Czech Stuffed Peppers with Ground Turkey and Tomato Sour Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Stuffed peppers:8 Green Bell Peppers1 Onion2 pounds Lean Ground Turkey1 cup cooked rice1 egg1 TBSP fresh chopped parsley1 TSP Salt 1 TSP Black PepperTomato sour cream sauce:1/3 cup vegetable oil2 large onions, chopped2 (28 ounce) cans whole peeled tomatoes3 whole peppercorns3 whole allspice berries1/2 teaspoon ground allspice1 teaspoon dried oregano1 teaspoon dried marjoramsalt and pepper to taste1 cup sour cream
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.
Serving Size: Serves 8 (one bell pepper per person)
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIKBIRNBAUM.
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.
Serving Size: Serves 8 (one bell pepper per person)
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIKBIRNBAUM.
Nutritional Info Amount Per Serving
- Calories: 464.8
- Total Fat: 24.3 g
- Cholesterol: 39.5 mg
- Sodium: 665.1 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 8.0 g
- Protein: 28.7 g
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