Slow-Cooked Stuffed Pepper Stew Recipe
Slow-Cooked Stuffed Pepper Stew Recipe photo by Taste of Home
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Slow-Cooked Stuffed Pepper Stew Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
MAKES: 8 servings


  • 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


  1. In a large skillet, cook sausage and onion over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; 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 4-5 hours or until vegetables are tender.
  3. Stir in rice. Cook, covered, 15-20 minutes longer or until rice is tender.
    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.
    Yield: 8 servings (3 quarts).
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Slow-Cooked Stuffed Pepper Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p45

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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