Stuffed Pepper Soup
This simple stuffed pepper soup features a delightful blend of bell peppers, ground beef, tomatoes, and rice, all simmered together into a comforting dish. You can prepare it on the stovetop or in an Instant Pot for added convenience!
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Ingredients
- 3 cups cooked brown rice
- 1 cup finely diced onion
- 3 cloves garlic
- 2 cans
- 1 ¾ cups tomato sauce
- 2 cups reduced sodium
- ½ tsp dried marjoram
- salt and fresh pepper to taste
- ½ cup chopped green bell pepper
- 1 lb 95% lean ground beef
- ½ cup chopped red bell pepper
Instructions
- 1
In a spacious pot or Dutch oven, brown the ground meat over high heat, seasoning it generously with salt.
- 2
If there's excess fat, drain it off, then lower the heat to medium-low and incorporate the peppers, onions, and garlic.
- 3
Sauté the mixture for approximately 5 minutes over low heat.
- 4
Stir in the tomatoes, tomato sauce, chicken broth, marjoram, and adjust the seasoning with salt and pepper to your liking. Cover the pot and let it simmer on low heat for 30 minutes.
- 5
Ladle about 1½ cups of soup into each bowl, then garnish with ½ cup of cooked brown rice.
- 6
For the Instant Pot, press the sauté button and coat the pot with nonstick spray. Add the ground meat along with the salt and cook until it’s no longer pink, which should take about 5 to 8 minutes.
- 7
If necessary, drain any excess fat, then mix in the peppers, onions, and garlic, cooking for 4 to 5 minutes.
- 8
Next, add the tomatoes, tomato sauce, chicken broth, marjoram, and season with salt and pepper to taste. Secure the lid and cook on high pressure for 15 minutes. Allow for a natural release afterward.
- 9
Serve approximately 1½ cups of soup in each bowl, topping it off with ½ cup of cooked brown rice.
Nutrition Information
Notes & Tips
- Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
- Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.