PEPPER JACK STEW by LeAnn Knight
PEPPER JACK STEW by LeAnn Knight
PEPPER JACK STEW by LeAnn Knight
PEPPER JACK STEW by LeAnn Knight
PEPPER JACK STEW by LeAnn Knight

PEPPER JACK STEW by LeAnn Knight

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PEPPER JACK STEW by LeAnn Knight

What to do with leftover Stuffed Peppers. See Stuffed Peppers recipe here

EQUIPMENT: 5-quart Stockpot

INGREDIENTS:

  • 2 to 3 Stuffed Peppers, chopped
  • 1 32-ounce College Inn All-Natural Chicken Broth
  • 3 bay leaves
  • 1 cup leftover meats (cooked porkchop, Italian sausage) chopped
  • 1 15-ounce can Goya Pinto Beans with liquid
  • 1 15-ounce can Goya Canelli Beans with liquid
  • 1 15-ounce can Goya Northern Beans
  • 1 teaspoon Badia Complete Seasoning
  • 1 10-ounce can Ro-Tel Tomatoes and Green Chilies (optional for more heat)
  • 1 tablespoon apple cider vinegar
  • Sour cream

When you have leftover Stuffed Peppers you can prepare PEPPER-JACK STEW in the skillet baked in, or the 5-quart stockpot.

FROM SCRATCH: Follow the stuffed pepper recipe. Instead of stuffing, chop the peppers and add to sauteing onions, garlic, and carrots.

FROM STUFFED PEPPERS: Chop the cooked peppers as desired and place back in the pan with the stuffing and salsa. To the pan add box of Chicken Borth and 3 bay leaves, mix well, adjust the heat to medium 275ᵒF and bring to simmer.

Add meat, beans, seasoning, Ro-Tel tomatoes, and green chilies (optional) and vinegar. Adjust the heat to medium-low 210ᵒF. Simmer about 1 hour or until desired thickness. Adjust flavor with garlic and onion powder.

To serve, top with Sour Cream and Basil leaves