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Stuffed Pepper Stew

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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe

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!!

Ingredients You'll Need

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

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