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Czech Stuffed Green Peppers

"A very delicious stuffed pepper recipe with a yummy creamy tomato sauce."
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2 h 30 m servings 556 cals
Original recipe yields 8 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Cut tops off of peppers, and remove seeds and membranes from inside.
  2. 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.
  3. 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.
  4. 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

Per Serving: 556 calories; 39.8 g fat; 25.4 g carbohydrates; 25.6 g protein; 121 mg cholesterol; 679 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 37
  1. 45 Ratings

Most helpful positive review

Holy cow, was this dish delicious! The sauce is outstanding! The secret is knowing how much salt and pepper to use. I was very conservative in following the "salt and pepper to taste" instruc...

Most helpful critical review

I really didn't care for this much. Interesting idea, but didn't come together for me. We put ketchup on the stuffing and it was pretty good... kinda like meatloaf baked in the peppers.

Most helpful
Most positive
Least positive

Holy cow, was this dish delicious! The sauce is outstanding! The secret is knowing how much salt and pepper to use. I was very conservative in following the "salt and pepper to taste" instruc...

Beautiful peppers but not spicy enough for my taste. I would increase the amount of oregano and the allspice. Very good sauce.

Really great! The sauce is outstanding. I'm not a big fan of green peppers, admittedly, as I think they are too watery. Being of Czech ancestry, I wanted to try this, despite my green pepper dis...

This is a great recipe. It would be improved on only by the addition of garlic. Never pureed the sauce and was still good with roasted garlic mashed potatoes.

I've made this 4 times now and it is fantastic. I dont know how anyone can go wrong with this recipe. It has wonderful flavor and is easy to make. I basically followed the recipe and made sure I...

These were great. It was my first time making stuffed pepper and they turned out so great I was very impress with the recipe. It is now in my recipe box for future makings

This is a fabulous recipe, with some changes. First, I added a lot more spices to the meat mixture, including cumin, basil, oregano, garlic. It was very flavorful. I used a jarred spaghetti sa...

This is very good! I used up some leftover shredded beef from the Italian beef recipe on this site instead of ground beef, though, and that was yummy. Added extra whole allspice too!

These peppers are wonderful. I was out of rice so I used garlic and herb couscous instead. I had to scale down the recipe--I made 2 peppers and halved the sauce. By having only 2 peppers in t...