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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.

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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.

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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.

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.

I found all the ingredients at Walmart. I found the Hebrew National® Beef Franks in the packaged deli section and the Hunt’s® Tomato Ketchup and the Gulden’s Spicy Brown Mustard in the oils aisle.

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.

Here’s a little GIF I made of me making this Franks and Peppers Stew Recipe:

via GIPHY

Franks and Peppers Stew Recipe

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.

Print

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

1. In a large soup pot or Dutch oven, over medium heat, add 2 cans of tomatoes and squish them until they are broken up.
2. Dump all chopped sweet onions, garlic, shallots, ketchup, mustard and stir. Allow to simmer.
3. Add vegetable juice and stir, bring to a simmer again.
4. Add all the cut up peppers and stir, bring to a simmer. Optionally, add the hot sauce, if you want.
5. 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.
6. At 30 minutes, check on the stew, stir. Allow to cook for 15 minutes more.
7. At the 45 minute mark, check the stew, the centers of the beef frank pieces should be protruding out
8. Serve over egg noodles, your favorite pasta or rice. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 168 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 342mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 5g Sugar: 14g Sugar Alcohols: 0g Protein: 6g

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

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