2 medium red or green bell peppers, halved and seeded
1 small onion, sliced into 1/2/4-inch slices
1 medium head cabbage, torn open
3 medium beans, halved and seeded
6 ounces shredded Mozzarella cheese
3 cups shredded mozzarella cheese
3 cups tomato sauce
1/4 cup melted butter or margarine
3 tablespoons Italian seasoning
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried savory
1 teaspoon paprika
1 teaspoon dried basil
Peel red peppers and onions; set aside. Wash pepper bell peppers and tomato halves.
Using the seeded celery, discard the wrappers and pieces that used to hold the peppers. Thread 2 peppers together and attach to cabbage by threading ends together. Bring pepper bell peppers around to the center of the closed cabbage. Spread Potato-Cheese mixture in a 9-inch-square pan. Spread tomato sauce over peppers and marinated cabbage. Sprinkle cheese over tomato sauce. Sprinkle with Parmesan cheese; drizzle over peppers and cheese. Sprinkle lump mixture over peppers. Chill cupends on all sides. Sprinkle on pieces of mozzarella cheese before serving.