Stuffed Bell Peppers with Beef and Cabbage

Stuffed Bell Peppers with Beef and Cabbage

Lean ground beef and shredded cabbage combine with delicious seasonings and cheese in a stuffed bell pepper recipe that's so good it's worth the effort.

Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
264 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
Step 2
Melt butter in a 4- to 6-quart stockpot over medium heat. Stir in ground beef, diced tomatoes, green and red cabbage, celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper; cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.
Step 3
Meanwhile, cut peppers in half from top to bottom. Remove stems, seeds, and white membranes. Rub outsides of peppers with olive oil; arrange, skin-sides down, like edible bowls, in the prepared baking dishes.
Step 4
Strain beef mixture to remove and discard excess liquid; divide mixture among peppers until filled, mounding any extra on top or reserving for another use. Cover stuffed peppers with aluminum foil.
Step 5
Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook for 5 minutes more.
Step 6
Cool before serving, 3 to 5 minutes.

Ingredients

  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 3 stalks celery, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 pounds lean ground beef
  • 2 teaspoons dried oregano
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon salted butter
  • 2 teaspoons olive oil, or as needed
  • 2 teaspoons sea salt
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 6 large red bell peppers
  • 0.5 cup shredded mozzarella cheese
  • 0.5 medium head green cabbage, chopped
  • 0.5 medium head red cabbage, chopped
  • 0.5 cup shredded provolone cheese

Categories

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