To begin with, you’re going to want to cut off the tops of the peppers and pop the rest of the pepper in a pan of boiling water. Leave them for around 2-3 minutes until they are crisp-tender. Drain the water from the pan, rinse the peppers with cold water, and leave them on the side.

Then, you’re going to remove the stems from the top of the peppers and chop them down so that they measure around 1/3 cup.

Add a large skillet to medium heat and pour in the brown ground beef, onion, cabbage, carrot, zucchini, and the reserved chopped peppers.

Then, sauté them until everything is tender. Add garlic towards the end and cook it off for 1 minute. Then, add in the tomatoes, rice, brown sugar, basil, and pepper. Bring it all to a boil and then reduce the heat, allowing the mixture to simmer for around 20 minutes until the rice has cooked.

Then, stuff the mixture into the peppers and serve immediately.