Slow-Cooked Stuffed Pepper Stew

Total Time

Prep: 20 min. Cook: 4-1/4 hours


8 servings (3 quarts)

Updated: Nov. 13, 2023
This is my go-to pepper stew. When my garden yields green peppers, I dice and freeze them for those cold, blustery days to come.—Debbie Johnson, Centertown, Missouri
Slow-Cooked Stuffed Pepper Stew Recipe photo by Taste of Home


  • 1-1/2 pounds bulk Italian sausage
  • 1 large onion, chopped
  • 2 medium green peppers, chopped
  • 2 to 4 tablespoons brown sugar
  • 2 teaspoons beef base
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups tomato juice
  • 3/4 cup uncooked instant rice


  1. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain.
  2. In a 6-qt. slow cooker, combine sausage mixture, green peppers, brown sugar, beef base, salt, pepper, tomato sauce, tomatoes and tomato juice. Cook, covered, on low until vegetables are tender, 4-5 hours.
  3. Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer.

Can you freeze Slow-Cooked Stuffed Pepper Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Beef Base
Look for beef base near the broth and bouillon.

Nutrition Facts

1-1/2 cups: 327 calories, 20g fat (6g saturated fat), 46mg cholesterol, 1637mg sodium, 28g carbohydrate (12g sugars, 5g fiber), 14g protein.