Pepperoni Mushroom Stew

Try this Hearty Tuscan-style italian pepperoni mushroom stew loaded with fresh scallions, bell pepper, garlic and a blend of italian seasonings. This hearty stew is high in flavor, low in carbs and tastes amazing.

You’ll Need:

1 lb Ground Turkey (or beef, if desired)
1 c. quartered pepperoni slices (about 4 oz)
8 oz fresh mushrooms, sliced
1 large bell pepper, diced
1 bunch green onions, washed & sliced
1 Tbs Minced garlic (about 3 cloves)
1 tsp Olive oil
1- 6oz can Tomato Paste
1- 28oz can Crushed Tomatoes, undrained
4 c. Chicken Broth (about 2 cans)
1 tsp Dried Basil (or 1 Tbs Fresh chopped)
1 tsp Dried Oregano (or 1 Tbs Fresh chopped)
1 tsp Black Pepper

Optional: Fresh Shredded Parmesan Cheese

In a large skillet, over medium heat, brown the ground turkey (or beef) until no longer pink, then drain any excess grease. Add the green onions and bell pepper and saute for about a minute. Add the Minced garlic, basil, oregano and black pepper, stirring well to incorporate the spices evenly throughout the mixture. Add the crushed tomatoes, chicken stock/broth and tomato paste, and pepperoni, stirring well. Reduce the heat, cover and simmer about 25 minutes, stirring occasionally. Add the fresh mushrooms, cook and additional 3-5 minutes until mushrooms. Remove from heat, let set 5 minutes, then serve with freshly grated Parmesan cheese and hot garlic bread sticks.

Crockpot or Slow Cooker Directions:

In a large skillet, over medium heat, brown the ground turkey (or beef) until no longer pink, then drain any excess grease. Add the green onions and bell pepper and saute for about a minute. Add the Minced garlic, basil, oregano and black pepper, stirring well to incorporate the spices evenly throughout the mixture. Pour the seasoned meat mixture into the slow cooker and add the remaining ingredients, stirring well. Cook on low for 4-6 hours.