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A quick stuffed pepper stew that’s hearty and filling. Don’t have a bell pepper? Leave it out and it’s just as good.
Quick And Hearty
Call it a stew or call it a soup–whatever you wish. It can be classified as either, but I think of it more of a stew since there’s more meat to liquid.
The great thing about this stuffed pepper stew is that it’s quick and easy. That means you can get it on the table lickity split when you’re pressed for time.
Another advantage here is that you can use leftover veggies. In fact, it may be the perfect thing to make after St. Paddy’s day when you’re sure to have potatoes and carrots left over.
Pepper Or Not
Whenever bell peppers go on sale, I pick up extra then cut the extras into large pieces to vacuum seal and freeze for use at a later date.
However, if you have none on hand, you can leave it out and this stew will still be very good. There’s not much in it anyway, but what’s there imparts enough flavor that it mimics a stuffed pepper.
Still, there’s lots of good veggies and tomatoes to add an abundance of taste. And one good thing is that for the carrots and potatoes, if you don’t have any of those on hand that’s fresh or leftover, canned will do very nicely and cut the cook time down too.
The Leaner The Better
While 90 per cent ground beef is a bad choice for burgers, it’s an excellent choice for this stew. If you use ultra-lean ground beef, you won’t have to drain it after it browns.
That doesn’t mean you can’t use the standard 80-20 or ground chuck. You will just have to drain it after you brown it. Since I’m lazy and like to keep dishwashing to a minimum, I go with the ultra-lean meat.
Stuffed Pepper Stew
- 2 lbs lean ground beef
- 1 large onion chopped
- 2 carrots thinly sliced
- 2 celery ribs thinly sliced
- 2 potatoes medium size, cubed
- 1 bell pepper diced
- 1/2 cup rice
- 28 oz can whole tomatoes
- 2 cups water
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 tbs sugar
- Heat a large dutch oven over medium heat. Add ground beef and onion. Cook until no pink remains in the meat; drain.
- Add the the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- Remove cover and cook over medium heat until juice is slightly thickened and reduced, about 10 minutes.