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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.58 Kcal (1095 kJ) | ||
| Calories from fat | 102.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Cholesterol | 52.72mg | 18% | |
| Sodium | 71.21mg | 3% | |
| Potassium | 655.74mg | 14% | |
| Total Carbs | 20.21g | 7% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 19.04g | 38% | |
| Vitamin C | 161.4mg | 269% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 99.74 Kcal (418 kJ) | ||
| Calories from fat | 39.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 18% | |
|---|---|---|---|
| Cholesterol | 20.1mg | 18% | |
| Sodium | 27.15mg | 3% | |
| Potassium | 250.02mg | 14% | |
| Total Carbs | 7.71g | 7% | |
| Sugars | 2.76g | 29% | |
| Dietary Fiber | 1.41g | 15% | |
| Protein | 7.26g | 38% | |
| Vitamin C | 61.5mg | 269% | |
| Iron | 0.8mg | 11% | |
| Calcium | 13.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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