Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StarsOfSummer #CollectiveBias

This Franks and Peppers Stew Recipe is a family recipe that offers a new way to have classic American Beef Franks. This garden vegetable stew has all the flavors of Summer produce, it’s hearty and satisfying and serves a crowd. Make it for your next BBQ, potluck, or family gathering.

Estimated reading time: 5 minutes

Franks and Peppers Stew Recipe
- Ingredients
- Kitchen Tools
  - Web Story
  - Latest Posts

Franks and Peppers Stew Recipe

Hello Everyone, this Franks and Peppers Stew Recipe is your new family favorite, perfect for all those Spring and Summer holidays and a hearty enough stew to have year-round.

It makes a large amount to feed a crowd.

The recipe (below) gives a range so you can make more or less depending on how many people you are cooking for.

I love all these garden fresh flavors in Franks and Peppers Stew Recipe.

This Franks and Peppers Stew Recipe is also great the next day, making it perfect for leftovers for the week.

This Franks and Peppers Stew Recipe is a hearty stew that you can enjoy in the warm weather just as much.

Ingredients

2 28 ounce cans (1 pound, 12 ounces/794 grams) peeled whole tomatoes, crush tomatoes in the pot
1 large sweet onion, chopped
6 cloves fresh garlic, peeled, crushed and chopped
2 shallots, peeled, sliced and chopped
1-2 green bell peppers, membranes removed, cut in 1-2 inch pieces
1-2 red bell peppers, membranes removed, cut in 1-2 inch pieces
1-2 yellow or orange bell peppers, membranes removed, cut in 1-2 inch pieces
1/4 cup Hunt’s Tomato Ketchup, You can substitute a tablespoon or more of white sugar to cut the acidity of the tomatoes
1 tablespoon Gulden’s Spicy Brown Mustard, or more to taste
16 ounces vegetable juice
1-2 packages Hebrew National Beef Franks, cut into 1 inch pieces
1 teaspoon kosher salt, to taste and for serving
1/2 teaspoon fresh ground black pepper, to taste and for serving

For Serving

1 teaspoon hot sauce, optional, to taste
1 12 ounce package wide egg noodles or your favorite pasta, optional, you can also serve it over rice
1 tablespoon shredded vegan Parmesan cheese or your favorite vegan cheese, optional
1 tablespoon fresh parsley, optional for serving, washed and chopped

Kitchen Tools

measuring spoons and cups
wet measure
Dutch oven
chef’s knife
cutting board
large, mesh strainer

Web Story

The stars of this Franks and Peppers Stew Recipe are the Hebrew National® Beef Franks and the 3 kinds of bell peppers.

There are so many garden flavors with this recipe, it’s fresh and delicious and there’s a yummy savory element of those beef franks.

It’s a new way to serve up beef franks.

You can make it as spicy as you want by adding more Gulden’s Spicy Brown Mustard and optionally, your favorite hot sauce.

The acidity of the tomatoes is cut by adding sweet onion, the variety of bell peppers and Hunt’s® Tomato Ketchup.

What’s your favorite cookout recipe? Please let me know in the comments below!

Latest Posts

Franks and Peppers Stew Recipe

Name: Franks and Peppers Stew Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 2 28 ounce cans (1 pound, 12 ounces/794 grams) peeled whole tomatoes, crush tomatoes in the pot; 1 large sweet onion, chopped; 6 cloves fresh garlic, peeled, crushed and chopped; 2 shallots, peeled, sliced and chopped; 1-2 green bell peppers, membranes removed, cut in 1-2 inch pieces; 1-2 red bell peppers, membranes removed, cut in 1-2 inch pieces; 1-2 yellow or orange bell peppers, membranes removed, cut in 1-2 inch pieces; 1/4 cup Hunt's Tomato Ketchup, You can substitute a tablespoon or more of white sugar to cut the acidity of the tomatoes; 1 tablespoon Gulden's Spicy Brown Mustard, or more to taste; 16 ounces vegetable juice; 1-2 packages Hebrew National Beef Franks, cut into 1 inch pieces; 1 teaspoon kosher salt, to taste and for serving; 1/2 teaspoon fresh ground black pepper, to taste and for serving; 1 teaspoon hot sauce, optional, to taste; 1 12 ounce package wide egg noodles or your favorite pasta, optional, you can also serve it over rice; 1 tablespoon shredded vegan Parmesan cheese or your favorite vegan cheese, optional; 1 tablespoon fresh parsley, optional for serving, washed and chopped

Yield: 12 people

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This Franks and Peppers Stew Recipe is a family recipe that offers a new way to have classic American Beef Franks. This garden vegetable stew has all the flavors of Summer produce, it's hearty and satisfying and serves a crowd. Make it for your next BBQ, potluck, or family gathering.

Ingredients

Franks and Peppers Stew Recipe

2 28 ounce cans (1 pound, 12 ounces/794 grams) peeled whole tomatoes, crush tomatoes in the pot
1 large sweet onion, chopped
6 cloves fresh garlic, peeled, crushed and chopped
2 shallots, peeled, sliced and chopped
1-2 green bell peppers, membranes removed, cut in 1-2 inch pieces
1-2 red bell peppers, membranes removed, cut in 1-2 inch pieces
1-2 yellow or orange bell peppers, membranes removed, cut in 1-2 inch pieces
1/4 cup Hunt's Tomato Ketchup, You can substitute a tablespoon or more of white sugar to cut the acidity of the tomatoes
1 tablespoon Gulden's Spicy Brown Mustard, or more to taste
16 ounces vegetable juice
1-2 packages Hebrew National Beef Franks, cut into 1 inch pieces
1 teaspoon kosher salt, to taste and for serving
1/2 teaspoon fresh ground black pepper, to taste and for serving

For Serving

1 teaspoon hot sauce, optional, to taste
1 12 ounce package wide egg noodles or your favorite pasta, optional, you can also serve it over rice
1 tablespoon shredded vegan Parmesan cheese or your favorite vegan cheese, optional
1 tablespoon fresh parsley, optional for serving, washed and chopped

Instructions

In a large soup pot or Dutch oven, over medium heat, add 2 cans of tomatoes and squish them until they are broken up.
Dump all chopped sweet onions, garlic, shallots, ketchup, mustard, and stir. Allow simmering.
Add vegetable juice and stir, bring to a simmer again.
Add all the cut-up peppers and stir, bring to a simmer. Optionally, add the hot sauce, if you want.
Add cut up beef franks and stir, bring to a simmer and cook for 30 minutes. While the stew is simmering, cook the egg noodles or rice.
At 30 minutes, check on the stew, stir. Allow cooking for 15 minutes more.
At the 45 minute mark, check the stew, the centers of the beef frank pieces should be protruding out
Serve over egg noodles, your favorite pasta, or rice. Enjoy!

Recommended Products

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

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 342mgCarbohydrates: 35gFiber: 5gSugar: 14gProtein: 6g

Please note that the Calculated Nutrition is an estimate at best.

Author
Recent Posts

Follow me

Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

Follow me

Franks and Peppers Stew Recipe

Table of contents