Stuffed Green Pepper Stew

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!

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• The ingredient list:
• Kitchen tools and equipment needed:
• How long will this hearty green pepper stew take to make?
• Can ground turkey or ground chicken be replaced for the beef?
• Do the peppers need to be fire-roasted?
• How to fire-roast a pepper:
• How to remove the charred skins from a fire-roasted pepper?
• How long will this stew keep in the refrigerator after cooking?
• How long can this green pepper stew be frozen?
• How to serve after freezing:
• Can instant rice be used in this recipe?
• Can shredded cheese be added to this stew before serving?
• Other suggested toppings for Stuffed Green Pepper Stew:
• Additional recipe using bell peppers:
• Printable Recipe Card
• Please comment if you've made this recipe.

The ingredient list:

• 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
• butter
• 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 to fire-roast a pepper:

Place a few peppers onto the burner of a stovetop and set the flame to medium high. Allow the peppers to sit and char over the flame until they're black in color (don't worry about the black skins because you'll be removing them once they're cool enough to handle).

Use kitchen tongs to turn the peppers in order to char all sides.

How to remove the charred skins from a fire-roasted pepper?

Once the peppers have been charred on all sides, place them in a large bowl and cover with plastic wrap. You can also close the peppers inside of a brown bag.

Once the peppers are cool enough to handle, the charred skins of the peppers should slip right off using the light touch of your fingertips. If some skins are stubborn, you can also run the peppers under a light stream of water from the kitchen faucet.

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 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.

Ah well...

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!!

Printable Recipe Card

I sincerely hope you've enjoyed today's deconstructed Stuffed Green Pepper Stew recipe as much as I've enjoyed bringing it to you!