For an extra layer of flavor, consider browning the ground beef before adding the remaining ingredients. You can also experiment with different types of cheese for topping, such as cheddar or Monterey Jack. Adjust the amount of seasoning to your taste preference. A pinch of red pepper flakes can add a touch of heat.
Stuffed Bell Peppers with Beef and Cabbage
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS9
These vibrant stuffed bell peppers are bursting with savory beef, tender cabbage, and aromatic herbs. A colorful and flavorful dish that transforms simple ingredients into a satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol54 mg
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Fiber5 g
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Protein19 g
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Saturated Fat6 g
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Sodium723 mg
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Sugar7 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
02
Step
25 mins
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.
03
Step
0 mins
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.
04
Step
0 mins
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.
05
Step
45 mins
Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook 5 minutes more.
06
Step
5 mins
Cool before serving, 3 to 5 minutes.
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Nicholaus Langosh
Jul 1, 2025This recipe is fantastic! The cabbage adds a wonderful sweetness and texture. I'll definitely be making this again.
Blanca Lang
Jun 29, 2025I omitted the provolone cheese and just used mozzarella. They were still delicious!
Jerod Heathcote
Jun 26, 2025I was skeptical about the cabbage, but it's a game-changer! So much better than rice. My family loved it!
Julius Wyman
Jun 23, 2025I've made this recipe several times, and it's always a winner. It's a great way to sneak in extra veggies for my kids.
Joana Bailey
Jun 21, 2025Easy to follow and delicious. I used Italian sausage instead of beef, and it was amazing!
Bradly Pacocha
Jun 15, 2025These were a hit at my potluck! Everyone wanted the recipe.
Lane Stracke
Jun 12, 2025I made these for meal prep, and they reheated beautifully. So convenient!
Oscar Russel
Jun 11, 2025I used a mix of sweet Italian sausage and ground beef. The sausage added a nice depth of flavor.
Hailee Ondricka
Jun 10, 2025The tip about straining the liquid is crucial. My peppers came out perfectly, not soggy at all.
Magnolia Trantow
Jun 8, 2025I added a can of drained and rinsed black beans to the beef mixture for extra protein and fiber. It was a great addition!