My Global Food Challenge

Czech Republic (2)

Czech Stuffed Green Peppers (Czech Republic)

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

Yield:  8 Servings


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

1/3 cup vegetable oil
2 large onions, chopped
2 (28 ounce) cans whole peeled
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.

Link to My Post on the Czech Republic:

Cuisine:  Czech

Main Ingredient:  Peppers

Cheater Pierogi


2 teaspoons butter
4 slices bacon, chopped
2 tablespoons bacon drippings
1/2 yellow onion, diced
5 medium Yukon Gold potatoes, peeled and halved
salt and ground black pepper to taste
1 pinch cayenne pepper
1 large egg
1 1/2 cups farmer’s cheese, or any cheese blend
1 large egg
1 tablespoon water
50 wonton wrappers, or as needed
1 cup sour cream
1/4 cup chopped fresh chives


Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer’s cheese. Cover and refrigerate until chilled, about 30 minutes.

Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.

Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.

Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.

Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

Link to My Post on the Czech Republic:

Cuisine:  Czech

Main Ingredient:  Potato

File:Czech Republic in Europe (-rivers -mini map).svg

One thought on “Czech Republic (2)

  1. Perfect meat to rice ratio and the peppers were juicy and sweet. The pierogi were absolutely fabulous! I think I prefer the won ton wrappers to the usual dough. Superior in texture and not as heavy.

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