Real Stuffed Bell Peppers or Stuffed Cabbage
Treat your taste buds to comfort food perfection with this "Real Stuffed Bell Peppers or Stuffed Cabbage" recipe, offering a flavorful twist on a classic dish. Choose between sweet, vibrant bell peppers or tender cabbage leaves to envelop a savory filling of ground beef, aromatic garlic, fluffy rice, and fresh parsley, seasoned with paprika and black pepper for a delightful punch. These stuffed delights are baked to perfection in a rich, homemade tomato sauce, caramelized with olive oil and enhanced by chicken broth, creating a tangy, luscious base. Perfect for a hearty, stress-free dinner, this versatile recipe suits any palate with the option of ground turkey for a lighter alternative. Whether you’re hosting family night or simply craving an easy-to-make meal, these stuffed vegetables are sure to impress. Garnish with parsley for a vibrant finishing touch and serve hot for a comforting, nutrient-packed feast!
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Recipe Information
Ingredients
- 6 pieces Bell peppers or cabbage leaves
- 1 pound Ground beef (or ground turkey for a lighter option)
- 1 cup Cooked rice
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 large Egg
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 cups Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Sugar (optional, to balance acidity)
Instructions
Preheat your oven to 375°F (190°C).
If using bell peppers, cut off the tops and remove seeds and membranes. If using cabbage, boil the whole head in salted water for 10 minutes, then gently peel off 6 large leaves.
In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, parsley, salt, black pepper, and paprika. Mix until well blended.
If using bell peppers, stuff each hollowed pepper with the meat mixture. If using cabbage, place 2-3 tablespoons of meat mixture in the center of each leaf, roll up burrito-style, and secure with a toothpick if necessary.
In a medium saucepan, heat olive oil over medium heat. Add tomato paste and cook for 1-2 minutes to caramelize. Stir in crushed tomatoes, broth, and sugar (if using). Simmer for 5 minutes and adjust seasoning if needed.
Place the stuffed peppers or cabbage rolls in a deep baking dish, snugly but in a single layer. Pour the tomato sauce evenly over them.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, until the sauce is bubbling and the filling is fully cooked.
Let the dish rest for 5 minutes before serving. Garnish with extra parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 65.9 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 364 mg | 28% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5223 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
