Sara’s Kitchen: Stuffed Pepper Stew

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stuffed pepper stew

Stuffed Pepper Stew is a perfect start-of-fall or middle of winter dish. Use fresh or frozen vegetables and any combination of meats, including venison. This dish is easy and sure to warm you.

This is an adaptation of a recipe 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 ingredients.

This Stuffed Pepper Stew is very forgiving. If you don’t have fresh ingredients, canned and frozen (I recommend canned tomatoes, unless you processed your own and have frozen, and frozen peppers and onions, which are easy and inexpensive).

You also can play around with the meat. I often use ground venison for a batch to send with Andy on his hunting trip, and it feeds six to eight hungry dudes.

I’ve also used a combination of ground beef and homemade venison sausage — I particularly like this blend of textures and flavors with fresh-from-the-garden peppers and tomatoes.

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.

Serve this Stuffed Pepper Stew with some nice crusty, buttered bread to soak up all the delicious sauce.

Pour: I’d probably drink a hoppy pale ale or IPA but you wouldn’t go wrong with a nice brown ale, either.

Sara Bozich
Author: Sara Bozich

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