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Summer Stuffed Peppers
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8 medium yellow, green or sweet red peppers
1-1/2 pounds lean ground beef
1/2 garlic clove, minced
1 medium onion, minced
1/2 cup finely chopped cabbage
1 medium carrot, shredded
1/2 cup shredded zucchini
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
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. 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
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |