GREEN PEPPER STEW

4.80 from 5 votes

This easy-to-make Green Pepper Stew is mildly spicy with warm Southwestern flavors. It's a hearty meal with plenty of great texture and flavor thanks to the ground beef and brown rice.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course, main course ground beef, main course stew

Cuisine: American Comfort Food

Keyword: Green Pepper Stew, Stuffed Green Pepper Stew, Stuffed Green Peppers

Servings: servings

Calories: 261kcal

Author: Renee Goerger

Equipment

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 coarse salt or to taste
1 teaspoon black pepper or to taste
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
⅛ teaspoon cayenne pepper or to taste
2½ teaspoon smoked paprika or to taste
2 teaspoon chili powder or to taste
2 teaspoon ground cumin or to taste
2 tablespoons butter optional but recommended
1-1½ teaspoons apple cider vinegar

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Instructions

Roast 3 medium/large bell pepper over an open fire (optional) until charred.
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 5 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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months.

Thaw in the refrigerator overnight.

Reheat (covered) in a saucepan, oven-safe dish, or air fryer, using moderate heat and stirring occasionally until hot.

Nutrition