This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Pressure Cooker Stuffed Pepper Soup is best soup to make this fall. It’s stuffed peppers in a bowl, way easier to eat, faster to prep, and everybody loves this recipe… this is a win all the way around.
I must confess… today I’m picking favorites:
Pressure Cooker Stuffed Pepper Soup.
Ah, and now I’m craving this soup all over again. Who doesn’t love stuffed peppers? Ground beef, rice, beans, and tomatoes all stuffed into a bell pepper and baked in the oven with cheese.
Well this is stuffed peppers in soup form… and it’s way easier.
It’s just another reason why I love my pressure cooker. I’m sure you could make this in the slow cooker or on the stovetop too, but I haven’t tried it.
Stuffed pepper soup is all warm and comforting and flavorful and loaded with colorful veggies.
I used BUSH’S® Mild Black Chili Beans that has seasonings and spices packed into every bean, so you don’t need to add a bunch of different spices to make your soup taste good.
If you need a vegetarian stuffed soup recipe made in the pressure cooker, leave out the beef and use veggie broth. BUSH’S® Mild Black Chili Beans provide lots of protein and satiating fiber to keep you fuller longer.
I love serving Pressure Cooker Stuffed Pepper Soup with a little shredded cheese and cool dollop of sour cream. SO refreshing and incredibly yum! You don’t want to wait to try this stuffed soup recipe.
Ingredients for Stuffed Pepper Soup
Onion
Garlic
Ground Beef
Fresh Parsley
Fire Roasted Tomatoes
BUSH’S® Mild Black Chili Beans
Uncooked Rice
Beef Broth
Lots of Tri-Colored Bell Peppers
Stuffed Pepper Soup is great for meal prep and freezes well too! In fact, imma go defrost a bag of soup to have for lunch today.
Oh yes!
Stuffed Pepper Soup
Description
Pressure Cooker Stuffed Pepper Soup is best soup to make this fall. It’s stuffed peppers in a bowl, way easier to eat, faster to prep, and everybody loves this recipe… this is a win all the way around.
Scale
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon Italian seasonings
- ¼ cup chopped fresh parsley
- ¼ – ½ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 (15 oz) can fire roasted tomatoes
- 1 can BUSH’S® Mild Black Chili Beans
- 1 cup uncooked rice
- 32 oz beef broth
- 4 bell peppers, large chunks
Instructions
- Heat oil in pressure cooker or in a separate pan. Add onion and cook down a little before adding garlic to saute until fragrant.
- Stir in ground beef and cook until browned; once meat is cooked, turn off the heat on your pressure cooker or stove.
- Add Italian seasonings, parsley, and red pepper flakes to taste.
- Stir in tomatoes, BUSH’S Black Chili Beans, rice, broth, and bell peppers.
- Place lid on pressure cooker, and seal the pot. Cook on high pressure for 15 minutes, and then quick release steam to allow pot to depressurize before removing lid.
- Enjoy bowl of stuffed pepper soup with shredded cheese and sour cream if desired.
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 408
- Sugar: 7g
- Sodium: 1035mg
- Fat: 11g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 47mg
Keywords: stuffed pepper soup, instant pot, pressure cooker, beef, healthy
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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