Stuffed Bell Peppers with Beef and Cabbage

Name: Stuffed Bell Peppers with Beef and Cabbage
Total time: 90
Yield: 12
Ingredients: 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

Recipe by RedheadedMama from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

12 servings

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1 tablespoon salted butter
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2 pounds lean ground beef
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½ medium head green cabbage, chopped
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½ medium head red cabbage, chopped
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1 medium onion, chopped
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3 stalks celery, chopped
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2 large cloves garlic, minced
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2 (14.5 ounce) cans fire-roasted diced tomatoes
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1 tablespoon Worcestershire sauce

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2 teaspoons sea salt
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1 teaspoon ground black pepper
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6 large red bell peppers
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2 teaspoons olive oil, or as needed
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½ cup shredded mozzarella cheese
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½ cup shredded provolone cheese

Instructions

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.