Sweet Pepper & Sausage Stew

with Dilled Potato Dumplings

I made this stew on a whim, the weekend when I was trying out my potato dumplings and making dinner for my friends and over-inundated with loads and loads of peppers from the last of the garden pickings. I thought that the dumplings should seriously be imparted into a stew, rather than made as a side dish, although I have to admit, when I made the dumplings for the cooking class on their own, they were marvelous as a side for the rouladen, with a bit of the gravy on top. Still the lovely dumplings are equally at home on top of a hearty stew like this one, which is full of colorful peppers, chicken sausage, white beans and basil.

I really hadn’t planned to blog this stew, but when I said this one wasn’t blog-worthy, my man totally corrected me and told that it was definitely worth posting. Everyone who tasted it complimented me on it … so yeah, why wouldn’t I post it? It was just me, being over-critical of myself and trying to filter out some of the content when no filtering was necessary.

So may I present to you a colorful, healthy, hearty stew, topped with comforting dilly potato dumplings? It is quite a nice autumn stew, especially if you happen to find yourself with a plethora of peppers that needs using.

Sweet Pepper & Sausage Stew with Dilled Potato Dumplings

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: About 4 - 6 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 2 Tablespoons butter
• 1 onion, peeled and chopped (about 1 cup)
• 3 – 4 cloves garlic, peeled and chopped
• 2 cups chopped bell pepper or mini sweet pepper (red, yellow and/or orange)
• 1 large garden red or yellow tomato, peeled & chopped (with juices–3/4 – 1 cup)
• 6 cups chicken broth
• 1 bay leaf
• 1 15-oz. can cannellini beans
• 3 chicken sausages, sliced
• A handful of fresh basil leaves, chopped
• 1/2 of a batch of dilled potato dumplings (recipe here)

---

Instructions

1. In a soup or stockpot, melt the butter over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is tender and translucent. Add the bell pepper and saute a few minutes longer.
2. Add the tomato, broth, and bay leaf. Cook, uncovered, for 15 – 30 minutes to let the flavors meld. Stir in the cannellini beans, sausages and basil, then bring to a boil again.
3. Drop the dumplings into the boiling stew and cook for about 15 – 20 minutes longer, until the dumplings are done.
4. Serve hot.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Tuesday’s Table, Treasure Box Tuesday, The Wednesday Roundup, Foodie Friends Friday, What to Do Weekends, Weekend Potluck, Hearth & Soul Bloghop  and Clever Chicks Bloghop