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Beef and Cabbage Stuffed Peppers

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PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
90 min
SERVINGS
12 servings
Dinner
Beef and Cabbage Stuffed Peppers
Ingredients
  • 1 tablespoon salted butter
  • 2 pounds lean ground beef
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1/2 medium head green cabbage, chopped
  • 1/2 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
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
Instructions
1
Preheat your oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take some oil and coat the bottom and sides of two rectangular glass baking dishes thoroughly.
3
In a large cooking vessel, heat some butter over medium heat until it starts to melt. Add ground beef and stir in diced tomatoes, shredded cabbage, chopped celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper. Continue to cook the mixture for about 8-10 minutes or until the beef starts to brown and the cabbage becomes slightly tender.
4
While the mixture is cooking, cut peppers in half lengthwise. Remove their stems, seeds, and white membranes. Rub the outsides of peppers with olive oil and arrange them in the prepared baking dishes, skin-side down.
5
Once you've finished preparing the peppers, strain the beef mixture to remove any excess liquid and divide it among the peppers. Fill them as full as possible, leaving a little extra on top for another use.
6
Cover the stuffed peppers with aluminum foil and place them in the preheated oven. Let them cook for about 30-40 minutes, or until they're soft and tender.
7
Remove the foil from the peppers and top them with mozzarella and provolone cheese. Return them to the oven for an additional 5 minutes.
8
Finally, let the peppers cool down before serving. This should take around 3-5 minutes.