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One-Pot Beef & Pepper Stew

I’m a fan of green veggies. If it’s green, it belongs in my hearty beef stew. We serve it with buttered French bread. —Sandra Clark, Sierra Vista, BC
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    8 servings


  • 1 pound lean ground beef (90% lean)
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 4 large green peppers, coarsely chopped
  • 1 large onion, chopped
  • 2 cans (4 ounces each) chopped green chiles
  • 3 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups uncooked instant rice
  • Hot pepper sauce, optional


  • In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
  • Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.
Nutrition Facts
1-1/2 cups: 244 calories, 5g fat (2g saturated fat), 35mg cholesterol, 467mg sodium, 35g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

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Average Rating:
  • tomo805
    Apr 25, 2018

    This was easy to make, but had more black pepper flavor than i anticipated. I will add more garlic next time I make this, otherwise, very good and quick.

  • marybrehm
    Jan 25, 2016

    This is a delicious recipe. I like that I had all the ingredients on hand,, it's easy to make and my hsb and I loved it. Definitely a keeper!

  • apschwartz
    Jan 13, 2016

    Very good and very basic. Easy to make and will definitely make this one again.

  • redfromtex
    Nov 1, 2015

    Outstanding flavor and soooo easy!!

  • hoppy212
    Oct 20, 2015

    Fast easy and delicious. I added some southwestern spice yum.