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Summer Stuffed Peppers Recipe

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Growing up and living in the Willamette Valley of Oregon, we've always had fresh vegetables from the garden, and this recipe allows me to use many of them. These stuffed peppers are equally perfect for lunch or dinner.

This recipe is:

Diabetic Friendly

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Summer Stuffed Peppers Recipe

Prep: 20 min. Cook: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

8 medium yellow, green or sweet red peppers
1-1/2 pounds lean ground beef (90% lean)
1 medium onion, minced
1/2 cup finely chopped cabbage
1 medium carrot, shredded
1/2 cup shredded zucchini
1/2 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Pepper to taste

Directions

Cut the tops off each pepper and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water. Remove stems from pepper tops and chop enough of the tops to make 1/3 cup.
In a large skillet, brown ground beef over medium heat; drain if necessary. Add the onion, cabbage, carrot, zucchini and reserved chopped peppers. Saute until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, rice, sugar, basil and pepper. Reduce heat; simmer about 20 minutes or until rice is tender.
Stuff hot meat mixture into peppers. Serve immediately. Yield: 8 servings.

Diabetic Exchanges: One serving equals 3 lean meat, 2 vegetable, 1 starch, 1/2 fat; also, 315 calories, 234 mg sodium, 67 mg cholesterol, 25 gm carbohydrate, 28 gm protein, 12 gm fat.

Originally published as Summer Stuffed Peppers in Country June/July 1991, p49

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