Friday, April 20, 2012

Stuffed Pepper Stew

Stuffed Pepper Stew 
3 cups cooked rice
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
2 teaspoons garlic powder
2 cans {14.5 oz each} petite diced tomatoes
1 3/4 cups tomato sauce
2 cups chicken broth
salt and fresh pepper to taste

In a large pot or skillet brown ground meat on high heat and season with salt. Drain fat , and reduce heat to medium-low, then add in peppers, onions and garlic. Cook for about 5 minutes on low heat till peppers are tender.  Then, add tomatoes, tomato sauce, chicken broth, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Add cooked rice into stew mixture and serve immediately.

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