Summer-stuffed Peppers Recipe

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Summer-Stuffed Peppers

Tammy Raynes


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 vote


medium green bell peppers
1 1/2 lb
ground beef
onion, finely chopped
carrot, shredded
1/2 c
finely chopped cabbage
1/2 c
shredded zucchini
garlic clove, minced
1 can(s)
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


1Cut tops off each bell pepper and set aside. Remove seeds and membranes.
2In 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.
3In 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!

About this Recipe

Course/Dish: Beef
Hashtag: #PEPPERS