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Let me share my go-to comfort food for busy weeknights. This Instant Pot stuffed pepper soup packs all flavors you love from classic stuffed peppers into a hearty, soul-warming bowl. I stumbled upon this recipe during a cold snap last winter, craving something cozy but lacking time. Since then, it's become a family favorite. Quick, easy, and bursting with savory goodness, this one-pot meal satisfies hunger pangs while filling your kitchen with mouthwatering aromas. Trust me, you'll want seconds!
Ingredients for Instant Pot Stuffed Pepper Soup
- Ground beef: Adds hearty flavor and protein to the soup, creating a satisfying and filling meal.
- Onion: Provides a savory base flavor and adds depth to the soup with its aromatic qualities.
- Garlic: Enhances the overall taste of the soup with its pungent and aromatic flavor profile.
- Red bell pepper: Adds sweetness and vibrant color to the soup, balancing the flavors and providing essential nutrients.
- Green bell pepper: Offers a fresh and slightly bitter taste, complementing the sweetness of the red bell pepper in the soup.
- Diced tomatoes: Brings a rich and tangy flavor to the soup, adding acidity and texture to the overall dish.
- Tomato sauce: Provides a concentrated tomato flavor, thickening the soup and enhancing its overall richness.
- Beef broth: Infuses the soup with a savory umami flavor, creating a robust base for the other ingredients to shine.
- Cooked rice: Adds a comforting and filling element to the soup, absorbing the flavors and adding a pleasant texture.
- Italian seasoning: Elevates the soup with a blend of herbs and spices, adding depth and complexity to the overall flavor profile.
Read more: Instant Pot Stuffed Peppers Recipe Guide
Kitchen Tools Required for This Soup Recipe
- Instant Pot: Essential for pressure cooking the soup quickly, infusing flavors, and tenderizing the ingredients effectively.
- Spatula: Needed for stirring the ingredients in the Instant Pot and ensuring even cooking and distribution of flavors.
- Knife: Used for chopping the vegetables and garlic, ensuring they are prepared to the right size for the soup.
- Cutting board: Provides a stable surface for chopping ingredients safely and prevents damage to countertops.
Instant Pot Stuffed Pepper Soup Recipe
This Instant Pot Stuffed Pepper Soup is a hearty and delicious meal that combines the flavors of stuffed peppers in a comforting soup form. Perfect for a quick and easy dinner!
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 14.5 oz diced tomatoes 1 can
- 8 oz tomato sauce 1 can
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Read more: Instant Pot Italian Stuffed Peppers Recipe
Instructions:
- Set the Instant Pot to sauté mode and brown the ground beef.
- Add the onion and garlic, cook until softened.
- Stir in the bell peppers, diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
- Close the lid, set to high pressure for 5 minutes.
- Once done, quick release the pressure and stir in the cooked rice.
- Serve hot and enjoy!
Notes:
This soup is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition value:
Calories: 280kcalCarbohydrates: 18gProtein: 20gFat: 14gSaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 60mgCalcium: 60mgIron: 3mg
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Tried this recipe?Let us know how it was!
Preparing and Storing Stuffed Pepper Soup
Make Ahead Instructions
- Prepare the soup as directed but do not add the cooked rice.
- Let the soup cool completely before storing in an airtight container in the refrigerator.
- When ready to serve, reheat the soup on the stove and stir in the cooked rice.
Freezing Instructions
- Prepare the soup as directed but do not add the cooked rice.
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- To serve, thaw the soup in the refrigerator overnight and reheat on the stove, then add the cooked rice before serving.
Ground turkey can be a lean and tasty alternative to ground beef in this instant pot stuffed pepper soup recipe.
Common Questions About Instant Pot Stuffed Pepper Soup
FAQ:
Can I use ground turkey instead of ground beef in this recipe?
Yes, you can substitute ground turkey for ground beef in this recipe for a leaner option.
Can I use different colored bell peppers?
Absolutely! Feel free to use any colored bell peppers you prefer or have on hand.
Can I freeze the leftover soup?
Yes, you can freeze the leftover soup in an airtight container for up to 3 months.
Can I omit the rice to make it low-carb?
Certainly! You can omit the rice or substitute it with cauliflower rice for a low-carb option.
Can I add other vegetables to the soup?
Of course! Feel free to customize the soup by adding other vegetables like zucchini, carrots, or celery.
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