Stuffed Bell Peppers with Beef and Cabbage

For this stuffed bell peppers with beef and cabbage recipe, lean ground beef and shredded cabbage combine with seasonings and mozzarella and provolone.

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

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

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

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 3

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 4

Cool before serving, 3 to 5 minutes.

Step 5

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 slightly, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.

Step 6

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