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summer-stuffed peppers

(1 rating)
Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

Summer in Louisiana is hot, hot, HOT, and even HOTTER. These are perfect for a cookout or just an evening at home. You can spice them up by using some Ro-Tel tomatoes and a little cayenne pepper instead of the ground black pepper.

(1 rating)
yield 8 serving(s)

Ingredients For summer-stuffed peppers

  • 8
    medium green bell peppers
  • 1 1/2 lb
    ground beef
  • 1
    onion, finely chopped
  • 1
    carrot, shredded
  • 1/2 c
    finely chopped cabbage
  • 1/2 c
    shredded zucchini
  • 1
    garlic clove, minced
  • 1 can
    28-oz diced tomatoes
  • 1/2 c
    long-grain white rain
  • 1 Tbsp
    packed brown sugar
  • 1/4 tsp
    dried basil
  • 1/8 tsp
    freshly ground pepper

How To Make summer-stuffed peppers

  • 1
    Cut tops off each bell pepper and set aside. Remove seeds and membranes.
  • 2
    In medium pot, cook bell peppers and tops in boiling water 2 to 3 minutes or until crisp-tender. Remove and drain on paper towels. Remove stems from pepper tops; chop enough of the tops to make 1/3 cup. Set aside.
  • 3
    In large skillet, cook beef over medium heat until brown. Saute onion, carrot, cabbage, zucchini, garlic and chopped bell pepper until tender. Add tomatoes, rice, brown sugar, basil and pepper. Reduce heat; cover and simmer 20 minutes or until rice is tender. Stuff hot meat mixture into bell peppers and ENJOY!
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