summer-stuffed peppers
(1 RATING)
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.
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prep time
cook time
method
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yield
8 serving(s)
Ingredients
- 8 - medium green bell peppers
- 1 1/2 pounds ground beef
- 1 - onion, finely chopped
- 1 - carrot, shredded
- 1/2 cup finely chopped cabbage
- 1/2 cup shredded zucchini
- 1 - garlic clove, minced
- 1 can 28-oz diced tomatoes
- 1/2 cup long-grain white rain
- 1 tablespoon packed brown sugar
- 1/4 teaspoon dried basil
- 1/8 teaspoon freshly ground pepper
How To Make summer-stuffed peppers
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Step 1Cut tops off each bell pepper and set aside. Remove seeds and membranes.
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Step 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.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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