Slow-Cooked Stuffed Pepper Stew
TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
YIELD: 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
Ingredients
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1-1/2 pounds bulk Italian sausage
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1 large onion, chopped
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2 medium green peppers, chopped
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2 to 4 tablespoons brown sugar
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2 teaspoons beef base
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cans (15 ounces each) tomato sauce
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1 can (28 ounces) diced tomatoes, undrained
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2 cups tomato juice
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3/4 cup uncooked instant rice
Directions
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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.
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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.
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3.
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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