Stuffed Bell Peppers with Beef and Cabbage

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Melt butter in a 4- to 6-quart stockpot over medium heat. Stir in ground beef, diced tomatoes, green and red cabbage, celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper; cook until beef starts to brown and cabbage softens slightly, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, cut peppers in half from top to bottom. Remove stems, seeds, and white membranes. Rub outsides of peppers with olive oil; arrange, skin-sides down, like edible bowls, in the prepared baking dishes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Strain beef mixture to remove and discard excess liquid; divide mixture among peppers until filled, mounding any extra on top or reserving for another use. Cover stuffed peppers with aluminum foil.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook 5 minutes more.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Cool before serving, 3 to 5 minutes.'}

📊 Nutrition Facts

Per serving (12 servings total)