Name: Stuffed Bell Peppers with Beef and Cabbage
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Salted butter - 1 tablespoon; Lean ground beef - 2 pounds; Green cabbage, chopped - ½ medium head; Red cabbage, chopped - ½ medium head; Onion, chopped - 1 medium; Celery, chopped - 3 stalks; Garlic, minced - 2 large cloves; Fire-roasted diced tomatoes - 2 (14.5 ounce) cans; Worcestershire sauce - 1 tablespoon; Sea salt - 2 teaspoons; Dried oregano - 2 teaspoons; Dried basil - 1 teaspoon; Ground black pepper - 1 teaspoon; Red bell peppers - 6 large; Olive oil, or as needed - 2 teaspoons; Shredded mozzarella cheese - ½ cup; Shredded provolone cheese - ½ cup

Stuffed Bell Peppers with Beef and Cabbage

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Bell Peppers with Beef and Cabbage

1. Salted butter - 1 tablespoon

2. Lean ground beef - 2 pounds

3. Green cabbage, chopped - ½ medium head

4. Red cabbage, chopped - ½ medium head

5. Onion, chopped - 1 medium

6. Celery, chopped - 3 stalks

7. Garlic, minced - 2 large cloves

8. Fire-roasted diced tomatoes - 2 (14.5 ounce) cans

9. Worcestershire sauce - 1 tablespoon

10. Sea salt - 2 teaspoons

11. Dried oregano - 2 teaspoons

12. Dried basil - 1 teaspoon

13. Ground black pepper - 1 teaspoon

14. Red bell peppers - 6 large

15. Olive oil, or as needed - 2 teaspoons

16. Shredded mozzarella cheese - ½ cup

17. Shredded provolone cheese - ½ cup

How to cook deliciously - Stuffed Bell Peppers with Beef and Cabbage

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.

2. Stage

Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.

3. Stage

While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.

4. Stage

Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.

5. Stage

Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.

6. Stage

Remove from the oven and allow to cool for a few minutes before serving.