Instant Pot Stuffed Bell Pepper Soup

What kind of bell peppers should I use?

Honestly, you can use any kind! This recipe used green bell peppers, but you could easily use a mixture of those, red bell peppers, or another color.

The cool thing is, each color has different kinds of nutrients. So if you want a whole rainbow of nutrition, add more colors!

In this recipe, I used brown rice. Any other type will work too: White rice, jasmine rice, etc.

I prefer brown rice most of the time because of its higher fiber content. Not that white rice is unhealthy; but I usually stay full longer with brown rice.

I also cooked my rice ahead of time in a rice cooker. You’re welcome to do that, or use the stovetop to make rice.

I haven’t added uncooked rice to cook along with the soup, so I can’t say for sure how long to cook if you do it that way. White rice will cook faster than brown, though.

Ingredients you’ll need:

• Ground meat (Lean ground beef, ground turkey, ground chicken, or your favorite)- I used ground turkey here
• Cooked rice
• Bell peppers
• Chicken broth or beef broth
• Garlic
• Olive oil
• Diced tomatoes
• Tomato sauce
• Salt and black pepper
• Oregano and basil

Lay the ground turkey on the bottom of the Instant Pot and press the Saute button. Stir the meat and cook for about minutes.

In the meantime, dice the bell peppers and onion. To save time, you can buy a bag of frozen peppers and onions!

Add the vegetables to the Instant Pot, along with the garlic and olive oil. Cook until the meat is fully browned and the vegetables are soft.

Turn off the Instant Pot and add the diced tomatoes, tomato sauce, broth, and seasonings.

Place the lid on and flip the switch to Sealing. Pressure cook for 4 minutes- the Instant Pot will take about 10 minutes to heat up first.

When it’s finished, let the Instant Pot naturally release for about 8 minutes, then flip the switch to Venting to release the rest of the pressure.

At this point, you can either mix the rice in with the soup or put the rice in your bowls first, then add the soup.

Either way, divide into individual bowls and top with cheddar cheese, sour cream, or other favorite toppings!

Store any leftovers in an airtight container in the fridge for 3-5 days. It’s even better the next day!

You can certainly use your crock pot instead of a pressure cooker! Just cook the ground meat and vegetables on the stovetop first, then transfer to your slow cooker.

Add the remaining ingredients and cook on LOW for 6-8 hours. You’ll find these directions in the recipe below!

To cook on the stove top, cook the ground meat and vegetables in a large pot on medium-high heat. Add the remaining ingredients and simmer for 25-30 minutes. You can find these directions in the recipe below!

I love that this delicious soup is freezer friendly! After cooking, carefully pour the soup into a gallon-size freezer bag. Seal and lay flat on a baking sheet, then place in the freezer.

You can either cook the rice now and freeze separately, or cook the rice the day you plan to eat.

For best results, eat this soup within 3 months of freezing. It won’t go bad, but you’ll risk freezer burn.

While this soup can be enjoyed on its own, you can certainly add side items to round out the meal.

Some of my favorites include:

• Side salad
• Breadsticks (Try homemade ones in a bread machine!)
• Grilled cheese sandwiches

This soup is a great option for a busy weeknight. Leave a comment and tell me: What are your favorite soups? I’m looking for more ideas!

In the mood for actual stuffed peppers? Try my freezer-friendly Stuffed Pepper Recipe!