Ingredients
8 medium yellow, green or sweet red peppers1-1/2 pounds lean ground beef (90% lean)1 medium onion, minced1/2 cup finely chopped cabbage1 medium carrot, shredded1/2 cup shredded zucchini1/2 garlic clove, minced1 can (28 ounces) diced tomatoes, undrained1/2 cup uncooked long-grain rice1 tablespoon brown sugar1/4 teaspoon dried basilPepper to taste
Preparation
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.
