Cozy Stuffed Pepper Soup

This hearty and comforting stuffed pepper soup brings together tender ground beef, sweet bell peppers, rice and a rich tomato base—all in one simple and satisfying pressure-cooked dish.

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Prep Time 10

Cook Time 40

Total Time 50

Servings 6 people

Calories 374 kcal

Equipment

1 Pressure cooker

Ingredients

Main ingredients

1 lb lean ground beef browned
2 tablespoon olive oil divided
salt and freshly ground black pepper to taste
1 small yellow onion chopped (about 1 cup)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cloves garlic minced
2 cans petite diced tomatoes 14.5 oz each
1 can tomato sauce 15 oz
1 can low-sodium beef broth 14.5 oz
2 ½ tablespoon fresh parsley chopped, plus more for garnish
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup uncooked long grain rice white or brown
cheddar or mozzarella cheese for serving, optional

Instructions

Heat 1 tablespoon olive oil in your pressure cooker on medium-high. Add ground beef, season with salt and pepper, and brown while breaking up. Drain and set aside.
Add remaining 1 tablespoon olive oil. Stir in chopped onion, red bell pepper, and green bell pepper. Cook on medium heat for about 5 minutes until softened.
Add minced garlic and sauté for about 1 minute until fragrant.
Return the browned beef to the pot. Add diced tomatoes, tomato sauce, and beef broth. Stir everything to combine.
Seal the pressure cooker lid and set to high pressure for 6 minutes. Use natural release after cook time for best flavor and rice texture.
After pressure drops, open the lid and stir in parsley, basil, and oregano. Adjust seasoning if needed. Serve warm with cheese and extra parsley if desired.

Notes

For a lighter version, use ground turkey instead of beef. Skip cheese if desired. For leftovers, store rice separately to prevent sogginess. Great reheated the next day!