If you’re ready to shake up your usual soups and stews, this Smoked Stuffed Pepper Stew is a comforting, flavor-packed option. It blends tender smoked beef with the bold, familiar flavors of stuffed peppers for a bowl that’s smoky, savory, and perfect over rice.
Smoked Stuffed Pepper Stew Recipe
This stew was born from using smoked sirloin cap roast, and it quickly became one of my favorite ways to enjoy leftover smoked beef. If you have smoked roast on hand, you’ll love how the meat’s smoky depth transforms a simple pepper-and-tomato base into something rich and satisfying.
Don’t worry if you don’t have sirloin cap specifically — any smoked or roasted beef will work well. Leftover brisket or other roasts make excellent substitutes and soak up the stew’s savory broth beautifully.
Although I call it a stew, the texture is a saucy broth rather than a thickened gravy. We serve it over a scoop of steamed rice, which absorbs the broth and turns the dish into a hearty, stew-like bowl that’s perfect for lunch or dinner.
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Recipe Shopping List
A quick checklist to see whether you need to shop before you start. For exact measurements, follow the printable recipe card farther down.
- Smoked sirloin or another smoked beef roast
- Olive oil
- Red bell pepper
- Canned roasted tomatoes
- Canned corn
- Onion
- Tomato sauce
- Garlic
- Cayenne pepper
- Paprika
- Au jus seasoning (optional)
- Dry red wine (optional)
- Black pepper
This is a great recipe for using leftover roast beef.
How To Make This Recipe
Below is a concise overview of the cooking process so you know what to expect. Follow the full recipe card at the bottom for precise amounts and timings.
- Prep ingredients: Cube the smoked beef, slice the bell pepper, mince the garlic, and dice the onion.
- Heat the pot: Use a heavy pot or Dutch oven over medium heat with a little olive oil. Brown the meat and sauté the vegetables, taking care not to scorch them.
- Deglaze and combine: Add red wine (if using) and a bit of au jus powder or seasoning. Stir, then add tomatoes, tomato sauce, corn, water, and spices.
- Simmer: Reduce heat to low and simmer for about 45–60 minutes to meld the flavors and tenderize the meat.
- Serve: Spoon the stew over steamed rice or serve with warm pita or naan for soaking up the sauce.
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Recipe FAQ
Smoked sirloin cap roast is what we used here, but any smoked or roasted beef—like leftover brisket or other roasts—will work well. The goal is tender, flavorful meat that adds depth to the stew.
Try pairing this stew with a simple pita or a bright salad to complete the meal.
Serve This With
We typically serve this over steamed jasmine or basmati rice—the rice soaks up the savory broth and creates a filling, balanced bowl. Warm pita or naan are also excellent for scooping, and a crisp, bright salad provides a refreshing counterpoint. A Greek-style salad or a simple green salad with lemon vinaigrette pairs nicely.
This stew is versatile: serve it over grains, with flatbread, or alongside roasted vegetables for a well-rounded meal.
Smoked Stuffed Pepper Stew
Tender smoked beef combined with peppers, tomatoes, and bold spices makes a hearty, satisfying stew. Serve on steamed rice or with warm bread to soak up every last drop.
20 minutes
1 hour 15 minutes
1 hour 35 minutes
Ingredients
- 1 pound smoked sirloin beef roast, cubed
- 1 tablespoon olive oil
- 1 red bell pepper, stems and seeds removed, sliced
- 4 cups water
- 1 (14.5 oz) can roasted tomatoes
- 1 can corn, drained
- 1 medium onion, diced
- 8 ounces tomato sauce
- 3 cloves garlic, chopped
- ½ teaspoon cayenne pepper (adjust to taste)
- 3 tablespoons paprika
- 2 teaspoons au jus powder or beef seasoning (optional)
- ¼ cup dry red wine (optional)
- 1 teaspoon black pepper
Instructions
- Cut the smoked beef into ½-inch cubes. Remove seeds and stems from the bell pepper and slice it.
- Place a 10–12 quart Dutch oven or heavy pot on the stovetop over medium heat.
- Add olive oil, then the beef, onions, and garlic. Sauté 3–5 minutes until the onions soften and the meat begins to brown, taking care not to burn the bottom.
- Pour in the red wine (if using) and stir in the au jus powder or seasoning. Add the roasted tomatoes, tomato sauce, corn, water, and spices. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45–60 minutes to allow flavors to meld and the meat to become tender.
- Serve hot over steamed white rice or with warm flatbread. Garnish with fresh herbs if desired.
Nutrition Information
Yield: 12 servings • Serving Size: 1
Amount per serving (estimate): Calories 141 • Total Fat 7g • Saturated Fat 2g • Cholesterol 35mg • Sodium 175mg • Carbohydrates 8g • Fiber 2g • Sugar 3g • Protein 12g
Nutrition data provided here is only an estimate.
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