8 med. peppers
1/2 minced garlic clove
1/2 c. finely chopped cabbage
1/2 c. shredded zucchini
1/2 c. uncooked rice
1/4 tsp. dried basil
1 1/2 lb. lean ground beef
1 minced med. onion
1 carrot, shredded
1 (28 oz.) can tomatoes and juice, cut up
1 tbsp. brown sugar
Pepper to taste

Cut tops off peppers; boil until crisp tender, 2-3 minutes. Remove; rinse in cold water. Chop enough off tops for 1/3 cup peppers. Brown beef in skillet. Add garlic, onion, cabbage, carrot, zucchini, and chopped peppers. Saute until vegetables are tender. Add tomatoes, rice, sugar, basil, and peppers. Cover; reduce heat to simmer. Cook until rice is tender, about 20 minutes. Stuff hot mixture into peppers. Serve immediately.