Stuffed Bell Peppers with Beef and Cabbage

Prep Time:
30 mins

Cook Time:
55 mins

Additional Time:
5 mins

Total Time:
1 hr 30 mins

Servings:
12

Ingredients

Directions

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.

Cook's Notes:

You can use ground sirloin if you'd like, and any cheeses in place of mozzarella and provolone. Use either red, yellow, or orange bell peppers.

I like to use fire-roasted diced tomatoes with chipotle peppers.

Make this for a family dinner on your day off. Instead of halving the recipe, only prepare half of the peppers and put away half the meat mixture after straining. Now you can prepare this again later in the week in half the time. Just prep the peppers, fill with meat mixture, and then continue with baking instructions.

Nutrition Facts (per serving)

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