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Cozy Stuffed Pepper Soup

This comforting soup combines ground beef, sweet bell peppers, rice, and herby tomato broth into a hearty bowlful—all made faster and deeper-flavored in a pressure cooker.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 374 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

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

Instructions
 

Instructions

  • Heat 1 tablespoon of olive oil in your pressure cooker pot over medium-high heat. Toss in the ground beef, season with salt and pepper, and cook until the brown bits form. Don’t rush, let it get nice color.
  • Drain the fat out (gotta keep broth tasty, not greasy). Transfer the beef to a plate so you can sauté your veggies next.
  • Add the remaining tablespoon of olive oil. Throw in the chopped onion and bell peppers. Sauté them for about 4 to 5 minutes or until softened and kinda sweet-smelling.
  • Stir in the minced garlic and cook for just a minute until it smells real fragrant. Garlic cooks quick and burns easy so watch it close.
  • Return the cooked beef to the pot. Dump in the diced tomatoes, tomato sauce, and beef broth. Stir everything together so you spot all the flavors mixing well.
  • Seal the lid. Bring it up to pressure following your cooker’s pressure build instructions. Cook on high pressure about 6 minutes so rice and beef soften perfectly.
  • Let it do a natural release for about 5 minutes to let soup settle and flavors deepen. After that, use quick release to drop remaining pressure—watch out for those steam cues!
  • Give the soup a taste and adjust seasoning with salt and freshly ground black pepper. Ladle into bowls and add cheese or parsley on top if you’re feeling fancy. Serve hot and enjoy!

Notes

Use brown rice for extra texture and nutrition—just cook a minute or two longer under pressure. Don’t add all the rice at once if you prefer a thinner soup; adjust amounts to personal preference. Store leftovers without rice mixed in for the best texture later.