Stuffed Pepper Stew
2 # ground beef, browned
28 oz can tomatoes
28 oz can tomato sauce
2 cups cooked rice (I use one bag cooked of Success rice)
2 cups raw chopped green peppers
2 beef bouillon cubes dissolved in 2 cups hot water
1/4 cup brown sugar
1 1/2 tsp. salt (I use less)
1/4 tsp. pepper
Mix all in a large heavy kettle and bring to a slow boil. Reduce heat and cover and simmer 45 mins to 1 hour. Watch carefully and stir often due to the tomato base and the thickness of the stew.
Serves 6-8 hearty eaters
Pairs Well With
Many years ago I found this recipe in a magazine and tweaked it a bit to appeal to my family as they loved stuffed peppers. They love this thick and hearty stew, especially with a nice hot pan of cornbread on a cold wintry night here in northern Maine.
The stew is very thick unless you add more liquid to it so you have to be very careful cooking it; keep it on a lower heat and stir often. It is delicious and well worth it!!