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Pepper Stew

Stuffed peppers with tomato sauce


  • 4-5 bell peppers
  • 1-2 pounds ground beef
  • 1 large sweet onion
  • 1 egg
  • 3 14 oz cans tomatoes, crushed or diced
  • 2 boxes beef broth
  • 1 can tomato sauce
  • 1-2 cans water
  • salt & pepper to taste


  • Slice tops off the peppers, seed and wash. Remove stems from tops and discard stems.¬†
    Combine beef, onion, egg and rice. Stuff peppers with  mixture and replace tops, securing with toothpicks. (Any leftover beef mixture can be made into meatballs.)
    Place peppers in a large Dutch oven. Add tomatoes, broth, water, salt and pepper. Simmer for about an hour. Discard any grease that rises to the top. Cut peppers into portions and serve with stew poured over them.