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    Home » Instant Pot

    Low Calorie Instant Pot Stuffed Pepper Soup

    Published: November 13, 2020 · Modified: September 25, 2023 by Kate · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

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    Pinterest pin of low calorie 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!

    Soup in a bowl.
    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
    • #respond

    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.

    Soup in a bowl that is set on a kitchen towel.

    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

    Labeled ingredients for the stuffed pepper soup.
    • 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

    Steps to make the stuffed pepper soup.

    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!

    Soup topped with tomatos and green bell pepper chunks.

    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

    Can I use canned diced tomatoes instead of stewed tomatoes?

    Yes, you can use canned diced tomatoes in place of stewed tomatoes in this recipe. However, the flavor and texture of the soup may be slightly different.

    Can I add more vegetables to the soup?

    Yes, you can add more vegetables to the soup to suit your taste preferences. Some good options include mushrooms, zucchini, and spinach.

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    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!

    Thumbnail of low calorie stuffed pepper soup.

    Low Calorie Instant Pot Stuffed Pepper Soup

    5 from 10 votes
    By Kate
    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!
    Pin Recipe Print Recipe Save RecipeSaved!
    Prep 15 minutes mins
    Cook 5 minutes mins
    Total 20 minutes mins
    Servings 6 Servings
    Calories 351kcal
    Prevent your screen from going dark

    Special Equipment

    • Instant Pot Pressure Cooker
    • Nylon Ladle
    • Measuring Spoons and Cups

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 medium white onion diced
    • 1 pound 93/7 ground beef
    • 2 garlic cloves minced
    • 1 teaspoon dried oregano
    • 3 basil leaves
    • 2 medium green bell peppers diced
    • 43.5 ounces stewed tomatoes
    • ½ cup white rice uncooked
    • 32 ounces beef broth

    Instructions
     

    • Turn on the Instant Pot to the sauté function. Add the olive oil and heat until hot.
    • Add the ground beef to the Instant Pot and cook until browned, breaking up any large chunks with a spatula or wooden spoon.
    • Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes, or until the onion is translucent.
    • Add the chopped bell peppers to the Instant Pot and sauté for an additional 2-3 minutes, or until slightly softened.
    • 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.
    • Close the Instant Pot lid and set the pressure valve to "sealing". Select the "pressure cook" function and set the timer for 8 minutes.
    • Once the cooking time is complete, let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure.
    • Open the Instant Pot lid and stir the soup well. Season with salt and pepper to taste. Serve the soup hot and enjoy!

    Notes

    • 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.
    • 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.

    Nutrition

    Calories: 351kcalCarbohydrates: 35gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 47mgSodium: 520mgFiber: 4gSugar: 15g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Give it a star rating and leave a comment below!

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    Reader Interactions

    Comments

    1. Kelly

      December 02, 2020 at 11:28 pm

      How would I adjust for unthawed (still frozen) ground beef?

      Reply
      • simplylowcal

        December 03, 2020 at 3:20 pm

        Hi Kelly, the ground beef is cooked first on the sauté mode, so I would just make sure it's cooked though before locking the lid and starting the pressure cooker.

        Reply
    2. Jen

      November 14, 2020 at 2:01 am

      For the rice, do you use instant white rice?

      Reply
      • simplylowcal

        November 14, 2020 at 3:46 pm

        Hi Jen, I use regular white rice. It cooks really quickly in the Instant Pot.

        Reply
    3. Tara

      November 13, 2020 at 11:57 pm

      Oh yum! This week has been our first of the season with cooler weather and this stuffed pepper soup would be absolutely perfect. Such a great use of the instant pot!

      Reply
    4. Nathan

      November 13, 2020 at 11:00 pm

      Huge fan of stuffed peppers, and I love that this soup is so convenient in the instant pot!!

      Reply
    5. Jess

      November 13, 2020 at 10:23 pm

      Instant Pot recipes are my jam! This is a great recipe!

      Reply
    6. Patty at Spoonabilities

      November 13, 2020 at 10:03 pm

      We all love stuffed peppers and this soup is so perfect! All the tasty goodness in an easy and comforting soup!

      Reply
    5 from 10 votes (6 ratings without comment)

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