Best 3 Real Stuffed Bell Peppers Or Stuffed Cabbage Recipes
Discover a culinary journey through two classic comfort food dishes: Real Stuffed Bell Peppers and Stuffed Cabbage. These hearty and flavorful meals are not only delicious but also versatile, offering a range of options to suit various dietary preferences. From the tender bell peppers stuffed with a savory meat and rice filling to the hearty cabbage leaves enveloping a flavorful mixture of ground beef, rice, and vegetables, these recipes promise a delightful experience. Vegetarian and vegan variations are also included, ensuring everyone can enjoy these comforting dishes. Get ready to tantalize your taste buds with these beloved recipes, perfect for a wholesome family meal or a cozy dinner party.
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REAL STUFFED BELL PEPPERS (OR STUFFED CABBAGE)
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
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.
AUNT PEARL'S STUFFED PEPPERS/ CABBAGE ROLLS
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
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 BELL PEPPERS WITH BEEF AND CABBAGE
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
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
Tips:
- Choose the right peppers: Look for large, firm bell peppers with smooth skin. Avoid peppers with blemishes or bruises.
- Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
- Make sure the filling is well-seasoned: The filling should be flavorful and well-seasoned. Use a variety of herbs and spices to create a delicious and complex flavor.
- Stuff the peppers tightly: Stuff the peppers tightly with the filling, but don't overstuff them. The peppers should be able to hold their shape without bursting.
- Cook the peppers slowly: Cook the peppers slowly over low heat. This will allow the peppers to cook evenly and the filling to develop a rich flavor.
Conclusion:
Stuffed bell peppers and stuffed cabbage are classic comfort food recipes that can be enjoyed by people of all ages. These dishes are relatively easy to make and can be tailored to your own personal taste. With a little planning and effort, you can create a delicious and satisfying meal that your family and friends will love.
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