Real Stuffed Bell Peppers Or Stuffed Cabbage Recipes

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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.

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
  • In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
  • In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

These stuffed bell peppers with rice are worth a try! Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.

Provided by Chef John

Categories     Stuffed Bell Peppers

Time 1h40m

Yield 6

Number Of Ingredients 13

6 bell peppers
3 cups chunky tomato sauce, divided
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
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
  • 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 bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon 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 the dish tightly with foil. Place the dish on top of a baking sheet.
  • Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and 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

AUNT PEARL'S STUFFED PEPPERS/ CABBAGE ROLLS



Aunt Pearl's Stuffed Peppers/ Cabbage Rolls image

I make these in the Summer and it is one of my *FAVORITE* of my Aunt's recipes. They always seem to taste better the next day, and freeze VERY well. I make them and share them and they are always a hit. THANKS AUNT PEARL!!!

Provided by 148045

Categories     < 4 Hours

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 head cabbage, cored and boiled
4 green peppers
1 lb ground chuck
2 cups cooked rice
1 onion, diced
1 egg
2 (14 1/2 ounce) cans condensed tomato soup
1 (14 1/2 ounce) can stewed tomatoes, diced
garlic salt, to taste
dill
pepper, to taste

Steps:

  • Cut green peppers in half from stem to bottom, and clean out insides, set aside.
  • Mix beef, cooked rice, onion, egg, 1 can of tomato soup, 1/2 can stewed tomatoes, garlic salt, dill and pepper. Stuff mixture into pepper halves and place in baking dish; with leftover mixture, form into meatballs and place around stuffed peppers.
  • Pour remaining soup and stewed tomatoes over the top of the meatballs and stuffed peppers, and add 1 cup of water. Cover and bake in the oven 350 degrees for 1 1/2- 2 hours, testing to see if green peppers are soft.
  • When making stuffed cabbage, place beef mixture at core side of cabbage leaf and roll like a burrito.

Nutrition Facts : Calories 561.6, Fat 12.9, SaturatedFat 4.8, Cholesterol 126.6, Sodium 1528.3, Carbohydrate 82.1, Fiber 11.5, Sugar 33.8, Protein 34.5

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