Stuffed pepper stew is a hearty stew with all of the flavors found in a traditional stuffed peppers recipe.
This month is all about soups and stews; so I'm sharing another Fall Favorite Recipe from my 2012 archives. Stuffed Pepper Stew is a hearty dish that is packed with green bell peppers, tomatoes, and perfectly seasoned ground beef. To avoid missing any of the scrumptious meal, be sure to serve a loaf of crusty french bread to soak up the last bits of pepper stew broth from the bottom of the bowl.
Stuffed Pepper Stew
Ingredients
- 2 pounds ground chuck
- 3 large green bell peppers chopped
- 1 large white onion chopped
- 2 cloves minced garlic
- 8 fresh plum tomatoes chopped
- 1 14 ounce can tomato sauce
- 1 14 ounce can water use tomato sauce can
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 bay leaf
- 2 tablespoons canola oil
- salt and pepper to taste
- 2 cups cooked white rice
Instructions
- Brown ground beef in heavy bottom sauce pan on medium high heat, drain liquid
- Remove beef from pan and set aside
- heat canola oil in same sauce pan chop peppers, and onions medium dice and saute until onions are translucent
- season with a pinch of salt and pepper.
- Add minced garlic and saute for 1 minute
- add chopped plum tomatoes and cook until soft
- stir in tomato sauce brown sugar, bay leaf, garlic powder and return browned beef to sauce pan
- cover and simmer on medium low heat for 1-2 hours
- To Serve
- Ladle hot soup into bowls, add 2-3 teaspoons cooked white rice to each bowl, stir. Serve with crusty bread
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
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