Slow-Cooked Stuffed Pepper Stew

1. 1

   In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain.

2. 2

   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 until vegetables are tender, 4-5 hours.

3. 3

   Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.