Instant Pot Stuffed Pepper Soup is an easy one pot dinner that has all the flavors of a stuffed green pepper but in soup form. Perfect for chilly, busy weeknights!
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Why We Love Instant Pot Stuffed Pepper Soup
- Super easy soup recipe all made in the instant pot.
- All the flavors of stuffed peppers but without all the steps of making them.
- Cozy and comforting soup perfect for chilly nights.
- Made with healthy ingredients you can feel good about serving your family.
- This hearty soup is freezer friendly. Freeze any leftovers for easy lunches!
- Delicious soup recipe that is perfect for soup season!
Stuffed Pepper Soup Ingredients
- Olive Oil
- Onion
- Ground Beef
- Garlic
- Dried Oregano
- Dried Parsley
- Salt
- Black Pepper
- Green Peppers
- Canned Diced Tomatoes
- Tomato Sauce
- Long Grain White Rice
- Beef Broth
Substitution Suggestions
- Olive Oil: I prefer the flavor of olive oil, but you can use any neutral oil like canola, vegetable, grapeseed, or avocado.
- Ground Beef: Ground turkey is a good substitute and will make the soup a little bit lighter. You can also use Italian Sausage or a mix of sausage and beef.
- Minced Garlic: If you don't have any fresh garlic, you can use 2 teaspoons of dried minced garlic or garlic powder.
- Dried Oregano and Parsley: If you prefer fresh use 3 tablespoons of each. If you like you can sub for dried Italian Seasoning, it's a delicious substitute. For a little kick you can add some crushed red pepper flakes.
- Green Bell Peppers: Any color bell pepper will work with this recipe. Yellow, Orange or Red bell peppers are delicious too!
- Diced Tomatoes: Any diced tomatoes will work: fire roasted, basil and garlic or plain. I usually tend to use fire roasted tomatoes because I just love the flavor so much.
- Long Grain White Rice: I have not tried anything but white rice. You can try brown rice if you prefer.
- Beef Broth: Beef base or bouillon mixed with water works great. Beef broth gives the soup a more traditional flavor of stuffed peppers, but you can use chicken broth or vegetable broth.
Delicious stuffed pepper soup is a great way to enjoy some comfort food that is healthy.
How to Make Instant Pot Stuffed Pepper Soup
- Set the Instant Pot to sauté and add the olive oil and chopped onions. Once the onions start to sizzle and cook, add the ground beef. Cook until the beef is no longer pink. Drain any grease if needed.
- To the beef and onions, add the minced garlic and sauté for a minute or until fragrant.
- Next add the seasonings: dried oregano, dried parsley, salt and black pepper along with the chopped green peppers.
- Now pour in about a cup of the beef broth to deglaze the pot and turn the instant pot off.
- Stir in the diced tomatoes with it's juices, and tomato sauce. Stir it well.
- Add the uncooked rice and remaining beef broth. Stir it together.
- Place the lid on the Instant Pot, make sure the valve is set to sealing.
- Set the pot to manual high pressure for 10 minutes.
- Once the time is up, let the instant pot do a natural release for 5 minutes and then carefully finish with a quick release.
- Once the pin has dropped, carefully remove the lid.
- Serve the soup with chopped fresh parsley and grated Parmesan or shredded Mozzarella and enjoy!
What to Serve with Easy Stuffed Pepper Soup Recipe
Soup is a complete meal in our house. However, I still like serving it with other things to keep my growing kids happy and full. Here's what they love to have with this yummy soup:
- Saltine Crackers
- Buttered Bread
- Garlic Cheese Biscuits
- Grilled Cheese Sandwich, they really love this Parmesan Crusted Grilled Cheese
- Green Side Salad, I love having soup and salad together!
If you love stuffed peppers try these other easy recipes!
Storing Stuffed Green Pepper Soup
Storing: Store any leftover soup in an airtight container in the fridge up to 4 days.
Freezing: Add the cooled soup to freezer safe air tight containers or zip top bags. Label, date and freeze. I like to freeze in bags so they can lay flat. You can also freeze in individual containers so you have individual servings that is perfect for easy lunches. Soup will be good in freezer for 3-4 months.
Thawing: thaw the soup overnight in the fridge or in the microwave in microwave safe dish on defrost setting.
Reheating: Reheat the soup on the stove top over low heat or in the microwave until warmed through.
FAQs About Stuffed Pepper Soup
You can cut the pepper anyway you are comfortable with. Here are a few methods: 1. The assumed proper way to cut a bell pepper is to slice off the stem end and a piece of the bottom. Then run your knife inside the pepper around the flesh of the core. Now you can slice the cored pepper in half and cut into strips and then bite size pieces. 2. I however prefer to cut my peppers in half from stem to bottom. Then pull out the stem, seeds and core with my hands. Then I slice the peppers into strips and then cut the strips into pieces.
This stuffed pepper soup recipe consists of: ground beef, onion, garlic, green peppers, long grain rice, and tomatoes in beef broth with oregano and parsley.
There is no need to boil green peppers before stuffing them. They will become way too mushy. For this easy stuffed pepper soup recipe we are using chopped green peppers.
More Delicious Instant Pot Recipes:
Instant Pot Stuffed Pepper Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large green peppers, chopped
- 14.5 oz can diced tomatoes, do not drain
- 15 oz can tomato sauce
- ¾ cup long grain white rice
- 6 cups beef broth
Instructions
- Set the Instant Pot to sauté and add the olive oil and chopped onions. Once the onions start to sizzle and cook, add the ground beef. Cook until the beef is no longer pink. Drain any grease if needed.
- To the beef and onions, add the minced garlic and sauté for a minute or until fragrant.
- Next add the seasonings: dried oregano, dried parsley, salt and black pepper along with the chopped green peppers.
- Now pour in about a cup of the beef broth to deglaze the pot and turn the instant pot off.
- Stir in the diced tomatoes with it's juices, and tomato sauce. Stir it well.
- Add the uncooked rice and remaining beef broth. Stir it together.
- Place the lid on the Instant Pot, make sure the valve is set to sealing. Set the pot to manual high pressure for 10 minutes.
- Once the time is up let the instant pot do a natural release for 5 minutes and then carefully finish with a quick release. Once the pin has dropped, carefully remove the lid.
- Serve the soup with chopped fresh parsley and grated Parmesan or shredded Mozzarella and enjoy!
Lynn says
I made this and it was delicious! I added 8 cups of beef stock and 1 cup of rice . This will definitely go into my instapot soup rotation!
Heather says
I'm so happy you like it!! Thank you for sharing!! 🙂