Stuffed Bell Peppers 1

9 medium (red, green or yellow) bell peppers
1-1/2 lbs. browned ground beef
1 clove garlic, minced
1 medium white onion, minced
1/2 cup finely shredded cabbage
1/2 cup shredded zucchini
1 can (28 ounces) tomatoes w/liquid
1/2 cup uncooked long-grain rice
1-2 tablespoons brown sugar
1/4 teaspoon dried basil
Salt and pepper, to taste
Mozzarella cheese

Preheat/bake Oven: 300F. Cut tops off peppers and scoop out seeds. Cook peppers in boiling water (about 3 minutes until crisp/tender). Remove and rinse well with cold water. Saute rest of ingredients and mix well with ground meat. Add rice, cook until rice is almost done (about 20 minutes). Stuff the mixture into the peppers. Sprinkle cheese on top of peppers. Put in the oven long enough for the cheese to melt.

Serves: 6-8

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Cajun Country -- New Iberia, Louisiana