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
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
- 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.
Become a member of the Misfits Market family and save up to 40% off organic produce and sustainably sourced groceries, delivered straight to your door.
*Stuffed Green Pepper Stew (shown below) THIS IS THE PLACE!!
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Printable Recipe Card
STUFFED GREEN PEPPER STEW
Ingredients
- 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
Instructions
- 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 crushed tomatoes and 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.
Nutrition
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
I sincerely hope you've enjoyed today's deconstructed Stuffed Green Pepper Stew recipe as much as I've enjoyed bringing it to you!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
Thomas Galbavy says
Can you make STUFFED GREEN PEPPER STEW in a crock pot?
Renée says
Hi, Thomas!
You sure can (although I've never done it).
Here's what I suggest: Still roast the peppers over the open flame (for optimal flavor) and remove the charred skin. This is optional, but I do recommend it.
Brown the ground beef in a skillet first. Add all the ingredients (browned beef, roasted peppers, chopped onions, rice, and seasonings to the slow cooker.
Stir well to combine all the ingredients. Cover and set to medium for 4 hours. After four hours check to see if the rice is cooked. If not, continue
cooking (covered) for additional time until the rice is done. I'm sorry I don't have an exact timeframe for this but I'd count on at least 4-6 hours (stirring occasionally, if possible). I hope this information is helpful.
Take good care,
Renee
Larry Ferrand says
When do you put the tomatoes in, they were omitted in the recipe.
Renée says
Hi, Larry.
I'm so sorry that I missed that in my so-called editing. I've since fixed the recipe and I appreciate your kindness in letting me know my error.
Add the crushed tomatoes right before adding the rice.
I do hope you'll enjoy this recipe.
Take good care,
Renee
Margaret says
This recipe is so tasty and I love this stew so much! The perfect comfort food recipe!
Renée says
Thanks, Margaret!!
Ashley says
This was delicious and the perfect comfort food. I can't wait to make it again!
Renée says
Awesome! Thanks so much!!
Thomas Galbavy says
Your recipe for stuffed green pepper stew is great. It is delicious. It tastes just like the stuffed peppers my Mother made for us when were children and so much easier. Thank You so very much.
Renée says
Hi, Thomas!
I'm so happy this stew brought back fond food memories for you. That's awesome!
I also appreciate the 5-star rating you gave this recipe. Thank you so much!
Enjoy the stew. It's a great one for the colder months coming up.
Have a great day!
Renee