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Nutrition Facts
Serving Size 1 (552g) Recipe makes 8 servings The following items or measurements are not included below: 3 peppercorns 3 allspice berries
Calories 520
Calories from Fat 250		(48%)
Amount Per Serving		%DV
	Total Fat 27.9g	42%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.8g
Cholesterol 112mg		37%
Sodium 114mg		4%
Potassium 1197mg		34%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 5.6g	22%
	Sugars 10.4g
Protein 29.3g		58%
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Recipe #170833 | 2½ hours | 1 hour prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: twissis
May 31, 2006

This recipe is being posted for ZWT II. I was half-raised on Czech food & loved it! I confess I found this on the net some time ago, but didn't document a source. What I copied did contain the name Sylvia Sajna & said "A very delicious stuffed pepper recipe w/a yummy creamy tomato sauce."

SERVES 8 , 8 Stuffed Peppers (change servings and units)

Ingredients

Peppers

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)

Sauce

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

Directions

1
Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below).
2
In a skillet over med heat, sauté 1 chopped onion till tender.
3
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.
4
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.
5
Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
6
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.
7
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!

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Peppers
Main Ingredient > Vegetables > Tomatoes
Main Ingredient > Meat
Cuisine > European > Eastern > Czech
Preparation > Time to Make > < 4 hours
Occasion > Taste/Mood

Featured Reviews for This Recipe

From: Lainey6605

On Dec 5, 2006

I love the stuffing in these peppers, they have a very good flavor. I did cook the ground beef in the skillet with the onions because that way the beef is well done and does not clump together after being stuffed in the peppers. I also cooked the peppers in some boiling water for about 10 minutes just to soften them up a bit before baking. I am sorry to say, however, we did not care for the cream sauce. I think we just prefer a thinner sauce on our stuffed peppers. I did love the flavor of the sauce before I added the sour cream so I think I will just omit the sour cream next time and use crush tomatoes. It is still a very good stuffed pepper recipe and those who like a thick sauce will like this. Thanks for posting!

1 person found this review helpful

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From: Calee

On Dec 2, 2006

I agree this is a very delicious stuffed pepper recipe. I cut the recipe in half. The sauce turned out great. My family enjoyed this very much. Im tossing out my regular recipe for stuffed pepers and this is the one I will be making from now on. Thanks for posting this recipe twissis!

1 person found this review helpful

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From: Chef Kate

On Sep 6, 2006

I am so glad I made these one day and ate them the next. They were good when I tasted them right after they were made. They were great the next day when the flavors had some time to marry. The stuffing is very straightforward--the sauce is the star. A very bright flavor. I used low fat sour cream which reduced the fat and calories without altering the taste or texture of the sauce--still thick and creamy.

4 people found this review helpful

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From: Dita 22

On Nov 27, 2007

yummy i remember how much i hated this when i was a kid. But now i LOVED it Delicious