Summer Stuffed Peppers

• 8 medium bell peppers
• 1 1/2 lb. lean ground beef
• 1/2 clove garlic, minced
• 1/2 c. finely chopped cabbage
• 1 medium carrot, shredded
• 1 medium onion, minced
• 1/2 c. shredded zucchini
• 1 (28 oz.) can tomatoes with liquid, cut up
• 1/2 c. raw long grain rice
• 1 Tbsp. brown sugar
• 1/4 tsp. basil

1. Cut tops off each pepper.
2. Cook in boiling water 2 to 3 minutes.
3. Remove and rinse with cold water.
4. Remove stems from pepper tops and chop enough to make 1/3 cup.
5. Brown meat in skillet over medium heat.
6. Add garlic, onion, carrot, zucchini and 1/3 cup chopped peppers.
7. Saute until all vegetables are tender.
8. Add tomatoes, rice, sugar and basil.
9. Cook until rice is tender, about 20 minutes.
10. Stuff this mixture into peppers.
11. Serve.

bell peppers, lean ground beef, clove garlic, cabbage, carrot, onion, zucchini, tomatoes, long grain rice, brown sugar, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223424 (may not work)