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.

Recipe Summary test

prep:
30 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 stuffed pepper halves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

264 calories; protein 18.7g; carbohydrates 14.5g; fat 14.8g; cholesterol 53.6mg; sodium 722.7mg. Full Nutrition
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