Hard French Dinner

Stuffed Bell Peppers with Beef and Cabbage

Name: Stuffed Bell Peppers with Beef and Cabbage
Prep time: 35 min
Cook time: 58 min
Total time: 93 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tablespoon salted butter; 2 pounds lean ground beef; 2 cans fire-roasted diced tomatoes , 14.5 ounce; 0.5 medium head green cabbage , chopped; 0.5 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; 0.5 cups shredded mozzarella cheese; 0.5 cups shredded provolone cheese

Total Time

1h 33m

35m prep · 58m cook

Servings

4 people

Rating

—

Difficulty

Hard

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I only liked stuffed bell peppers once I ditched the green ones and bought some red, yellow, and orange bell pepper 3-packs. For this stuffed bell peppers with beef and cabbage recipe, replacing rice with cabbage adds another veggie and gives a different texture. They take a bit of time but are well worth the effort.

Ingredients

1 tablespoon salted butter
2 pounds lean ground beef
2 cans fire-roasted diced tomatoes , 14.5 ounce
0.5 medium head green cabbage , chopped
0.5 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
0.5 cups shredded mozzarella cheese
0.5 cups shredded provolone cheese

Instructions

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.