Stuffed Bell Peppers with Beef and Cabbage
Description
For this stuffed bell peppers with beef and cabbage recipe, lean ground beef and shredded cabbage combine with seasonings and mozzarella and provolone.
Ingredients
•
1 tablespoon salted butter
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2 pounds lean ground beef
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2 (14 1/2 ounce) cans fire-roasted diced tomatoes
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1/2 medium head green cabbage, chopped
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1/2 medium head red cabbage, chopped
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3 stalks celery, chopped
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1 medium onion, chopped
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1 tablespoon Worcestershire sauce
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2 large cloves garlic, minced
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2 teaspoons sea salt
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1 teaspoon ground black pepper
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6 large red bell peppers
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2 teaspoons olive oil, or as needed
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1/2 cup shredded mozzarella cheese
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1/2 cup shredded provolone cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
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 slightly, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.
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.
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.
5
Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook 5 minutes more.
6
Cool before serving, 3 to 5 minutes.