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Summer Stuffed Peppers Recipe

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This recipe for Summer Stuffed Peppers, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Leinweber
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 medium yellow, green or red peppers
1 1/2 lbs lean ground beef
1/2 garlic clove, minced
1 medium onion, minced
1/2 c finely chopped cabbage
1 medium carrot, shredded
1/2 c shredded zucchini
1 can (28 oz) tomatoes w/ liquid cut up
1/2 c uncooked long-grain rice
1 tbsp brown sugar
1/4 tsp dried basil
Pepper to taste

Directions:
Directions:
Cut the tops off each pepper and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water. Remove stems from pepper tops and chop enough of the tops to make 1/3 cup.

In a large skillet, brown ground beef over medium heat. Add garlic, onion, cabbage, carrot, zucchini, and reserved chopped peppers. Saute until vegetables are tender. Add tomatoes, rice, sugar, basil and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, about 20 minutes. Stuff hot meat mixture into peppers. Serve immediately.

Number Of Servings:
Number Of Servings:
8

 

 

 

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