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Czech
Green Bell Peppers

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Czech Stuffed Green Peppers

By: Sylvia Sajna

"A very delicious stuffed pepper recipe with a yummy creamy tomato sauce."

Rate/Review | Read Reviews (33)

What to Drink?
	Zinfandel

Prep Time:
30 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Cut tops off of peppers, and remove seeds and membranes from inside.
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.
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. 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.