Lunch: Slow-Cooked Stuffed Pepper Stew Recipe

Ingredients

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

Instructions

In a large skillet, cook sausage and onion over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
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 4-5 hours or until vegetables are tender.
Stir in rice. Cook, covered, 15-20 minutes longer or until rice is tender. Freeze option: 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.

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