Best Stuffed Cabbage Rolls And Bell Pepper Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.