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

Cut off tops of peppers and reserve. Cook peppers in boiling water 2 to 3 minutes. Remove and rinse with cold water. Chop enough of the tops to make 1/3 cup. In a large skillet, brown ground beef. Drain. Add garlic, onion, cabbage, carrot, zucchini, and reserved peppers. Saute until tender. Add tomatoes, rice, sugar, basil, and pepper. Cover and reduce heat to simmer, cook until rice is tender, about 20 minutes. Stuff peppers and serve.