Pan Fried Cabbage And Meat Stuffed Bell Peppers Recipes

PAN-FRIED CABBAGE AND MEAT STUFFED BELL PEPPERS

Steps:

• Put the cup of water into the inner liner of the pressure cooker. Then place a trivet in the pot for the peppers to sit on.
• Cut the tops off the peppers. Deseed and remove the core
• Add the ground turkey or beef (raw) and cook till brown and done throughout.
• Add your seasonings to taste. Add your cup of mozzarella and stir till fully mixed.
• Fill each pepper with enough of the meat mixture to come a little bit above the top of the pepper. Place stuffed peppers on the trivet in the pot. This way they are above the water.
• Put the lid on and close it, turning the steam release knob to the sealed position.
• Press the Pressure Cook/Manual button, and then the +/- button to select 5 minutes on High Pressure. (If your peppers seem wider than mine in the photo, you may choose to add as much as 4 additional min. I would not cook them more than 10 min, though.
• After the cooking cycle ends, turn the steam release knob and vent, Quick Release the pressure.
• When it's safe to do so, remove the lid. After some steam is gone, add your grated cheese to the top of each pepper.
• Remove peppers with tongs and enjoy!

FRIED CABBAGE WITH CARROTS AND PEPPERS

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

STUFFED BELL PEPPERS WITH BEEF AND CABBAGE

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.