I needed a good recipe I could make ahead and freeze that would be quick to heat up. I have a lot of uncooked meatloaf frozen and wanted something that cooks faster than meatloaf. I found a recipe for ‘summer garden stuffed peppers’ that sounded good – ground beef, shredded cabbage, shredded zucchini, shredded carrot, diced onion, chopped green pepper, a can of tomatoes, and rice. It was seasoned with pepper, basil, and brown sugar. When cooked, scoop it into parboiled green pepper cups. I made some stuffed peppers for mom and we had what was left of the “hash” for supper, no pepper shells.
1 1/2 pounds ground beef, cooked and drained.
1/2 cup shredded cabbage
1 small zucchini, shredded
1 carrot, shredded
1 diced onion
1 clove garlic, diced
Saute the veggies, stir in 1/2 cup uncooked long grain rice, 28 oz can of tomatoes, 1 TBL brown sugar and 1/2 tsp basil and freshly ground pepper. Simmer 20 min, until rice is cooked. Scoop into parboiled green peppers and serve.