Stuffed Capsicums

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A tasty side dish for four or a filling main for two, this specialty from the Czech Republic is a lighter option than the usual fare of goulash and dumplings.


  • 4 green capsicums
  • 1 onion, diced
  • 500g beef mince
  • 1/2 cup cooked rice
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup vegetable oil
  • 1 onion, diced
  • 1 x 400g cans whole peeled tomatoes
  • 3 whole peppercorns
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • Salt and pepper to taste
  • 1/2 cup sour cream


Preheat the oven to 175 degrees Celsius. Cut the tops off the capsicums, remove the seeds and membranes from inside.

Sauté one chopped onion over medium heat until tender. In a large bowl combine the mince, sautéed onion, cooked rice and egg. Season with parsley, salt and pepper. Mix well, and stuff into the capsicums. Place in a large roasting pan.

Heat oil in a large saucepan and sauté the remaining chopped onion until soft and translucent. Stir in the tomatoes. Season with the peppercorns, ground allspice, oregano, marjoram, salt and pepper. Simmer for 20 minutes, then pour over the capsicums in the roasting pan.

Cover and bake in preheated oven for one and a half hours. Remove capsicums. Blend sauce until smooth. Pour sauce back into pan, and reheat. Whisk in sour cream just before serving in capsicums.

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Written by Andrea


Total Comments: 1
  1. 0

    Not necessarily from Czechia, my mother had the same dish 60 years ago in Switzerland, rather tasty but even better in cooler weather. Green capsicum were available but not the red ones, never mind the yellow you see today. Shall keep your recipe for later on for autumn, do love that sort of dish. Thanks for posting it.



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