Gluten-Free Boeuf Bourguignon Stuffed Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 pounds lean ground beef
  • 1 package of white mushrooms
  • 1 head of white cabbage
  • 6 bell peppers (any color)
  • 1 small bunch of parsley
  • 4 long green onions
  • 4 cloves of garlic
  • 2 cups of beef broth
  • ½ cup of sour cream
  • 1 cup of heavy cream
  • ½ cup of gluten-free brown rice flour
  • 1 cup red burgundy
  • Salt and freshly ground black pepper
  1. Wash and chop onions, mushrooms, and parsley.
  2. Wash bell peppers, cut the tops off, and scrape out the insides.
  3. Peel cabbage in whole leafs and wash individually.
  4. Peel and mince garlic.Cooking Instructions
  5. In a large skillet, sear ground beef and season with salt and pepper or desired seasoning.
  6. Once the beef is browned, but not completely cooked through, add mushrooms.
  7. Continue to stir mixture.
  8. Now, slowly add flour until the mixture is evenly coated.
  9. Add garlic.
  10. Pour wine into mixture.
  11. Once ingredients are browned, stir in beef stock and heavy cream.
  12. Add onions and parsley (save some to garnish), and continue to stir.
  13. Allow mixture to simmer.
  14. Now, in a large pot, fill water three quarters full and bring to a boil.
  15. Delicately place in cabbage leaves to cook and briefly soften.
  16. In another skillet, lightly sauté bell peppers.
  17. Lastly, line up ingredients: cooked cabbage leaves, boeuf bourguignon mixture, and sautéed bell peppers.
  18. Take a cooked cabbage leaf in the palm of your hand, add a helping of mixture, and stick the cabbage-wrapped mixture and put it inside of sautéed bell pepper.
  19. Garnish with some sprinkles of onions and parsley and serve.
Recipe by Model Behaviors at