Cabbage and Cheese Stuffed Peppers

Ingredients

Bell peppers

4 large (any color)

Olive oil

2 tablespoons

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon

Paprika

1 teaspoon

Tomato sauce

1 cup, divided

Cooked rice

1 cup

Garlic

2 cloves, minced

Onion

1 medium, chopped

Cheddar cheese

1 cup, shredded

Cabbage

2 cups, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and season with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Add the shredded cabbage to the skillet and sauté until wilted, about 8 minutes. Stir occasionally to ensure even cooking.
5. Remove the skillet from heat and stir in the cooked rice, 3/4 cup of the grated cheddar cheese, 3/4 cup of tomato sauce, paprika, 1/2 teaspoon salt, and black pepper. Mix until well combined.
6. Generously stuff each bell pepper with the cabbage and cheese mixture, pressing lightly to pack it in.
7. Place the stuffed peppers upright in a baking dish. Pour any remaining tomato sauce over the peppers for extra flavor.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and sprinkle the remaining 1/4 cup of cheddar cheese on top of the peppers. Continue baking for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Serve hot, garnished with fresh herbs such as parsley or cilantro if desired, and enjoy the warmth and comfort of this delicious dish!