Czech Stuffed Green Bell Peppers
Experience the comforting flavors of Central Europe with these hearty Czech Stuffed Green Bell Peppers. This traditional recipe combines tender green bell peppers filled with a savory mixture of ground beef, cooked rice, aromatic onion, garlic, and fresh parsley, all bound together with a touch of egg for the perfect texture. Simmered gently in a rich tomato-based sauce enhanced with a hint of paprika and a touch of sugar, these stuffed peppers become irresistibly flavorful and tender. Perfect for a cozy dinner, this one-pot dish is served best with crusty bread or boiled potatoes to soak up every drop of the luscious sauce. Simple yet satisfying, this meal embodies the essence of Czech homestyle cooking—wholesome, hearty, and full of warmth.
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Recipe Information
Ingredients
- 4 whole Green bell peppers
- 500 grams Ground beef (or pork/beef mix)
- 200 grams Cooked white rice
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1 large Egg
- 2 tablespoons Fresh parsley
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 400 grams Canned crushed tomatoes
- 500 milliliters Beef broth (or water)
- 1 teaspoon Sugar
Instructions
Wash the green bell peppers, cut off the tops, and remove the seeds and membranes. Set the tops aside for later use.
Finely dice the onion and garlic. Chop the parsley.
In a mixing bowl, combine the ground beef, cooked rice, diced onion, garlic, egg, chopped parsley, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Stuff each bell pepper with the meat mixture, pressing the filling in firmly but not overloading. Place the top of each pepper back on as a lid.
Heat the vegetable oil in a large pot or deep skillet over medium heat. Once hot, add the stuffed peppers and lightly sear them on all sides for about 5 minutes. Carefully remove the peppers and set aside.
In the same pot, add the canned crushed tomatoes, beef broth (or water), and sugar. Stir to combine and bring the sauce to a simmer.
Gently place the stuffed peppers into the simmering sauce, ensuring they are partially submerged. Cover the pot with a lid.
Reduce the heat to low and simmer for 50-60 minutes, occasionally basting the peppers with the sauce.
Once the peppers are tender and cooked through, carefully remove them from the pot. Adjust the seasoning of the sauce with additional salt, pepper, or sugar if needed.
Serve the stuffed peppers warm with a generous ladle of tomato sauce, alongside crusty bread or boiled potatoes if desired.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.2 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
