Summer Stuffed Bell Peppers Recipe

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 meal mixture into peppers. Serve immediately. Yield: 8 servings. Growing up and living in the Willamette Valley of Oregon, we've always had fresh vegetables from the garden, and this recipe allows me to use many of them. These stuffed peppers are equally perfect for lunch or dinner.