Summer Stuffed Peppers

• 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.

sweet red peppers, lean ground beef, onion, cabbage, carrot, zucchini, garlic, tomatoes, longgrain rice, brown sugar, dried basil, pepper

Taken from www.tasteofhome.com/recipes/summer-stuffed-peppers/ (may not work)