Summer Stuffed Peppers Recipe

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

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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
  • 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) tomatoes with liquid, cut up
  • 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. 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.
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
  • 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) tomatoes with liquid, cut up
  • 1/2 cup uncooked long-grain rice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon dried basil
  • Pepper to taste
  1. 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 peppers. Serve immediately. Yield: 8 servings.
Originally published as Summer Stuffed Peppers in Country June/July 1991, p49

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dealemup83 User ID: 1697290 27054
Reviewed Jun. 24, 2012

"yummy"

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