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Slow-Cooked Stuffed Pepper Stew

Total Time

Prep: 20 min. Cook: 4-1/4 hours


8 servings (3 quarts)

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


  • 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 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.
Editor's Note
Look for beef base near the broth and bouillon.

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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Average Rating:
  • Ruth
    Aug 31, 2020

    No comment left

  • modestcook
    Mar 30, 2020

    I agree with Bev, that's a lot of tomato.

  • Bev
    Nov 12, 2019

    What is with all these recipes that are overloaded with tomato juice, tomato sauce, and spaghetti sauce?!?! Come on!! Some tomato flavor is wonderful, but fill the rest out with vegetable, chicken, or beef broth!