Dutch Oven Stuffed Bell Pepper Soup Recipe (2024)

FAQs

Are Dutch ovens good for soups? ›

Dutch ovens are great for stews, sauces, soups, braises or any other moist-heat cooking method. This pot can cook a casserole or a whole chicken. You can brown meat and vegetables on the stove and let them simmer away or transfer your pot to the oven to finish cooking there.

To start, ground beef and bell peppers are cooked with Italian seasoning, onion, and garlic. Next, rice, broth, tomato puree, diced tomatoes (with green chiles!) and Worcestershire sauce (for umami) are added to the pot and simmered until the rice is cooked through and the flavors are combined.

No Moisture In, No Moisture Out

Following the logic of precooking your peppers to safeguard against sogginess, you should also avoid watery ingredients in your stuffing. Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick.

TO REHEAT: Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through. TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

For one ,as mentioned above, the even heat distribution means your soup will cook evenly and not stick to the pot. The lid also helps keep moisture in, which means your soup will be more flavorful. And finally, the Dutch oven's thick walls help retain heat, so your soup will stay warm for a longer time.

The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.

You can remove the skins by subjecting them briefly to boiling water or leave the skins on and they will be beneficial fiber. Any flavor added besides the char imparted by roasting will be diluted in the soup so the benefit is slight and could be off putting if burnt.

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time. What is this?

Why are my stuffed peppers watery? ›

When you bake peppers that are not pre-blanched or cooked, it is normal that they release their natural water – which can be easily avoided by pre-cooking beforehand.

Following the logic of precooking your peppers to safeguard against sogginess, you should also avoid watery ingredients in your stuffing. Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick.

Again, you can use a Dutch oven to make soups and stews or to braise meat. You can also use it to bake bread, prepare sauce, cook pasta, and pretty much anything you would use another pot for, in addition to its specialty uses. The versatility doesn't stop there, either.

Don't cook acidic foods

If your Dutch oven is enamel coated, then you can easily use it to cook homemade tomato sauce or any other acidic foods. However, it's not a good idea to simmer these types of foods when you're using any type of kitchen kit made from cast iron.

Yes, the Dutch oven can be used for cooking just about anything. You can roast a chicken or make soup, stews or anything. Pioneers depended on Dutch ovens for most all of their cooking and baking. What do you do with cast iron after cooking?