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Summer Stuffed Peppers

Summer Stuffed Peppers
This recipe serves 8. One portion of this dish contains around 4g of protein, 1g of fat, and a total of 123 calories. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up carrot, cabbage, peppers, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Cut the tops off peppers and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes.
Ingredients you will need
PeppersPeppers
WaterWater
2
Remove from water and rinse with cold water; set aside.
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WaterWater
3
Remove stems from pepper tops and chop enough of the tops to measure 1/3 cup. (Save remaining peppers for another use.)
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PeppersPeppers
PepperPepper
4
In a large skillet, brown ground beef over medium heat; drain if necessary.
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Ground BeefGround Beef
Equipment you will use
Frying PanFrying Pan
5
Add the onion, cabbage, carrot, zucchini and reserved chopped peppers; saute until tender.
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ZucchiniZucchini
CabbageCabbage
PeppersPeppers
CarrotCarrot
OnionOnion
6
Add garlic; cook 1 minute longer.
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GarlicGarlic
7
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.
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Brown SugarBrown Sugar
TomatoTomato
PepperPepper
BasilBasil
RiceRice
8
Stuff hot meat mixture into peppers; warm in the microwave if necessary.
Ingredients you will need
PeppersPeppers
MeatMeat
Equipment you will use
MicrowaveMicrowave
9
Serve immediately.
DifficultyHard
Ready In50 m.
Servings8
Health Score93
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Occasions4th Of JulySummer
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