Stuffed pepper soup brings all the hearty, comforting flavors of classic stuffed peppers into a cozy, one-pot meal. When made in the Instant Pot, it becomes a quick, fuss-free dinner that’s ready in under an hour. This soup is filled with tender ground beef, sweet bell peppers, tomatoes, and rice, making it a satisfying meal that the whole family will love.
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 tablespoon olive oil (if using lean meat)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large bell peppers (1 red, 1 green), diced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 4 cups low-sodium beef broth
- 3/4 cup uncooked long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1–2 teaspoons sugar (optional, to balance acidity)
- Chopped fresh parsley (for garnish, optional)
- Shredded cheddar or mozzarella cheese (for serving, optional)
Instructions
- Brown the Meat: Set the Instant Pot to Sauté (Normal/Medium). Once hot, add olive oil (if needed) and ground beef. Cook, breaking up the meat with a wooden spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if necessary.
- Sauté Vegetables: Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add Peppers and Seasonings: Add diced bell peppers, Worcestershire sauce, basil, oregano, salt, pepper, and smoked paprika. Stir to combine and cook for 2 more minutes.
- Deglaze Pot: Pour in a splash of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This helps prevent the “burn” warning.
- Add Remaining Ingredients: Add diced tomatoes (with juice), tomato sauce, remaining beef broth, and uncooked rice. Stir everything together. If desired, add sugar to balance acidity.
- Pressure Cook: Lock the Instant Pot lid and set the valve to Sealing. Select Pressure Cook (Manual) on High for 6 minutes.
- Natural Release: When the cooking time ends, let the pressure release naturally for 5–10 minutes, then carefully quick release any remaining pressure.
- Stir and Serve: Open the lid. Stir the soup well—if it’s too thick, add a splash of water or broth to reach your desired consistency. Taste and adjust seasoning if needed.
- Garnish: Ladle into bowls and garnish with chopped parsley and shredded cheese, if desired. Serve hot.
Tips
- Meat Options: You can substitute ground turkey, chicken, or even plant-based crumbles for the ground beef. If using extra lean meat, add a touch more olive oil for sautéing.
- Rice Tips: Long-grain white rice works best and cooks evenly. Brown rice will require a longer cook time and extra liquid; for brown rice, pressure cook for 15 minutes.
- Prevent Burn Notice: Always deglaze the pot after sautéing the meat and vegetables to remove browned bits. This helps avoid the Instant Pot’s burn warning.
- Make It Ahead: To prevent rice from getting mushy when making ahead, cook rice separately and add to the soup just before serving or reheating.
Serving Suggestions
This hearty soup is a meal on its own, but you can round it out with a few simple sides for a complete dinner:
- Crusty Bread: Serve with warm, crusty bread or garlic toast to soak up the flavorful broth.
- Simple Salad: A crisp green salad with vinaigrette balances the rich flavors of the soup.
- Cheese Topping: Sprinkle bowls with shredded cheddar, mozzarella, or Parmesan for extra creaminess.
- Hot Sauce: Offer hot sauce or red pepper flakes at the table for those who like a little heat.
Variations
- Vegetarian Version: Omit the ground meat and use plant-based crumbles or double the bell peppers and add a can of drained, rinsed black beans or kidney beans for protein.
- Low-Carb: Skip the rice and substitute with riced cauliflower. Stir in the cauliflower after cooking, letting it heat through in the hot soup for 2–3 minutes before serving.
- Spicy: Add a diced jalapeño with the bell peppers or a pinch of cayenne pepper for extra kick.
- Italian-Style: Stir in a handful of baby spinach and finish with a swirl of pesto for a fresh twist.
- More Veggies: Add diced carrots, celery, or zucchini with the bell peppers for extra nutrition and flavor.
Storage and Reheating
Leftover stuffed pepper soup keeps well and can even taste better the next day as the flavors meld. For best results, follow these storage guidelines:
- Refrigerator: Store cooled soup in an airtight container for up to 4 days.
- Freezer: Freeze soup (preferably without rice, to avoid mushiness) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat soup gently on the stovetop over medium heat, stirring occasionally, until steaming hot. If reheating from frozen, thaw first for best texture. If the soup has thickened, add a splash of broth or water to loosen it as it warms.
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and extra liquid. Increase the pressure cook time to 15 minutes and add an extra 1/2 cup of broth. Alternatively, cook brown rice separately and add it at the end. - What if my soup is too thick?
This soup thickens as it stands, especially after refrigeration. If it’s too thick, simply stir in more beef broth or water until it reaches your preferred consistency. - Can I double the recipe in my Instant Pot?
If you have a 6-quart or larger Instant Pot, you can double the ingredients as long as you do not fill the pot past the “Max Fill” line. Cooking time remains the same, but it will take longer to come to pressure. - Is this soup gluten-free?
Yes, as written, this recipe is gluten-free. Just make sure your broth and Worcestershire sauce are certified gluten-free, as some brands may contain wheat. - How do I keep the rice from getting mushy in leftovers?
If you plan to have leftovers or freeze the soup, cook the rice separately and add it just before serving or reheating. This keeps the rice from overcooking and getting mushy in the soup. - Can I use quinoa or another grain instead of rice?
Absolutely! Quinoa or small pasta shapes (like orzo) can be used in place of rice. Adjust the cooking time as needed: quinoa cooks in about 1 minute under pressure, while small pasta may take 4–5 minutes.
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