Reviewed: Oct. 24, 2009

The pepper filling needs a tad more salt but the sauce makes this unusual and satisfying.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 17, 2009

Prepared this tonight, DH and I both enjoyed it. I prefer the style of stuffed peppers where the meat is not cooked first. Typically I don't feel I have the right to review someone's recipe if I alter it, but since I thought the basic recipe was quite good, this time I will. I sauteed some finely chopped red/green pepper and garlic with the onions and used about 2 cups of cooked rice to 1lb of ground beef. I also used fresh herbs in the meat mixture (oregano,parsley,basil)I used the same fresh herbs plus garlic in the sauce, I also added 2T sugar and splash of red wine to the sauce which I simmered for about 30 minutes before pouring over the peppers. I also par-cooked my peppers by steaming for about 10 minutes before I stuffed them. I agree with others, this sauce is really good!

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SOMEBUNNY

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Blaine, Washington, USA

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Reviewed: Sep. 8, 2009

Try emersing the peppers in tomatoe juice(v8),a can of crushed tomatoes, fresh diced garlic , vinager, paprika,oregano, salt and pepper to taste..Simmer in a large pot until soft aprox 45 minutes to an hour...Top with sour cream and have a couple of pieces of texis style bread on the side to dip...I make it this way all the time and it is the BEST...AMAZING!!:)

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QT PIE

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Reviewed: May 14, 2009

I made this for my husband who is half czech and his uncle who is full blooded czech.They loved it!!!!! I usually don't eat stuffed peppers but when my own 4 yr old said "Boy Mommy these are great!" I tried them and now I'm hooked!!! I added garlic and onion to them but the rest of the recipe I followed exactly.

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emmysmom

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Reviewed: Feb. 12, 2009

These were OK. Unfortunately I don't have anything useful to add either positive or negative. I was an easy way to use up the abundance of peppers I had in the garden.

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IrishEyes

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

I liked this recipe because it did not have cheese. The flavor was good even though I did not have any marjoram or the sour cream for the sauce (I also just used ground spices).

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Jan. 5, 2009

5 stars based on my changes/substitutions (wanted to make it a little healthier and address the bland problem previous reviewers mentioned): Turkey Italian sausage (cases removed) instead of beef 1/2c Quinoa, 1/2c wild rice instead of white rice Plain yogurt instead of sour cream Egg white instead of whole egg The sauce is absolutely wonderful... I'll be making this one again for sure! Served with a small side of pasta.

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Leah

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Reviewed: Dec. 1, 2008

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.

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Nancy

Cooking Level: Expert

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Reviewed: Nov. 6, 2007

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!

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gisela

Cooking Level: Intermediate

Living In: Keller, Texas, USA

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Reviewed: Sep. 1, 2007

This is very good! I used up some leftover shredded beef from the Italian beef recipe on this site instead of ground beef, though, and that was yummy. Added extra whole allspice too!

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 7, 2007

BLAND, BLAND, BLAND. I really had high hopes for this recipe and thought with the sauce it would be worth the effort, but I was sadly mistaken. Slaved over a hot stove on a hot/humid 80 degree day with no AC to use up some peppers from the garden and after the first bite new it was not meant to be!!! Will not make again.

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LEAC

Cooking Level: Intermediate

Living In: Brillion, Wisconsin, USA

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Reviewed: Dec. 3, 2006

These peppers are wonderful. I was out of rice so I used garlic and herb couscous instead. I had to scale down the recipe--I made 2 peppers and halved the sauce. By having only 2 peppers in the baking dish, I needed to remove the sauce ingredients after about an hour or they would have burned. As others have said, the sauce really makes this dish. Definitely something I'll make again.

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Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Sep. 3, 2006

nothing out of the ordinary

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Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Jul. 15, 2006

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.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 25, 2006

The best stuffed green peppers I have ever tasted. My partner doesn't usually like stuffed peppers but she really liked these ones. The sauce was incredible, I think I may make it alone as a creamy tomato soup, it was that good. I made a few substitutions: I used veggie ground roung instead of beef, yogourt instead of sour cream, and I didn't have marjoram so I omitted it. It would probably be even better with beef, but making it vegetarian cut down on the fat.

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Arcticwoman

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Jun. 11, 2006

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.

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MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 29, 2003

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.

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JEANJEAN24

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Reviewed: Oct. 8, 2003

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

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UCANCOOK

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Reviewed: May 17, 2002

Beautiful peppers but not spicy enough for my taste. I would increase the amount of oregano and the allspice. Very good sauce.

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EMJAYBEAUTIFUL

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Czech Stuffed Green Peppers

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