Slow-Cooked Stuffed Pepper Stew

Name: Slow-Cooked Stuffed Pepper Stew
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Yield: 8 servings (3 quarts)
Cuisine: Europe, Italian
Ingredients: 1-1/2 pounds bulk Italian sausage; 1 large onion, chopped; 2 medium green peppers, chopped; 2 to 4 tablespoons brown sugar; 2 teaspoons beef base; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cans (15 ounces each) tomato sauce; 1 can (28 ounces) diced tomatoes, undrained; 2 cups tomato juice; 3/4 cup uncooked instant rice

Total Time Prep: 20 min. Cook: 4-1/4 hours

Yield 8 servings (3 quarts)

Test Kitchen Approved

This is my go-to pepper stew. When my garden yields green peppers, I dice and freeze them for those cold, blustery days to come.—Debbie Johnson, Centertown, Missouri

Ingredients

1-1/2 pounds bulk Italian sausage
1 large onion, chopped
2 medium green peppers, chopped
2 to 4 tablespoons brown sugar
2 teaspoons beef base
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups tomato juice
3/4 cup uncooked instant rice

Directions

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain.
In a 6-qt. slow cooker, combine sausage mixture, green peppers, brown sugar, beef base, salt, pepper, tomato sauce, tomatoes and tomato juice. Cook, covered, on low until vegetables are tender, 4-5 hours.
Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer.

Nutrition Facts

1-1/2 cups: 327 calories, 20g fat (6g saturated fat), 46mg cholesterol, 1637mg sodium, 28g carbohydrate (12g sugars, 5g fiber), 14g protein.

This is my go-to pepper stew. When my garden yields green peppers, I dice and freeze them for those cold, blustery days to come.—Debbie Johnson, Centertown, Missouri

Recipe Creator

Community Cook