Stuffed Bell Peppers with Beef and Cabbage Recipe

Recipesfull introduces to you: Popular Recipes. (Stuffed Bell Peppers with Beef and Cabbage Recipe). I never liked stuffed bell peppers until I ditched the green ones and bought some red, yellow, and orange 3-packs instead. Replacing traditional rice with cabbage adds another veggie and gives a different texture. They take a bit of time but are well worth the effort.

Brief

Prep 30 mins

Cook: 55 mins

Additional: 5 mins

Total: 1hr30 mins

Servings: 12

Yield: 12 stuffed pepper halves

Stuffed Bell Peppers with Beef and Cabbage Recipe

Ingredients

1 tablespoon salted butter

2 pounds lean ground beef

½ medium head green cabbage

chopped

½ medium head red cabbage

chopped

1 medium onion

chopped

3 stalks celery

chopped

2 large cloves garlic

minced

2 (14.5 ounce) cans fire-roasted diced tomatoes

1 tablespoon Worcestershire sauce

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

Main Dish

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Nutritional Information

Stuffed Bell Peppers with Beef and Cabbage Recipe

Servings Per Recipe:12

Calories: 263.8

% Daily Value *

Protein: 18.7g 37%

Carbohydrates: 14.5g 5%

Dietary Fiber: 4.5g 18%

Sugars: 6.6g

Fat: 14.8g 23%

Saturated Fat: 6.3g 32%

Cholesterol: 53.6mg 18%

Vitamin A Iu: 3434.1IU 69%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.6mg 37%

Vitamin C: 144.3mg 241%

Folate: 79mcg 20%

Calcium: 150.3mg 15%

Iron: 6mg 34%

Magnesium: 48.2mg 17%

Potassium: 600.5mg 17%

Sodium: 722.7mg 29%

Thiamin: 0.2mg 16%

Calories From Fat: 133.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.