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, MO
PREP: 20 MIN. • COOK: 4 1/4 HOURS • MAKES: 8 SERVINGS (3 QUARTS)
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 over medium heat, cook sausage and onion for 8-10 minutes or until the sausage is no longer pink, breaking up the sausage into crumbles; drain.
2. In a 6-qt. slow cooker, combine the sausage mixture, green peppers, brown sugar, beef base, salt, pepper, tomato sauce, tomatoes and tomato juice. Cook, covered, on low for 4-5 hours or until the vegetables are tender.
3. Stir in rice. Cook, covered, 15-20 minutes longer or until the rice is tender.
To freeze: 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.
Note: At the grocery store, look for beef base near the broth and bouillon.