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This Easy Stuffed Pepper Soup is a healthy and hearty meal. If you love stuffed peppers, you will love this delicious soup recipe!
Stuffed Pepper Soup is an easy meal to get on the table–just a few healthy ingredients and it pretty much makes itself. This is a great soup recipe for meal prep right alongside my Wild Rice and Mushroom Soup, this Vegan Minestrone Soup, and this Vegan Chili Recipe.
The Best Meal Prep Recipe
This recipe is easy to freeze and reheats well in the microwave, making it one of my favorite meal prep recipes! Store the cooked and cooled stuffed pepper soup in an airtight container until you’re ready to eat. This hearty soup keeps well in the refrigerator for up to a week, or in the freezer for 2 months. If you freeze this, thaw in the fridge overnight and then heat in the microwave for a quick meal.
Enjoy!
– Becca
Are we the only ones who have a tradition of warm and filling soup or chili on Halloween night? We love making this on Halloween because it’s a warm and filling meal that’s easy to let sit in a pot for a bit. Of course, we make these Spooky Coffin Pop Tarts for Halloween morning every year.
Ingredients in Easy Stuffed Pepper Soup
See the recipe card for full information on ingredients and quantities.
- Ground turkey: I prefer to use ground turkey because it is lower in saturated fat than ground beef of the same fat percentage. Any ground meat, like ground beef or even ground chicken will work for this stuffed bell pepper soup.
- Brown rice: Use dry and uncooked rice, not instant rice.
How to make Stuffed Pepper Soup in the Instant Pot
Step 1: Dice the bell peppers and onions and set them aside.
Spray your pot with olive oil or nonstick cooking spray and press the sauté button. Add the ground meat to the pot and stir it occasionally until it is no longer pink.
Drain the liquid, if necessary (this is probably necessary only if you use ground beef).
Step 2: Add the other ingredients to the Pressure Cooker: broth or water, tomatoes (including the juice), tomato sauce, the uncooked rice, diced bell peppers and onions, black pepper, garlic, oregano, and salt.
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Step 3: Close the lid and turn your valve to from Venting to Sealing. Cook on high pressure for 15 minutes.
When the soup is finished cooking, immediately release the pressure quickly by moving the valve to “vent.” This is called a Quick Release and will make the steam come out of the pot fast, so keep your hands clear.
Step 4: Season with salt and pepper to taste.
Recipe Tips
- If you choose to use white rice in this stuffed peppers soup recipe instead of brown, you can reduce the pressure cooker cook time to 4 minutes.
- Test your cooked rice to make sure it is done before eating. If the rice is old or stale, it will not cook as fast and might need some more time.
- If you’re looking for a lower carb version of this soup, you can substitute cauliflower rice (just warm it separately and add it to the soup right before eating) or you can leave out the rice completely.
Stuffed Pepper Soup FAQs
This delicious recipe uses ground turkey, onion, bell peppers, diced tomatoes, tomato sauce, brown rice, and chicken broth.
Make sure that you’ve added all of the seasonings that the recipe called for. I don’t add much salt to my recipes, so you may want to add salt and pepper to taste.
Our Stuffed Pepper Soup is made with brown rice and minimal ingredients. It’s a filling meal that will keep you full for a while.
Healthy Eating Plans
21 Day Fix Containers:
If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.
2B Mindset:
This is a great lunch recipe on the 2B Mindset plan.
More Healthy Soups and Stews
If you tried this recipe for Easy Stuffed Pepper Soup or any other recipe on my site please leave a rating and let me know how it went in the comments!
Easy Stuffed Pepper Soup
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Equipment
- Instant Pot 6 qt
- Sealing Rings
- Kitchen Knife
Ingredients
- 1 lb ground turkey you can use beef or chicken if you'd like
- 1 medium onion chopped (any type will do!)
- 3 medium bell pepper chopped (I've added up to four peppers, and it's yummy!)
