Summer Stuffed Peppers Recipe

Name: Summer Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 medium bell peppers, 1 1/2 lb. lean ground beef, 1/2 clove garlic, minced, 1/2 c. finely chopped cabbage, and more.

Yes, Summer Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Stuffed Peppers

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