Czech Stuffed Green Peppers Recipes

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CZECH STUFFED GREEN BELL PEPPERS



Czech Stuffed Green Bell Peppers image

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."

Provided by twissis

Categories     Rice

Time 2h30m

Yield 8 Stuffed Peppers, 8 serving(s)

Number Of Ingredients 19

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)
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

Steps:

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

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

CZECH STUFFED GREEN PEPPERS



Czech Stuffed Green Peppers image

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

Provided by Sylvia Sajna

Categories     Czech Recipes

Time 2h30m

Yield 8

Number Of Ingredients 17

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
⅓ cup vegetable oil
2 large onions, chopped
2 (28 ounce) cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries
½ teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and pepper to taste
1 cup sour cream

Steps:

  • 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.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 25.4 g, Cholesterol 121 mg, Fat 39.8 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 15 g, Sodium 679.5 mg, Sugar 10.5 g

CZECH STUFFED GREEN PEPPERS



Czech Stuffed Green Peppers image

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

Provided by Sylvia Sajna

Categories     Czech Recipes

Time 2h30m

Yield 8

Number Of Ingredients 17

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
⅓ cup vegetable oil
2 large onions, chopped
2 (28 ounce) cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries
½ teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and pepper to taste
1 cup sour cream

Steps:

  • 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.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 25.4 g, Cholesterol 121 mg, Fat 39.8 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 15 g, Sodium 679.5 mg, Sugar 10.5 g

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