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 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

Servings: persons

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.

269

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 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, 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

How did you like this recipe?

Frequently Asked Questions