Czech Stuffed Peppers with Ground Turkey and Tomato Sour Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • 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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A Czech classic with a sort of healthier twist -- maybe. A Czech classic with a sort of healthier twist -- maybe.
Number of Servings: 8


    Stuffed peppers:
    8 Green Bell Peppers
    1 Onion
    2 pounds Lean Ground Turkey
    1 cup cooked rice
    1 egg
    1 TBSP fresh chopped parsley
    1 TSP Salt
    1 TSP Black Pepper

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

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