Stuffed pepper stew

6 Feb

Stuffed pepper stew

  • 1 lb. ground meat (beef, turkey, or bison)
  • 1 to 2 bell peppers (green, red, or orange), chopped
  • 1 c. onion, finely diced
  • 1 tsp. garlic, minced
  • 1 (29 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (14 oz.) can beef broth (or chicken)
  • 1 Tbs. thyme
  • 1/2 tsp. dried sage
  • 1 bay leaf
  • 1 c. rice or barley (cooked)
  • 1 tsp. sea salt

Brown the meat in a large stock pot. Remove. Saute the pepper, onion, and garlic (do not brown). Add the tomatoes, salt, tomato sauce, beef broth, herbs, rice, and the browned meat.  Simmer on low for at least an hour.


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