Slow-Cooked Stuffed Pepper Stew Recipe: How to Make It
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
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
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