Beef-and-Cabbage Stuffed Red Peppers

Name: Beef-and-Cabbage Stuffed Red Peppers
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 1 tbsp Butter; 3 stalk Celery; 1 tsp Dried Basil; 2 tsp Dried Oregano; 2 whole Fire-Roasted Diced Tomatoes; 2 cloves Garlic; 0.5 whole Green Cabbage; 2 lb Lean Ground Beef; 2 tsp Olive Oil; 1 whole Onion; 0.5 cup Provolone Cheese; 6 whole Red Bell Pepper; 0.5 whole Red Cabbage; 2 tsp Sea Salt; 0.5 cup Shredded Vegan Mozzarella Cheese; 1 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Carnivore 🥩Comfort-Food

Beef-and-Cabbage Stuffed Red Peppers balance tender ground beef with sweet bell peppers and a hearty mix of green and red cabbage. Aromatic oregano, basil, garlic, and Worcestershire build a rich, savory filling that’s finished with a melted blend of mozzarella and provolone. Serve for a cozy weeknight dinner or a casual gathering when you want something hearty yet vibrant.

Prep30 mins
Cook55 mins
Serves12
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C). Oil the bottoms and sides of two rectangular glass baking dishes.
2

Melt the butter in a 4- to 6-quart stockpot over medium heat. Stir in the ground beef, diced tomatoes, green and red cabbage, celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper; cook until the beef begins to brown and the cabbage softens slightly, 8 to 10 minutes. Continue cooking and stirring for 10 to 15 minutes.
3

Meanwhile, slice the peppers in half from top to bottom. Remove the stems, seeds, and white membranes. Rub the outsides of the peppers with olive oil; arrange them skin-side down like edible bowls in the prepared baking dishes.
4

Strain the beef mixture to remove and discard excess liquid; divide the mixture among the peppers until filled, mounding any extra on top or saving it for another use. Cover the stuffed peppers with aluminum foil.
5

Cook in the preheated oven until the peppers have softened, 30 to 40 minutes. Remove the foil, top with mozzarella and provolone; cook 5 minutes more.
6

Cool before serving, 3 to 5 minutes.