Slow-Cooked Stuffed Pepper Stew Recipe

In a large skillet, cook sausage and onion over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. In a 6-qt. slow cooker, combine sausage mixture, green peppers, brown sugar, beef base, salt, pepper, tomato sauce, tomatoes and tomato juice. Cook, covered, on low 4-5 hours or until vegetables are tender. Stir in rice. Cook, covered, 15-20 minutes longer or until rice is tender. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.