wanted to try this, despite my green pepper distaste. I added chopped garlic to the beef mixture, other than that I didn't change a thing.
This is a great recipe. It would be improved on only by the addition of garlic. Never pureed the sauce and was still good with roasted garlic mashed potatoes.
I've made this 4 times now and it is fantastic. I dont know how anyone can go wrong with this recipe. It has wonderful flavor and is easy to make. I basically followed the recipe and made sure I had fresh spices. I love this and I NEVER eat stuffed peppers...that is until now!
These were great. It was my first time making stuffed pepper and they turned out so great I was very impress with the recipe. It is now in my recipe box for future makings
This is a fabulous recipe, with some changes. First, I added a lot more spices to the meat mixture, including cumin, basil, oregano, garlic. It was very flavorful. I used a jarred spaghetti sauce and added onions and sour cream to it. I put a bit of asiago cheese and chedder cheese at the bottom of each pepper, which I cut into the boat style. And added mozzerella on top. I served it with a zuccini and summer squash in the side and a good bread. Yummy. Couldn't taste the all spice at all - should probably use more next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Czech Stuffed Green Peppers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 359
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