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Summer Stuffed Peppers cont.
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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. Add garlic, onion, cabbage, carrot, zucchini and
reserved chopped peppers. Saute until vegetables are tender. Add
tomatoes, rice, sugar, basil and pepper. Cover and reduce heat to
simmer. Cook until the rice is tender, about 20 minutes. Stuff hot
meat mixture into peppers. Serve immediately.
Yield: 8 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |