Low Calorie Instant Pot Stuffed Pepper Soup

Low Calorie Instant Pot Stuffed Pepper Soup is a hearty soup that combines the flavors of classic stuffed peppers with the convenience of a soup. This soup is both delicious and easy to make! Stovetop instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Stuffed Pepper Soup
• Storing & Freezing
• Recipe FAQ's
• More Instant Pot Soup Recipes
• Low Calorie Instant Pot Stuffed Pepper Soup
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Check out my Low Calorie Pepper and Tomato Soup and my Low Calorie Taco Soup for more delicious soup recipes!

Low calorie Instant Pot stuffed pepper soup is a delicious soup that's perfect for a cozy meal.

It's inspired by the classic dish of stuffed peppers, but instead of stuffing peppers with a meat and rice mixture, all the ingredients are combined in a flavorful soup.

Why You'll Love This Recipe

• This recipe is made in the Instant Pot, which means it's quick and easy to prepare.
• This recipe makes a large batch of soup, which means you can enjoy it for several meals or freeze it for later.
• This soup is packed with nutritious ingredients like bell peppers, garlic, and tomatoes. It's a great way to get in your daily dose of vegetables and protein.

Ingredients You'll Need

• Olive Oil: Used for sautéing the onion and ground beef.
• Uncooked White Rice: Adds a hearty texture and substance to the soup, and helps to thicken it.
• Ground Beef: Provides a good source of protein and flavor.
• Stewed Tomatoes: Adds a rich tomato flavor and depth to the soup.
• Garlic: Adds a delicious aroma and flavor.
• White Onion: Adds a sweet and savory flavor.
• Green Bell Peppers: Adds a bright and fresh flavor.
• Beef Broth: Provides a rich and savory base for the soup, adding depth of flavor
• Oregano: Adds an earthy and slightly bitter flavor to the soup, and is also known for its anti-inflammatory properties.
• Basil Leaves: Adds a fresh and slightly sweet flavor.

Step-By-Step Instructions

Step 1: Turn on the Instant Pot to the sauté function. Add the olive oil and heat until hot.

Step 2: Add the ground beef to the Instant Pot and cook until browned, breaking up any large chunks with a spatula or wooden spoon.

Step 3: Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes, or until the onion is translucent.

Step 4: Add the chopped bell peppers to the Instant Pot and sauté for an additional 2-3 minutes, or until slightly softened.

Step 5: Add the can of stewed tomatoes (including the juice), beef broth, uncooked rice, dried oregano, and dried basil leaves to the Instant Pot. Stir well to combine.

Step 6: Close the Instant Pot lid and set the pressure valve to "sealing". Select the "pressure cook" function and set the timer for 8 minutes.

Step 7: Once the cooking time is complete, let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure.

Step 8: Open the Instant Pot lid and stir the soup well. Season with salt and pepper to taste. Serve the soup hot and enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Sautéing the ground beef in the Instant Pot before adding the rest of the ingredients will help to lock in flavor and add texture to the soup.
• Adding uncooked rice directly to the soup will allow it to cook and absorb the liquid, making the soup thicker and more filling.
• Top the soup with shredded cheese and fresh parsley for added flavor and texture. You can also serve the soup with a side of crusty bread or crackers for dipping.

Variations

• Vegetarian: Omit the ground beef and use vegetable broth instead of beef broth. You can add some extra veggies like mushrooms, zucchini, or eggplant to make the soup more filling.
• Turkey or chicken: Use ground turkey or chicken instead of beef for a leaner protein option. The soup will still be flavorful and hearty.
• Low carb: Use riced cauliflower instead of rice to make the soup low carb. You can also add some chopped kale or spinach for added nutrients.

Stovetop Stuffed Pepper Soup

1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the ground beef to the pot and cook until it's browned, breaking it up into smaller pieces with a spatula or wooden spoon. Drain any excess fat if necessary.
3. Add the diced onion and minced garlic to the pot. Sauté for about 2-3 minutes, or until the onion becomes translucent.
4. Stir in the diced bell peppers and continue to cook for another 2-3 minutes until they start to soften.
5. Add the can of stewed tomatoes (including the juice), beef broth, uncooked rice, dried oregano, and dried basil leaves to the pot. Mix well to combine all the ingredients.
6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and the flavors have come together. Stir occasionally to prevent sticking.
7. Once the rice is cooked, season the soup with salt and pepper to taste. You can adjust the seasoning based on your preferences.

Storing & Freezing

Storing: Let the soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.

Freezing: Let the soup cool to room temperature, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months.

Thawing: When you're ready to enjoy the soup, thaw it in the refrigerator overnight or place the freezer bag in a bowl of warm water until it's thawed.

Reheating: Reheat the soup in the microwave or on the stovetop until it's heated through. You may need to add a little extra broth or water to the soup to help it rehydrate and regain its texture.

Recipe FAQ's

More Instant Pot Soup Recipes

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