Stuffed Pepper Stew
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This Stuffed Bell Pepper Stew is the kind of unfussy, comforting meal that you’ll want to make on repeat all season long. Thick and hearty – the ground meat, tomatoes, and beef broth create a rich, hearty base, while the rice soaks up all that deliciousness as it cooks. A little garlic and a splash of red wine make it feel like something special, but it’s still really easy to throw together.
If you enjoy stuffed bell peppers; my everything pizza-inspired stuffed peppers version and stuffed long hots are also a must-try!
Why You’ll Love It
- Hearty enough to keep you full and satisfied.
- All the stuffed pepper flavors, minus the fuss.
- Perfect for chilly nights when comfort is key.
- The rice soaks up all the deliciousness as it cooks and thickens up the stew nicely!
Ingredient Notes
Ingredient Notes:
- Lean Ground Meat: You can use beef, poultry, or sausage. For optimal browning, consider using a pinch of baking soda (1/8 tsp per pound of meat) to enhance caramelization.
- Bell Peppers: Any color bell peppers can be used for different flavor profiles and visual appeal. Red, yellow, and orange are sweeter, while green is more earthy and slightly bitter.
- Rice: Either white or brown rice works, but keep in mind that brown rice may take a bit longer to cook and may require a little more broth.
- Beef Broth: The stew thickens over time, so have extra broth on hand if you’re planning to reheat leftovers or make it ahead.
- Crushed Tomatoes: If you are not doubling the recipe, use half a can. Freeze the leftovers for pizza sauce or other dishes.
Variations:
- Protein Swap: Try ground turkey or plant-based crumbles for a leaner or vegetarian version.
- Grain Alternatives: Substitute quinoa or farro instead of rice for added texture and nutritional variety.
- Spice Level: Add red pepper flakes or cayenne for a bit of heat if you prefer spicier stews.
- Cheese Topping: Swap out the Parmesan or mozzarella with feta or ricotta for a creamier, tangier finish.
- Vegetable Additions: To boost the vegetable content and make the stew heartier, add zucchini, cauliflower rice, or mushrooms.
Overview of Method
To make the stew, begin by heating olive oil in a large pot over medium-high heat. Sauté the diced onions until they become translucent, then add garlic and tomato paste, cooking for a few minutes until the paste deepens in color. If using red wine, pour it in and let it simmer to cook off the alcohol.
Next, add the ground meat and break it up with a spoon, cooking until it’s well browned. Reduce the heat, add diced bell peppers, and cook for about 5 minutes until softened. Stir in the rice, beef broth, crushed tomatoes, and seasonings, then bring the mixture to a boil.
Lower the heat to a simmer and cook for about 30 minutes, or until the rice is tender. Adjust the seasoning to taste. Serve the stew hot, topped with optional parsley and cheese.
Tips & Techniques
Caramelize the Onions: Take your time sautéing the onions to achieve a rich caramelization. This deepens the flavor base of the stew and adds a subtle sweetness.
Watch the Garlic: Garlic can burn quickly, turning bitter. Add it after the onions have softened and stir for just 30 seconds to a minute before proceeding.
Use Baking Soda for Browning: A pinch of baking soda (1/8 tsp per pound) on the ground meat helps speed up the browning process, enhancing both texture and flavor.
Mind the Heat: Maintain a gentle simmer throughout the cooking process. High heat can cause the stew to burn or the rice to cook unevenly.
Homemade Beef Broth for Depth: If you have the time, homemade beef broth elevates the flavor of the stew. Canned broths like Emeril’s are great too, and if you have a pressure canner, making and storing your own broth is an excellent option for future recipes.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Stuffed Bell Pepper Stew
Ingredients
To Build Flavor
Core Ingredients
- 1 pound (16 oz) lean ground meat (beef, poultry or sausage) See Note 1 (tip on browning)
- 4 medium bell peppers See Note 2 (color selection)
- 1/4 cup (1.63 oz) rice uncooked, white or brown
- 2 cups beef broth (low sodium suggested) See Note 3 (more needed for make ahead or leftovers)
- 1 cup (8.5 oz) crushed tomatoes See Note 4 (suggestions for leftovers using canned)
Spices and Seasonings
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tbsp balsamic vinegar optional
For Topping (Optional)
- chopped parsley
- parmesan cheese or shredded mozzarella cheese
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the diced onions, and sauté until translucent. Stir often.
- Add the garlic and the tomato paste and stir until the paste deepens in color, about 2 to 3 minutes.
- If you're using red wine, add it now and let it simmer for a few minutes to cook off the alcohol. The smell will mellow when it has been cooked off.
- Add the meat, breaking it up with a spoon or mash with a fork, and continue cooking over medium-high heat until it is well browned.
- Reduce heat to medium, add the diced bell peppers, and cook for about 5 minutes with the lid ajar until they soften. Stir halfway through cooking.
- Pour the rice, beef broth, crushed tomatoes, and seasonings (black pepper, paprika, and oregano) (balsamic, optional – it does NOT taste vinegary, trust me!) into the mixture.
- Bring the mixture to a boil, then reduce the heat to medium-low or low (whatever works to get a gentle simmer) and cook for about 30 minutes or until rice is tender.
- Taste and adjust seasoning, including adding salt if necessary. Usually, beef broth is salty enough, so no salt is included, but add it if you feel it's needed.
- Serve the stew hot, garnished with shredded cheese and parsley.
Now that I have finished making this I definitely give it 5 stars.
I did it all, I carmelized the onion, added wine (which makes it instantly feel more luxurious) and I added balsamic. I will add more vegetables next time, but otherwise this is something I am proud to make and serve. I just love it! And the aroma- what a welcoming evening meal.
That’s great! Happy to hear you like and thanks for letting us know how it went 😊
I purchased a package of ground beef yesterday, thinking I would make a different pasta dish today. It is cooling off outdoors and we need the comforting fall dishes, so I was thrilled to find this recipe and will be making it instead. It has all the flavour that I would love to have right now so I cannot wait!
Enjoy! It’s a favorite!