Stuffed Bell Peppers with Beef and Cabbage

Name: Stuffed Bell Peppers with Beef and Cabbage
Total time: 55 min
Yield: 12 Servings
Ingredients: 1 tablespoon salted butter; 2 pounds lean ground beef; 2 (14.5 ounce) cans fire-roasted diced tomatoes; ½ medium head green cabbage, chopped; ½ medium head red cabbage, chopped; 3 stalks celery, chopped; 🧅 1 medium onion, chopped; 1 tablespoon Worcestershire sauce; 🧄 2 large cloves garlic, minced; 🧂 2 teaspoons sea salt; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon ground black pepper; 6 large red bell peppers; 2 teaspoons olive oil, or as needed; ½ cup shredded mozzarella cheese; ½ cup shredded provolone cheese

Cost $25, save $20

Source: Recommended by CookPal

55 Min
12 Servings
$25

Stuffed Bell Peppers with Beef and Cabbage

Cost $25, save $20

Source: Recommended by CookPal

55 Min
12 Servings
$25

INGREDIENTS

Base Ingredients
- 1 tablespoon salted butter
- 2 pounds lean ground beef
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- ½ medium head green cabbage, chopped
- ½ medium head red cabbage, chopped
- 3 stalks celery, chopped
- 🧅 1 medium onion, chopped
- 1 tablespoon Worcestershire sauce
- 🧄 2 large cloves garlic, minced
- 🧂 2 teaspoons sea salt
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 6 large red bell peppers
- 2 teaspoons olive oil, or as needed
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese

STEPS

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

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.

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.

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.

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

Cool before serving, 3 to 5 minutes.

NUTRIENTS

Per 1 serving

🔥

264

Calories

19
Protein
15
Carbs
15
Fats

💡 Use a mix of red, yellow, and orange bell peppers for vibrant presentation.To reduce prep time, pre-chop vegetables or use a food processor.Consider swapping out cheese to fit dietary preferences, such as using vegan substitutes.Serve with a side salad for a complete meal.