Sara’s Kitchen: Stuffed Pepper Stew
Goodness, I’ve been planing this post for ages. For those of you who attended the Surra Harvest Festival this year, this is the chili/stew I kept pushing on you. Granted, 80+ degrees is a bit warm for a hot dish, so fortunately this dish freezes well.
This is an adaptation of a Stuffed Pepper Stew from a former coworker. I cut out all sugar (I don’t like it, even to sweeten my ‘maters, but if that’s your jam, go to town), and I added fresh stuff I had around — usually peppers and tomatoes. It makes a huge difference — but that said, this would be fine with canned/frozen stuff, too, I’m sure.
You also can vary the meat. I believe the below photos (taken last year because writers procrastinate) feature ground venison, the version of which I sent with Andy to hunting camp with eight other hungry dudes. This past Sunday, I used ground beef and homemade venison sausage. So, feel free to be creative! This recipe is easy and as interesting as you make it.
Stuffed Pepper Stew
- 2 lb ground meat (beef, venison, turkey or combination)
- 1 28-oz can tomato sauce (or crushed tomatoes, really)
- 1 28-oz can diced tomatoes (or chopped fresh!)
- 2 cups cooked rice
- 2 cups chopped green or red pepper (I like to use both, or even the frozen bag of tri-color, for a more colorful dish)
- 2 cups chopped onion
- 2 beef bouillon cubes
- salt, pepper to taste
- Torchbearer Hot Sauce (optional – we like Tarnation XX in this one)
Brown meat in large dutch oven. Drain, if necessary. Combine all ingredients, bring to boil and simmer for 40 min.
Pour: I’d probably drink a hoppy pale ale or IPA but you wouldn’t go wrong with a nice brown ale, either.