SLOW-COOKED STUFFED PEPPER STEW

Slow-Cooked Stuffed Pepper Stew image

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

Provided by Taste of Home

Categories Dinner

Time 4h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

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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

Steps:

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. 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.

Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 1637mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 5g fiber), Protein 14g protein.