Stuffed Pepper Soup

Stuffed Pepper Soup is everything you love about stuffed peppers—tender bell peppers, hearty rice, and savory flavors—transformed into a comforting, one-pot soup. This recipe is packed with vibrant veggies, protein, and a rich, tomato-based broth that’s perfect for chilly nights. Plus, using the Instant Pot makes it quick, easy, and nearly foolproof.

Why You’ll Love This Recipe

  • Time-saving: Ready in under 40 minutes with the Instant Pot.
  • Healthy & Nutritious: Loaded with fresh vegetables, lean protein, and wholesome rice.
  • Customizable: Easily adaptable for low-carb, vegan, or dairy-free diets.

Ingredients

For the Soup Base:

  • 1 lb (450g) ground beef or turkey (or plant-based ground “meat” for a vegan option)
  • 1 tbsp olive oil (if needed, for sautéing)
  • 1 medium onion, finely chopped
  • 3 large bell peppers (red, yellow, and green), diced
  • 3 cloves garlic, minced
  • 1 cup uncooked white or brown rice (or cauliflower rice for low-carb)
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 can (8 oz) tomato sauce
  • 4 cups low-sodium beef or vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp crushed red pepper flakes (optional, for heat)

For Serving:

  • Fresh parsley or basil, chopped
  • Grated Parmesan or vegan cheese (optional)

Instructions

Step 1: Sauté the Base

  1. Turn your Instant Pot to the “Sauté” setting. Add the ground beef or turkey and cook until browned, breaking it up with a spoon. If using plant-based ground, sauté for 2–3 minutes until heated through.
  2. Remove any excess grease if necessary, then add the onion, bell peppers, and garlic. Sauté for another 3–4 minutes until the veggies soften slightly.

Step 2: Add the Rest of the Ingredients
3. Add the uncooked rice, diced tomatoes, tomato sauce, broth, and all seasonings. Stir everything together to combine.

Step 3: Pressure Cook
4. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High Pressure for 10 minutes.
5. Once the cooking time is up, allow a natural release for 5 minutes, then carefully do a quick release for any remaining pressure.

Step 4: Adjust and Serve
6. Open the lid and give the soup a good stir. Check for seasoning, adding more salt or pepper as needed. If the soup is too thick for your liking, stir in an extra cup of broth.
7. Ladle the soup into bowls, garnish with parsley or basil, and top with grated Parmesan or vegan cheese if desired.

Expert Tips

  • Make it Ahead: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Rice Variations: If using pre-cooked rice, reduce the broth by 1 cup and add the rice after pressure cooking.
  • Low-Carb Option: Swap rice for cauliflower rice; stir it in after cooking and let it heat through.

Nutrition Information

(Per serving, based on 6 servings with ground turkey and white rice)

  • Calories: 250
  • Protein: 20g
  • Carbohydrates: 30g
  • Fat: 6g
  • Fiber: 5g
  • Sodium: 450mg

This Instant Pot Stuffed Pepper Soup is perfect for meal prepping, weeknight dinners, or cozying up on a lazy weekend. Let me know how yours turns out, and feel free to share your own twists!