Cozy Stuffed Pepper Soup: A Pressure Cooker Delight
This cozy stuffed pepper soup is the ultimate pressure cooker meal - hearty, flavorful, and full of savory beef, peppers, tomatoes, and tender rice. It’s an easy, feel-good dinner that’s perfect for chilly nights.
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 1 lb lean ground beef
- 2 tablespoon olive oil divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped
- 1 cup chopped red bell 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 optional, for topping
Instructions
Instructions
- Heat 1 tablespoon olive oil in the pressure cooker over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned. Drain and remove to a plate.
- Add remaining tablespoon of olive oil to the pot. Add onion, red bell pepper, and green bell pepper. Sauté about 5 minutes then stir in garlic and cook for 30 seconds.
- Return cooked beef to the pot. Add diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Stir to combine and scrape bottom of the pot to prevent burning.
- Seal lid and bring to high pressure. Set timer for 10 minutes. Once done, quick release the pressure carefully.
- Open lid safely. Stir soup and adjust salt and pepper to taste. If rice needs more cooking, simmer uncovered a few minutes until tender.
- Serve hot, garnished with fresh parsley and cheese if desired.
Notes
Store leftovers in the fridge for up to 4 days or freeze for later. Add a splash of broth if reheating and soup seems too thick. For best texture, store rice separately and combine when serving.