Dutch Oven Stuffed Bell Pepper Soup Recipe (2024)

Finding the right soup recipe is a great way to stretch your dollar while serving something filling, warming and hearty. This stuffed bell pepper soup recipe is a great way to extend the grocery budget and serve something yummy.

Give this one a try next time you need something yummy and budget friendly!

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11 comments

1. 

   Sharon Giacomelli 14 November, 2014 at 15:28

   This is an excellent soup. Thanks for sharing the recipe.

2. 

   Audrey Semm 28 February, 2015 at 09:40

   i would like to have an easy seafood gumbo Dutch oven recipe, thank you

3. 

   Mike 13 March, 2015 at 08:12

   I’m glad you liked it, Sharon.

4. 

   Judy 26 April, 2015 at 09:50

   How would you adjust the quantity of broth and cooking time if I wanted to use regular 20 minutes rice and cook it in a slow cooker?
   Thank you.

5. 

   Mike 7 July, 2015 at 09:25

   For regular rice rather than instant rice, I would add an additional 1 cup of water.

   If cooking on the stove top, brown the meat, onion, garlic and peppers, then remove from pan. Bring the liquids to a boil in a pot, add the rice, and cook for 10 minutes, then add the other ingredients and cook another 10 minutes or until the rice is soft.

   If you were cooking it in the slow cooker, no changes to cooking time would be needed, just brown the meat and then combine allthe ingredients (with the extra cup of water) in the slow cooker and cook on high for two hours.

6. 

   Mike 7 August, 2015 at 19:54

   Audrey, you could start with this chicken and sausage gumbo recipe and replace the chicken and sausage with 1 lb of raw peeled de-veined shrimp and 1 lb of catfish fillets cut into 1″ chunks. Cook until the fish is flaky and the shrimp are pink and lost their transparency.

7. 

   Jean 10 November, 2016 at 18:09

   Should we drain the meat after browning?

8. 

   Mike 16 January, 2017 at 17:20

   Usually, one would drain ground beef after browning. We often use ground buffalo, and it is so lean (10% fat) that we don’t drain it after browning. I’ve tweaked the recipe directions based on your question.

9. 

   Melanie 24 January, 2017 at 10:04

   Good morning. Can you tell me the yield on this recipe- how much does it make and how many 1 cup servings it includes? Thanks!

10. 

    Mike 6 February, 2017 at 17:29

    This makes about 8 cups of soup. I’d count it as four servings if that’s all you’re having. Could serve six with some cornbread or crusty bread on the side.

11. 

    Cindy 19 September, 2017 at 19:31

    Has anyone tied making this on insta pot?

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