Summer Stuffed Peppers - cooking recipe

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

Preparation

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