czech stuffed bell peppers
(2 ratings)
The addition of sour cream to the sauce at the end is a wonderful addition. This recipe is from my German grandma's recipe box. We have always wondered where she got it. No name or date on the recipe. Just a great big! and a YUM.
(2 ratings)
yield
8 serving(s)
cook time
2 Hr
Ingredients For czech stuffed bell peppers
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8bell peppers, assorted colors, your choice
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1 mdonion, chopped
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2 lblean ground beef
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1 ccooked rice
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1 lgegg
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1 Tbspfresh parsley, snipped
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kosher salt and freshly ground black pepper to taste
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1/3 ccanola oil
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2 lgonions, chopped
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2 qttomatoes, i prefer home canned
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3black peppercorns, whole
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3allspice, whole
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1/2 tspallspice, ground
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1 tspmarjoram, dried
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1 tsporegano, dried
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1 csour cream
How To Make czech stuffed bell peppers
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1Preheat oven to 350-degrees. Cut tops off of peppers, and remove seeds and membranes from inside.
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2In 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.
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3Heat 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.
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4Pour 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.
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