Stuffed Peppers with Cabbage & Beef

0.25 head, medium (about 5-3/4" dia) Cabbage, fresh
2 clove Garlic
1 medium (2-1/2" dia) Onions, raw
3 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
1 tbsp Extra Virgin Olive Oil
16 oz Grassfed Beef
2 cup Tomato crushed fire roasted- Muir Glen Organic
24 tbsp bella rosa parmesan (by PBHOUND)

Preheat oven to 400 degrees. Using a food processor, dice the onion, garlic, and cabbage into small rice like pieces. Sautee in large pan in olive oil adding water when/if necessary. Add uncooked beef, canned tomatoes (cook the beef a while before doing so) and any seasonings you prefer. I like Italian seasonings, but my husband likes for me add hot spices, as well. ALTERNATE LOWER FAT OPTION: cook the ground beef in a separate pan and then drain and rinse excess fat off before adding to the other ingredients. Cut 3 peppers length wise, rinse out seeds, and place in a backing dish. Spoon the mixture into the peppers halves, and add a small amount of water to bottom of dish. Cover tight with foil and back for approximately 20 minutes. Add cheese on top of each pepper, cover and bake for another 15 minutes or until cheese is melted.

Serving Size: Makes 6 Servings-Gluten Free