STUFFED BELL PEPPERS with TOMATO GRAVYCzech name: Plněné papriky s rajskou omáčkou
Written by Tereza Janicinova
The first information about tomato gravy appears in the 18 century in Italy. It is widespread worldwide, and also typical for the Czech kitchen. Mostly, it is prepared in the summer period from fresh tomatoes and bell peppers, which most people grow at home in the garden. In winter, fresh tomatoes are replaced by packaged tomatoes or tomato paste to give a bright red color.
The Czech version of Stuffed Peppers with Tomato Gravy is mostly made from the green color bell peppers and served with Bohemian bread dumplings.
4 green bell peppers (or mix of green, red, and yellow color)
1/2 lb ground beef or ground pork
salt and ground black pepper to taste
oil for frying onion
a little butter and all purpose flour
1/4 lb ripened tomatoes
5 tsp granulated sugar
3 bay leafs
4 whole allspice
1 beef bouillon cube
1 tsp ground cinnamon
1 1/2 tsp Vegeta (see note bellow)
salt to taste
For home made Vegeta seasoning, mix
1 cup dehydrated carrots dices
3 Tbs turmeric
2 Tbs garlic powder
5 Tbs iodized sea salt
This recipe will make about 60 servings of Vegeta.
Vegeta Gourmet Seasoning is also available online.
First, we prepare the stuffed peppers. Wash and hollow out the peppers. Cut the onion finely and fry until golden. Put the ground meat in a bowl, add the fried onion, eggs, ground black pepper, and salt. Mix well. Fill the green bell peppers with the mixture. Put the green bell peppers on a baking tray and add water. Bake at about 325F until the ground meat is ready and the bell peppers are tender, about 40-45 minutes.
When the peppers are baked, we can start preparing the sauce. In the pot, we prepare a butter and all purpose flour sauce. When the mixture is golden, pour water and add the tomatoes. Season with salt, sugar, and all the spices, Vegeta, and beef bouillon cube. Cook for 10 minutes, stirring occasionally. To thicken the sauce more, boil for another 5-10 minutes, stirring frequently to keep the flour from burning. Take out the whole spices. Serve the sauce over the stuffed peppers with Bohemian bread dumplings.