Skip to Content

Smoked Stuffed Pepper Stew

If you’re looking for a delicious change-up from your regular soup and stew game, our Homemade Smoked Stuffed Pepper Stew might be just what you’re looking for.

Smoked Stuffed Pepper Stew

Smoked Stuffed Pepper Stew Recipe

We’ve been making all the things lately with our Smoked Sirloin Cap Roast that we made, and this Stuffed Pepper Stew was probably my favorite thing that came out of those roasts.

If you don’t have a smoked sirloin roast hanging around, go pick one up and then head over to our Smoked Sirloin Cap Roast recipe and get smoking!

Don’t have sirloin cap? Good news is that about any beef roast will do. Even things like leftover brisket would be fabulous in this soup.

I call this stew even though it isn’t technically thickened, which is where I tend to draw the line between a soup and a stew. In this case it is because of the way we serve it. When you pour it over a scoop of rice, the rice absorbs a lot of the broth and it instantly gets much more stew-like than soup-like.

Check out all of my Traeger Recipes!

Smoked Stuffed Pepper Stew

Smoked Stuffed Pepper Stew shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • smoked sirloin beef roast
  • olive oil
  • red bell pepper
  • canned roasted tomatoes
  • corn
  • onion
  • tomato sauce
  • garlic
  • cayenne
  • paprika
  • Johnny’s Au Jus Powder
  • red wine
  • black pepper

See our Leftover Roast Beef recipes here!

How to make Stuffed Pepper Stew

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Cut all the things

Cube your meat, slice your pepper, mince that garlic, and dice that onion.

2

Dutch Oven – Activate

Toss some oil into your Dutch Oven and stick it on the stove over medium heat. Brown the meat and vegetables. Add the wine and au jus powder and stir. Add the rest of the ingredients.

3

Simmer time

45-60 minutes is usually perfect!

4

Serve

We like to serve this over steamed Jasmine or Basmati rice.

Follow me on Instagram!

Smoked Stuffed Pepper Stew

What kind of beef should you use for smoked stuffed pepper stew?

In this recipe we used a big hunk of our Smoked Sirloin Cap Roast.

Smoked Stuffed Pepper Stew

What else can you serve with Smoked Stuffed Pepper Stew?

Pictured here, you see Instant Pot Steamed Rice. We love having rice with this kind of meal, and it makes the dish more filling and more of a complete meal in one.

Another good option would be pita bread. Buy a bag of fresh Pita or naan at the store, or get ambitious and make a batch of your own!

This stew goes very well with a fresh, bright salad too. Our Greek Salad would be perfect!

Yield: 12 servings

Smoked Stuffed Pepper Stew

Smoked Stuffed Pepper Stew

Tender smoked beef gets mixed with vegetables and the big bold flavors of a classic stuffed pepper! Serve over steamed rice for an incredible bowl of stew!

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 pound smoked sirloin beef roast
  • 1 tablespoon olive oil
  • 1 red bell pepper, stems and seeds removed
  • 4 cups water
  • 1 14.5 ounce can roasted tomatoes
  • 1 can corn, drained
  • 1 medium onion, diced
  • 8 ounces tomato sauce
  • 3 cloves garlic, chopped
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons paprika
  • 2 teaspoon Johnny’s Au Jus Powder
  • 1/4 cup dry red wine
  • 1 teaspoon black pepper

Instructions

  1. Cut your beef into 1/2 inch cubes. Remove the seeds and stems from the bell pepper and cut into slices.
  2. Place a 10-12 quart pot or Dutch Oven onto your stovetop over medium heat.
  3. Add the beef, onions, garlic, and olive oil to the pot and let it sauté for 3-5 minutes. Be careful to not let the bottom burn!
  4. Add in the wine and Johnny’s au jus powder and stir. Add in the rest of your ingredients and stir.
  5. Bring to a boil and then reduce the heat on the burner to low and let simmer for 45-60 minutes.
  6. Serve over steamed white rice.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 175mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 12g

Nutrition data provided here is only an estimate.

Love this recipe? Tell your friends!

Follow on Instagram for more!

Skip to Recipe