Tomato and Pepper Stew/Soup Recipe

Name: Tomato and Pepper Stew/Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water, as needed; 1 ½ cups water; 1 (29 ounce) can tomato sauce; 1 (28 ounce) can diced tomatoes (undrained); 4 cups long-grain rice, cooked (not minute rice or quick cooking rice.I use black and white rice mixed); 4 cups bell peppers, chopped into 1 inch pieces.** (green and red); 1 sweet onion, chopped; 2 teaspoons dried basil (or handful of chopped fresh basil if available); 2 teaspoons salt; 2 teaspoons fresh ground pepper; 2 tablespoons brown sugar (optional)

Servings: persons

1 quart water, as needed
1 ½ cups water
1 (29 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes (undrained)
4 cups long-grain rice, cooked (not minute rice or quick cooking rice.I use black and white rice mixed)
4 cups bell peppers, chopped into 1 inch pieces.** (green and red)
1 sweet onion, chopped
2 teaspoons dried basil (or handful of chopped fresh basil if available)
2 teaspoons salt
2 teaspoons fresh ground pepper
2 tablespoons brown sugar (optional)

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1.
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Put rice in small pot and begin cooking by package directions, (1cup uncooked=4cups cooked).
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2.
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In 6-quart pot combine tomatoes and tomato sauce and simmer.
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3.
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In small fry pan saute chopped onions in about 1/4 cup of oil until translucent.
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4.
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While rice and onions are cooking chop peppers and add to tomato pot.
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5.
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Add remaining ingredients to tomato pot with cooked rice and onions (with oil from pan) and 1 1/2 cups water to make 'stew' consistency.
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6.
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Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
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Add additional water as needed to maintain desired thickness.
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(A cover is optional, if too thin leave cover off and allow to thicken.
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).
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*Start with 1 1/2 cups water and add more to achieve consistency you desire.
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**For variety and spice replace 1/2 cup bell peppers with 1/2 cup chopped (medium hot) yellow peppers, this is still mild enough for most palates.
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Or to create a not so 'family friendly' version replace yellow peppers with your favorite variety of hot peppers to challenge your friends.
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***Brown sugar can reduce the acid but does add a slightly sweet taste to the stew/soup.

789

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart water, as needed, 1 ½ cups water, 1 (29 ounce) can tomato sauce, 1 (28 ounce) can diced tomatoes (undrained), and more.

Yes, Tomato and Pepper Stew/Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Pepper Stew/Soup

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