(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let's talk about my go-to dinner that's sure to impress. I've been whipping up these stuffed bell peppers for years, and they never fail to satisfy. Packed with ground meat and cabbage, this dish strikes a perfect balance between hearty and healthy. What really sets it apart? Pan-frying everything before stuffing brings out rich flavors you won't believe. Trust me, once you try this recipe, it'll become your new favorite weeknight meal. Ready to dive in? Let's get cooking!
Ingredients for Cabbage and Meat Stuffed Bell Peppers
- Bell peppers: Adds sweetness and crunch, providing a colorful vessel for the flavorful meat and cabbage stuffing.
- Cabbage: Brings a mild sweetness and a satisfying crunch to the dish, complementing the savory meat filling perfectly.
- Ground meat: Provides a hearty protein base, infusing the dish with rich flavors and a satisfying meaty texture.
- Onion: Adds depth of flavor and sweetness when sautéed, enhancing the overall taste profile of the stuffed bell peppers.
Kitchen Tools Needed for This Recipe
- Knife: For chopping vegetables and meat.
- Skillet: To sauté the onions, garlic, and cook the meat and cabbage mixture.
- Baking dish: To bake the stuffed bell peppers in the oven.
Pan-Fried Cabbage and Meat Stuffed Bell Peppers Recipe
Equipment
- Skillet
- Baking Dish
- Oven
Ingredients:
Main Ingredients
- 4 bell peppers tops cut off, seeds and membranes removed
- 0.5 head cabbage shredded
- 1 pound ground meat beef, turkey, or chicken
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
Read more: Instant Pot Italian Stuffed Peppers Recipe
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat and sauté the onions and garlic until softened.
- Add the ground meat to the skillet and cook until browned. Season with paprika, salt, and pepper.
- Stir in the shredded cabbage and cook until wilted.
- Stuff the bell peppers with the meat and cabbage mixture.
- Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Stuffed Peppers Recipe Guide
Can You Make This Dish Ahead or Freeze It?
Make Ahead Instructions
- Prepare the stuffed bell peppers as instructed but do not bake them.
- Store the unbaked stuffed bell peppers in an airtight container in the refrigerator for up to 2 days.
- When ready to eat, bake the stuffed bell peppers as directed.
Freezing Instructions
- Prepare the stuffed bell peppers but do not bake them.
- Place the unbaked stuffed bell peppers on a baking sheet and freeze until solid.
- Transfer the frozen stuffed bell peppers to a freezer-safe bag or container.
- When ready to eat, bake the frozen stuffed bell peppers at 375°F (190°C) for 45-50 minutes, or until heated through.
Did you know that adding a splash of balsamic vinegar to the meat and cabbage mixture before stuffing the bell peppers can give the dish a delightful tangy flavor? It's a simple trick that can elevate the taste of this dish!
0 thoughts on “Pan-Fried Cabbage and Meat Stuffed Bell Peppers Recipe”