Stuffed Bell Peppers With Beef And Cabbage Recipes

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BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

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

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

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.

STUFFED PEPPERS WITHOUT RICE



Stuffed Peppers Without Rice image

Easy and delicious stuffed peppers without rice make a comforting and low cost low carb, gluten free, sugar free and keto meal.

Provided by Jen @ Whole Lotta Yum

Categories     Dinner

Time 38m

Number Of Ingredients 11

3 bell peppers, any color
1 lb ground beef (Italian sausage or turkey work well too)
1/2 cup yellow onion, chopped
3 tsp minced garlic cloves
2 cups riced cauliflower
1 1/4 cup chunky marinara sauce (sugar free)
1 tsp dried basil
1/2 tsp sea salt
1/4 ground pepper
1/2 cup 3 cheese blend
1 tsp chives, optional

Steps:

  • Preheat oven to 350 degrees.
  • Wash bell peppers, cut them in half and remove the membrane and seeds
  • Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
  • Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
  • Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
  • Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
  • Stir in ground meat and cook until heated through
  • Stir in 1/2 cup of shredded cheese
  • Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
  • Cover with foil and bake for 30 minutes
  • Garnish with chives if desired, optional
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/2 pepper, Sodium 786 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

STUFFED CABBAGE ROLLS AND BELL PEPPER



Stuffed cabbage rolls and bell pepper image

This is a recipe that was handed down from my grandmother to my mother. Easy to make and can either cook on top of stove over low heat or in the oven. Great one-pot meal.

Provided by donna suer

Categories     Beef

Time 2h

Number Of Ingredients 13

1 1/2 to 2 lb lean ground beef
4-5 quartered carrots
1 large cabbage
4 med. potatoes, peeled and cut in half lengthwise
1-2 green bell peppers
1 can(s) tomato soup
1 can(s) tomato sauce
1 pkg dry onion soup mix
1/4 c worcestershire sauce
1 egg
1 1/2 tsp garlic powder
1/2 tsp black pepper
1 handful of uncooked white rice

Steps:

  • 1. Peel a few layers of cabbage off of the head and place in a saucepan with about an inch of water and steam just a few minutes to slightly wilt the cabbage to be able to wrap easier.
  • 2. While cabbage is wilting, in a large bowel combine with the ground beef the rice, pepper, egg, tomato sauce, onion soup mix, Worcestershire sauce, garlic powder. Mix together well.
  • 3. Peel and quarter carrots. Peel and halve potatoes. Cut remainder of cabbage into wedges. Cut tops off of green bell peppers and remove seeds.
  • 4. Take about 1/4 to 1/3 cup of meat mixture and wrap with cabbage leaves. Fill bell peppers with meat mixture. Put cabbage rolls and peppers in bottom of Dutch oven. Add potatoes, carrots and cabbage wedges. Mix tomato soup with 1 can of water and pour over mixture. Season with pepper on top. Cover and bring to a slight boil. Reduce heat and cook on low/medium heat for approx 1-1/2 hours or until meat is thoroughly cooked. Can also bake covered at 350 for same amount of time.

STUFFED PEPPERS WITH GROUND BEEF AND RICE



Stuffed Peppers With Ground Beef and Rice image

These peppers are loaded with ground beef, rice, tomatoes, and seasonings. Top them off with some shredded cheese if you'd like.

Provided by Diana Rattray

Categories     Entree

Time 1h50m

Yield 6

Number Of Ingredients 17

6 green bell peppers (or a choose a combination of colors)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed and minced)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (90/10)
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)

Steps:

  • Heat the oven to 350 F.

Nutrition Facts : Calories 406 kcal, Carbohydrate 22 g, Cholesterol 137 mg, Fiber 4 g, Protein 36 g, SaturatedFat 7 g, Sodium 1130 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g

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