Slow Cooker Stuffed Pepper Stew | Large Family Crock Pot Freezer Meals!
When you want a savory dish that will keep you warm, the Slow Cooker Stuffed Pepper Stew is the recipe for you. It has the flavor that you would expect from your favorite stuffed peppers, only in the form of a hearty stew.
Ingredients
- 4 pounds lean ground beef precook
- 3 green bell peppers seeded and diced
- 1 red pepper seeded and diced
- 1 ½ teaspoon garlic powder
- 1 onion diced
- 1 15 ounce can tomato sauce
- 2 14.5 ounce cans diced tomatoes, undrained
- 6 cups beef broth
- 2 cups water
- ¼ cup packed brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups cooked rice
- Optional: Garnish with shredded cheese.
Instructions
- Prepare a large slow cooker with nonstick cooking spray.
- In a large skillet, cook the ground beef over medium-high heat, breaking it apart as it browns. Drain well and place the ground beef into the slow cooker.
- Stir in all the ingredients EXCEPT the rice.
- Cover and cook on low 7 to 8 hours or high for 4 to 5 hours.
- With 30 minutes left to cook, gently stir in the rice. Recover and continue to cook the remaining 30 minutes.
- Garnish the soup with shredded cheese, if desired.
- TO FREEZE place all ingredients EXCEPT the rice into an airtight container and freeze up to 6 months. Defrost before you need to cook this recipe for a meal. Once defrosted place all ingredients in a large slow cooker and follow the cooking directions above.
Notes
This recipe calls for use of an 8 qt to 10 qt slow cooker.