Sara’s Kitchen: Stuffed Pepper Stew

by: Sara Bozich
September 30, 2014

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.

stuffed pepper stew

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.

Categories: Recipes, Sara Bozich

6 thoughts on “Sara’s Kitchen: Stuffed Pepper Stew

  1. Jim on said:

    Trying this tonight. I’ll let you know how it is, or Jimi can. Not hot sauce though. Not because I don’t like it, but because I don’t have any.

    • Sara Bozich on said:

      Let me know what you think! And you better stock up on Torchbearer Sauces!

  2. Jim on said:

    Very good. Added a little bit of beer to give it some more liquid. So quick and easy too. This may be my new go to for our Soup and Salad Day at school.

    • Sara Bozich on said:

      Can’t go wrong there! We like ours a little more chunky/chili-like, but beer sounds like a great addition.

      • Jim on said:

        A recipe every week, something good but easy would be a nice addition to your website.

        • Sara Bozich on said:

          I can’t promise every week, but I would like to post more recipes to Sara’s Kitchen.

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