Summer Stuffed Peppers Recipe

5 1 1
Summer Stuffed Peppers Recipe
Summer Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Summer Stuffed Peppers Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

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 peppers and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water; set aside. Remove stems from pepper tops and chop enough of the tops to measure 1/3 cup. (Save remaining peppers for another use.)
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 tender. Add garlic; cook 1 minute longer.
Stir in the tomatoes, rice, brown sugar, basil and pepper. Bring to a boil. Reduce heat; simmer for 20 minutes or until rice is tender.
Stuff hot meat mixture into peppers; warm in the microwave if necessary. Serve immediately. Yield: 8 servings.
Originally published as Summer Stuffed Peppers in Country June/July 1991, p49

Nutritional Facts

1 each: 315 calories, 12g fat (0 saturated fat), 67mg cholesterol, 234mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

  • 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
  1. Cut the tops off peppers and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water; set aside. Remove stems from pepper tops and chop enough of the tops to measure 1/3 cup. (Save remaining peppers for another use.)
  2. 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 tender. Add garlic; cook 1 minute longer.
  3. Stir in the tomatoes, rice, brown sugar, basil and pepper. Bring to a boil. Reduce heat; simmer for 20 minutes or until rice is tender.
  4. Stuff hot meat mixture into peppers; warm in the microwave if necessary. Serve immediately. Yield: 8 servings.
Originally published as Summer Stuffed Peppers in Country June/July 1991, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSummer Stuffed Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dealemup83 User ID: 1697290 27054
Reviewed Jun. 24, 2012

"yummy"

Loading Image