Ingredients

• 1 tablespoon salted butter
• 2 pounds lean ground beef
• 2 , 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. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
2. 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. 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. 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. 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. 6 Cool before serving, 3 to 5 minutes.

Nutrition per serving