- 14.5 oz diced tomatoes including the liquid
- 15 oz tomato sauce
- ½ cup brown rice short grain
- 2 cups chicken broth or water
- 1 clove garlic minced
- 2 tsp oregano
- ¼ tsp black pepper
- ⅛ tsp salt
Instructions
Pressure Cooker:
- Sauté the ground turkey until it's no longer pink. Drain liquid, if necessary. 1 lb ground turkey
- Add all of the other ingredients to the pressure cooker. Close the lid and seal your vent. 1 medium onion, 3 medium bell pepper, 14.5 oz diced tomatoes, 15 oz tomato sauce, 1/2 cup brown rice, 2 cups chicken broth, 1 clove garlic, 2 tsp oregano, ¼ tsp black pepper, ⅛ tsp salt
- Cook on high pressure for 15 minutes.
- Quick pressure release. If you'd like to let the pressure release naturally for a few minutes, it'll be fine sitting there.
Stovetop:
- Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
- Add broth, tomatoes, tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 40-45 minutes. 2 cups chicken broth, 14.5 oz diced tomatoes, 15 oz tomato sauce, 3 medium bell pepper, 1/2 cup brown rice, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt, ¼ tsp black pepper
- Test the rice to make sure it's cooked enough for you before removing the soup from the stovetop.
Video
Notes
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Press the Sauté button and allow soup to cook for 5 more minutes, then turn the pot off and allow it to rest for 5 minutes.
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Place the lid back on the pot, set the valve to Sealing again, and set the time for 2 minutes. The soup will continue cooking as it comes back to pressure. Quick pressure release when cook time is finished.
Nutrition
Make This Recipe?
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Flavor was good but could not get the rice to be cooked. 35 mins and still not cooked
Hi Katie,
We’re so sorry that the stove top cooking time was incorrect in this recipe. We understand how frustrating it must have been to follow the recipe carefully and have the rice not completely cooked in the end.
We appreciate you bringing this to our attention and have corrected the post with a more accurate cook time of 40-45 minutes.
I also used riced cauliflower instead of rice.
So yummy! Family and friends loved it! I will make it again!
Omg… soooooo easy, delicious and comforting!
Thank you for posting sooo many healthy, delicious, and easy to make meals for us busy moms.
Truly a lifesaver!!
Thanks again
This soup was delicious. Made it for relatives who were thoroughly impressed. Good job!
I loved this and ate it for lunch and dinner for three days straight and then was sad when it was gone. I added Worcestershire sauce while it was cooking and put a blue container full of shredded cheese on top of it. So good!
Can I leave out the rice? My daughter has a rice intolerance. We tend to use quinoa as a substitute. My thought would be to cook everything without the rice, and then add cooked quinoa at the end, since rice and quinoa do not cook the same. Do you think that would work? Maybe reduce the liquid a bit, since rice soaks in liquid? Just wondering any thoughts on this. Thanks!
Absolutely – this is what I would do! Maybe reduce the liquid, but set it aside in case you need it after the recipe is finished cooking.
I made this tonight for dinner I followed the recipe to a T..yet it had hardly any flavor and did not come out as a “soup” it was mushy like. But I’m still giving it 4 stars because it was quick and easy to make in my Ninja Foodi! An I’m new to cooking in the ninja foodi period so I’m sure it was just me.
Made it with the Instant Pot and rice is not cooked after 8 minutes.
Hey there! There are directions in the post above for what to do if the rice isn’t cooked.
My daughter sent me the recipe she had made it with ground turkey and cooked it in the slow cooker. She said it was soooo good. I made this tonight using the stove top directions. By the end of the 20-25 mins of simmering all the liquid Evaporated. I’m assuming I should have covered the pot. I added more beef broth at the end , enough to make it into a soup. It was Delicious ! my wife and I had 2 bowls. I made it with ground beef and beef broth. This recipe is a keeper ! Thank you