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
Can you freeze Slow-Cooked Stuffed Pepper Stew?
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.
Beef Base
Slow-Cooked Stuffed Pepper Stew
Prep Time
20 min
Cook Time
4 hours 15 min
Yield
8 servings (3 quarts)
Ingredients
- 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
Directions
- 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.
- 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.
- Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer.
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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