One-Pot Beef & Pepper Stew

Total Time

Prep: 10 min. Cook: 30 min.


8 servings. (3 qt.)

Updated: Jan. 18, 2023
I love most things made with green peppers, tomatoes or green chiles. I wanted to prepare a quick and satisfying dish one evening and came up with this recipe with things I had on hand. —Sandra Clark, Sierra Vista, BC
One-Pot Beef & Pepper Stew Recipe photo by Taste of Home


  • 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


  1. In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
  2. 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.