Stuffed Bell Pepper Soup Recipe

Dutch Oven Stuffed Bell Pepper Soup Recipe

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.

Stuffed Bell Pepper Soup Recipe

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

5.0 from 1 reviews
Dutch Oven Stuffed Bell Pepper Soup
Recipe type: Soups & Stews
You can also put the browned ground beef and remaining ingredients into a crock pot. I did mine on high for 2 hours with the rice added. This is a good option if you can't go back to check the simmering pot often.
  • 1 cup uncooked instant rice
  • 2 cups beef broth or stock, heated
  • 1½ to 2 lb ground beef
  • 1 green pepper, diced
  • 1 yellow or orange pepper, diced
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 12 oz can tomato sauce
  • 29 oz can diced tomatoes
  • Salt & Pepper to taste
  1. Brown ground beef, onion, garlic and peppers. Add salt and pepper to taste
  2. Add beef stock, tomato sauce and diced tomatoes. Stir well and heat through.
  3. Add uncooked rice and simmer until rice is done - it will only take a few minutes.
  4. Enjoy!



  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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