Yield: 6 - 8 servings/about 3 quarts

Best Unstuffed Roasted Red Pepper Stew

Best Unstuffed Roasted Red Pepper Stew

Ingredients

  • 4 - 6 large sweet bell peppers (any color) or red cubanelle peppers, (quartered, cleaned and oven-roasted), as many as you like (extra roasted peppers can be frozen if you do too many)
  • 1 1/2 cups cooked long grain white rice
  • 1 lb. extra lean ground beef
  • 1 small onion, chopped
  • 2 small to medium ribs celery, sliced
  • 1 cup sliced baby carrots
  • 1/2 tsp. coarse ground black pepper
  • 1 (24 oz.) jar pasta sauce such as Barilla's Tuscan Herb
  • 1 (10.5 oz.) can beef consommé such as Campbell's
  • 1 (14.5 oz.) can Hunt's stewed tomatoes, hand-crushed, plus half a can of water using this can
  • 1 Tbl. red wine such as Cabernet Sauvignon
  • 1 tsp. dark brown sugar
  • 1 tsp. worcestershire sauce
  • 1 Tbl. butter
  • 1/2 tsp. more coarse ground black pepper, or to taste
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1/4 tsp. sweet smoked paprika
  • 1 large dried bay leaf
  • 1(8 oz.) bag shredded Mexican blend cheese, 2 cups
  • garnish with pinches of roasted peppers and paprika

Instructions

  • First get peppers roasting.
  • While peppers are roasting, make rice, set each aside when done, covered.
  • In frying pan, sauté beef (breaking up as you go along), onion, celery, and carrots until meat is done and no longer pink inside. Take your time doing this so that the veggies become crisp-tender. Once the pan gets hot, lower to medium-low heat, and sauté slowly. (About 25 minutes or so). Drain grease if needed. (*Extra lean beef usually doesn't need to be drained).
  • Pour meat mixture into small stock pot. Add rest of ingredients (*except peppers, rice, cheese and garnish). Place a lid on and bring to a simmer over medium heat. Remove lid, and simmer over medium-low heat until veggies are tender, about 25 - 30 minutes. Stir occasionally so that it doesn't stick or scorch on the bottom!
  • Stir in chopped roasted peppers (about 1 1/2 cups) and cooked rice (as much as you'd like). Simmer, uncovered, for 5 more minutes. (*Any extra rice can be frozen).
  • Ladle into hot soup into bowls, top with shredded cheese, a pinch of roasted peppers, and a light sprinkling of paprika, and pop into a preheated 370º oven and bake until cheese has melted. (About 5 - 10 minutes).
  • Serve hot with toasted baguette slices or crackers for dunking!

    • Notes

    *I used a mix of red, orange and green bell peppers and sweet red cubanelles from last summer's garden. So just use whatever peppers you enjoy.
    To Oven-Roast Peppers: Slice off tops and pop out stem. Quarter peppers, clean out seeds and membranes, and place skin side-up, including tops, onto parchment paper-lined baking sheet. Bake in 375º oven for about 30-35 minutes until lightly charred on edges. Remove to cool. (*Can turn peppers over when 10 minutes are left). Slice into wide strips, stack, and slice through into desired sized-chunks keeping them good-sized so that they don't overcook later. (1/2" - 1" squares, as desired).
    To Cook Rice: In small saucepan, bring 1 1/2 cups water, 1/2 tsp. kosher salt, and 1/2 Tbl. butter to a boil, stir in 3/4 cup rice, cover, lower heat to LOW, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Remove lid, fluff with fork, re-cover until needed.