Guncha wa keema - Czech Style

Ingredients

In this Czech adaptation, we incorporate elements of Czech cuisine by using traditional Czech spices and ingredients. The dish retains the essence of Guncha wa keema but is modified to suit Czech taste preferences. The original Afghan spices are replaced with a blend of Czech spices, resulting in a distinct flavor profile. Additionally, the use of local Czech ingredients adds a unique touch to the dish. We alse have the original recipe for Guncha wa keema, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/2 teaspoon marjoram 1/2 teaspoon marjoram
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 23g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, caraway seeds, marjoram, black pepper, and salt. Mix well.
4. 4.
   Stuff the bell peppers with the meat and rice mixture, pressing it firmly.
5. 5.
   Heat the vegetable oil in a large oven-safe skillet over medium heat. Place the stuffed bell peppers in the skillet and cook for 5 minutes, until lightly browned.
6. 6.
   Pour the beef broth into the skillet, cover with a lid, and transfer to the preheated oven.
7. 7.
   Bake for 30-35 minutes, or until the bell peppers are tender and the filling is cooked through.
8. 8.
   Remove from the oven and let it rest for a few minutes.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. Make sure to remove the seeds and membranes before stuffing.
• Ground beef — Opt for lean ground beef to reduce the fat content in the dish.
• Paprika — Use high-quality Hungarian paprika for an authentic Czech flavor.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their aroma before using.
• Marjoram — If you can't find marjoram, you can substitute it with oregano.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the meat mixture.
• Serve the stuffed bell peppers with a dollop of sour cream for a creamy twist.
• Feel free to experiment with different types of ground meat, such as pork or chicken, for a variation in flavor.
• If you prefer softer bell peppers, you can blanch them in boiling water for a few minutes before stuffing.
• Leftover stuffed bell peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Czech-style stuffed bell peppers as a main course accompanied by a fresh green salad and crusty bread. The dish is filling and satisfying on its own, but you can also pair it with a side of mashed potatoes or steamed vegetables for a complete meal.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnished with fresh parsley. The vibrant colors of the bell peppers will make the dish visually appealing. Consider drizzling a bit of the cooking broth over the peppers for an added touch of moisture and flavor.