Real Stuffed Bell Peppers Or Stuffed Cabbage Recipes

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STUFFED BELL PEPPERS WITH BEEF AND CABBAGE



Stuffed Bell Peppers with Beef and Cabbage image

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.

Provided by RedheadedMama

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 12

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 263.8 calories, Carbohydrate 14.5 g, Cholesterol 53.6 mg, Fat 14.8 g, Fiber 4.5 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 722.7 mg, Sugar 6.6 g

REAL STUFFED BELL PEPPERS (OR STUFFED CABBAGE)



Real Stuffed Bell Peppers (Or Stuffed Cabbage) image

Another of my grandmother's down home recipes. Has the sweet-sour taste of old Europe. True comfort food to be served with mashed potatoes dunked into the extra sauce and a crisp salad. May also be made in cabbage leaves for a stuffed cabbage recipe; cooking method is the same, but beef is rolled in each cabbage leaf.

Provided by CobraLimes

Categories     One Dish Meal

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 1/2 lbs raw extra lean ground beef
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can water
1 medium onion, chopped
1 (14 1/2 ounce) can tomato soup
1 teaspoon salt
1/2 cup golden raisin
1/2 cup packed brown sugar
2 teaspoons citric acid or 2 teaspoons lemon juice
1 large peeled apple, sliced
4 ginger snaps (cookies)
4 -5 medium green bell peppers, slice top off and seed and clean, reserving the tops

Steps:

  • In a large saucepan (large enough to accomodate the peppers standing upright) bring tomato sauce, water, onion, and tomato soup to a boil.
  • Add all other ingredients except beef and continue to simmer.
  • Stuff peppers with beef and add to pan.
  • Place tops of peppers slightly askew on each stuffed pepper.
  • Sauce should come about 3/4 of the way up each pepper or you can add a bit more water.
  • Cover pan and simmer for about 1 hour, basting occasionally with sauce, or until meat is cooked through.
  • Seasoning can be corrected by adding more brown sugar or sour salt to taste.

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