Taste of Home
One-Pot Beef & Pepper Stew
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 8 servings. (3 qt.)
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
Ingredients
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1 pound lean ground beef (90% lean)
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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4 large green peppers, coarsely chopped
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1 large onion, chopped
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2 cans (4 ounces each) chopped green chiles
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3 teaspoons garlic powder
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1 teaspoon pepper
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1/4 teaspoon salt
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2 cups uncooked instant rice
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Hot pepper sauce, optional
Directions
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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.
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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.
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