This easy-to-make Stuffed Green Pepper Stew is my deconstructed take on stuffed green peppers only in stew form. You're going to love it!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making easy Stuffed Green Pepper Stew is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- green bell peppers (I used 6 large)
- red bell pepper, optional (I used 1 small)
- 2 large sweet onions
- 2 pounds ground beef (I used and 80/20 blend)
- olive oil
- salt and pepper
- crushed tomatoes (28 ounce can)
- long grain brown rice
- low (or no sodium) beef stock
- garlic powder
- cayenne pepper
- smoked paprika
- chili powder
- ground cumin
- apple cider vinegar
Kitchen tools and equipment needed:
- Dutch oven
- cutting board
- chef's knife or santoku
- tongs (for roasting peppers on an open flame)
- large mixing bowl
- aluminum foil
- measuring cups and spoons
- slotted spatulas
- large serving spoon
- kitchen timer
- air-tight containers (optional, for storage)
How long will this hearty green pepper stew take to make?
Since I used long-grain brown rice (which takes a little longer to cook than long-grain white rice), as written, this stew will take about 2 hours from start to finish.
Can ground turkey or ground chicken be replaced for the beef?
Yep! Not a problem. Make sure to brown it thoroughly before adding the other ingredients.
You can even feel free to use a browned smoked sausage in place of the ground beef if that's what you have on hand. Just make sure to cut the sausage into bite-sized pieces and brown it in the pan before continuing on with the recipe as written.
Do the peppers need to be fire-roasted?
No, certainly not.
I only fire-roasted a few of them for added flavor. It's not a necessary step, but if you take the time to roast a few peppers over an open flame, I promise you won't be sorry.
How long will this stew keep in the refrigerator after cooking?
Stored in air-tight containers, this stew will keep for up to 6-7 days in the refrigerator.
How long can this Stuffed Green Pepper Stew be frozen?
You can store this stew in air-tight containers in the freezer for up to 6 months.
How to serve after freezing:
Thaw the stew in the refrigerator overnight (or longer as needed).
Preheat the oven to 350-degrees Fahrenheit.
Place the stew in an oven-safe container and heat (uncovered) until hot for at least 30 minutes (or longer as needed).
Can instant rice be used in this recipe?
Yes, but be aware that cooking time will be much shorter than with using long-grain rice, and you may need to add more instant rice than what's called for in the recipe for the stew consistency. Perhaps like 1¼ - 1½ cups, but you be the judge of what consistency you like.
If you want more of a soup consistency, then 1 cup of instant rice may be all you need to add.
Can shredded cheese be added to this stew before serving?
Yes. I only wish I had done that with mine.
I forgot to add the cheese while I was making the video, and then when I took the photos to add to this post, I forgot again.
Other suggested toppings for Stuffed Green Pepper Stew:
- chopped scallions
- oyster crackers
- red pepper flakes
- sour cream or plain Greek yogurt
- shredded cheese (your favorite variety)
- chopped pepperoni
- hot sauce
- French fried onions
- chopped olives
What would YOU add as a topping?
Additional recipe using bell peppers:
*Spaghetti Stuffed Bell Peppers (shown below)
Looking for a new “twist” on serving spaghetti? Look no further. Spaghetti Stuffed Bell Peppers will surprise and delight the entire family.
*Christmas Pasta (not shown)
This easy recipe for Christmas Pasta with Sausage, Onions, and Peppers has proven to be a winner in our home every Christmas season, and I trust it will be a winner in your home too.
*Turkey Parmesan Stuffed Peppers (shown below)
Turkey Parmesan Stuffed Peppers is a delicious low-carb, low-calorie, and keto-friendly dish that is fast, delicious, and easy to make.
*Dry Rub Skirt Steak Sandwiches (not shown)
Open wide, this is BIG! Dry Rub Skirt Steak Sandwiches are juicy slices of seasoned beef that are piled high on a crusty roll and then topped with sauteed green bell peppers and sweet onion slices.
*Stuffed Green Pepper Stew (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's comforting and delicious Stuffed Pepper Stew.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. Thank you. 🙂
STUFFED GREEN PEPPER STEW
- 6 medium green bell peppers 3 fire-roasted (optional), chopped with seeds and ribs removed
- 2 medium sweet onions chopped
- 1 tablespoon olive oil
- 2 pounds ground beef
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup long-grain brown rice
- 3 cups low-sodium or no sodium beef broth
- 2½ teaspoons garlic powder
- pinch cayenne pepper or to taste
- 2½ teaspoon smoked paprika
- 2 teaspoon chili powder (or to taste
- 2 teaspoon ground cumin
- 2 tablespoons butter
- 1-1½ teaspoons apple cider vinegar
- additional salt and pepper to taste
- Roast 3 medium/large bell pepper over an open fire (optional).
- Place fire roasted peppers in a large bowl and cover with foil. Cool.
- Once cooled enough to handle, remove the charred skin from the fire-roasted peppers.
- Chop all the peppers (fire roasted and raw) into bite-sized pieces, removing the ribs and seeds and add them to a large bowl along with the chopped onions. Set aside.
- Meanwhile, in a large Dutch (oven or heavy bottom stockpot), heat the oil over medium/high heat and partially brown the ground beef, breaking it up and stirring as it browns (about 7 minutes).
- Add the chopped peppers and onions to the browning ground beef and cook, stirring occasionally for about 10 minutes for the ground beef to fully cook, and the vegetables to soften.
- Add the brown rice to the pot along with the beef stock. Stir well.
- Add 1 teaspoon additional salt, ½ teaspoon black pepper, garlic powder, cayenne pepper, smoked paprika, chili powder, and ground cumin into the stew and stir well to combine.
- Reduce the heat to medium, cover and simmer for 30-40 minutes minutes.
- Uncover and continue to simmer and stir occasionally (about 20 minutes) until the rice is tender.
- Add the butter and apple cider vinegar to the pot right before serving, and check the stew for additional seasonings (salt and pepper), if desired.
- Serve hot.
I sincerely hope you've enjoyed today's deconstructed Stuffed Green Pepper Stew recipe as much as I've enjoyed bringing it to you!