Stuffed Bell Peppers with Beef and Cabbage

Recently I tried out this recipe from the AllRecipes website, and had to immediately come share it with you! This is sort of a stuffed cabbage and stuffed pepper hybrid - using chopped cabbage instead of rice in the filling mixture so you get a TON of veggies with each bite in this hearty, cozy dish. 

The yummy melty cheese on top adds a little bit of richness - I loved the flavor mingled with the all the tasty veggies. The seasoning on this mix is fairly light, but you can certainly amp it up however you like. Add some chopped adobo, cayenne, or chili powder if you want more bite, etc. 

I mean just look at that gooey drippy cheese melting down the sides! Sliced cheese works best for these bell peppers so you don't have to pile it up on top of the pepper and hope it stays put! 

Stuffed Bell Peppers with Beef and Cabbage

1 pounds lean ground beef
1/4 medium head green cabbage, chopped
1/4 medium head red cabbage, chopped
1 small onion, diced
1 TBS minced garlic (jarred)
1 (14.5 ounce) cans fire-roasted diced tomatoes
1 Tablespoon Worcestershire sauce
1 teaspoons sea salt
1 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
3 large bell peppers (whichever color you prefer)
6 slices Havarti cheese (or your favorite)

  1. Preheat the oven to 375 degrees. Slice the bell peppers in half from top to bottom, scooping out the seeds, membrane, and stems and laying hollow side up on a baking sheet.
  2. Meanwhile, add ground beef, chopped cabbage, and diced onion to a large nonstick skillet and sauté for about 10-15 minutes until browned and vegetables are tender. Season lightly with salt and pepper while cooking.
  3. Add the minced garlic and cook 1 more minute. 
  4. Add in the diced tomatoes, Worcestershire, salt, oregano, basil, and black pepper. Season, and simmer another 5-10 minutes. Taste, and adjust seasonings if desired. 
  5. Drain off any excess liquid as you scoop and divide mixture between the bell pepper shells, pressing mixture down and mounding as needed. 
  6. Cover with foil and bake 35-40 minutes, until peppers are tender. Remove and discard foil and cover each with a slice of cheese. Return to oven for 8-10 additional minutes until cheese has melted. Serve and enjoy! 
Recipe adapted from RedHeadedMama on AllRecipes


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