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

Cut tops off each pepper and reserve. Cook peppers in boiling water until crisp-tender, 2-3 minutes. Remove from water and rinse in cold water. Remove stems from tops and chop enough of tops to make 1/3 cup.

In large skillet brown ground beef. Drain. Add garlic, onion, cabbage, carrot, zucchini and chopped peppers. Saute until tender. Add tomatoes, rice, sugar, basil and pepper to taste. Cover, simmer 20 minutes or until rice is tender. Stuff meat into peppers. Serve immediately.