Slow-Cooked Stuffed Pepper Stew

  Dinner

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.

Slow-Cooked Stuffed Pepper Stew

Average Rating: 2.5

TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
YIELD: 8 servings (3 quarts).

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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer.

    Freeze option:
    Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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.

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