Slow-Cooked Stuffed Pepper Stew

• 1-1/2 pounds bulk Italian sausage
• 1 large onion, chopped
• 2 medium green peppers, chopped
• 2 to 4 tablespoons brown sugar
• 2 teaspoons beef base
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (15 ounces each) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups tomato juice
• 3/4 cup uncooked instant rice

1. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain.
2. 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 until vegetables are tender, 4-5 hours.
3. Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer.
4. 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.

italian sausage, onion, green peppers, brown sugar, beef base, salt, pepper, tomato sauce, tomatoes, tomato juice, rice

Taken from www.tasteofhome.com/recipes/slow-cooked-stuffed-pepper-stew/ (may not work)