Summer Stuffed Peppers

Directions

• 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.)
• 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.
• 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.
• Stuff hot meat mixture into peppers; warm in the microwave if necessary. Serve immediately.