The Peachy Pixel

Advice for a happy indoor, outdoor life.

Roasted Pepper Stew

Winter finally arrived this past week, with temperatures down in the 20's and 30's. I've been waking up to a world covered in frost. Winter is one of my favorite seasons. It makes me feel nostalgic and thoughtful. I also love winter foods. I love hot chocolate and stews and all the rich desserts that seem somehow more appropriate during the holiday season. I recently made a stew that was delicious, and so I've decided to share it here. 

Roasted Pepper Stew

1 lb ground meat (beef, turkey, ect. I used venison.)

3 cups beef broth

1 cup cooked rice

1 red bell pepper

1 green bell pepper

1 small onion

1 can tomato sauce

1 can diced tomatoes (I used Red Gold w/ roasted garlic and onions)

2-3 cloves garlic

salt & pepper

1. Chop up the peppers, garlic and onions to desired size. Prepare your rice and set aside.

2. Brown your meat, onions and garlic in a skillet. Drain and transfer them to your crock pot.

3. Add peppers, rice, beef broth, tomato sauce, diced tomatoes and seasonings to the crock pot. 

4. Cook for 6-8 hours on low heat.

Roasted Pepper Stew - The Peachy Pixel

This will make about 8 large servings. Refrigerated, it will be good for about a week. It's a good candidate for freezing though if you want to keep some of it for longer. It's a delicious, and nutritious, meal for frosty winter days. Enjoy!

And, as a New Year's bonus, meet Fitz! He's a new edition to my kitchen from Christmas. 

Roasted Pepper Stew - The Peachy Pixel