Stuffed Bell Peppers with Beef and Cabbage


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.

Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
5 mins
Total Time:
1 hrs 30 mins
12 stuffed pepper halves


  • 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


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

  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.

  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.

  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.

  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.

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

Cook's Notes:

You can use ground sirloin if you'd like, and any cheeses in place of mozzarella and provolone. Use either red, yellow, or orange bell peppers.

I like to use fire-roasted diced tomatoes with chipotle peppers.

Make this for a family dinner on your day off. Instead of halving the recipe, only prepare half of the peppers and put away half the meat mixture after straining. Now you can prepare this again later in the week in half the time. Just prep the peppers, fill with meat mixture, and then continue with baking instructions.

Nutrition Facts (per serving)

264 Calories
15g Fat
15g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 264
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 32%
Cholesterol 54mg 18%
Sodium 723mg 31%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 16%
Total Sugars 7g
Protein 19g
Vitamin C 144mg 722%
Calcium 150mg 12%
Iron 6mg 33%
Potassium 601mg 13%

* 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.

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