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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 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
Ingredients in Easy Stuffed Pepper Soup
See the recipe card for full information on ingredients and quantities.
- Ground meat: 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.
Weight Watchers Points:
You can find the WW version right here, including all the point calculations.
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.
-
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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I’m so happy I could cry! Here’s my story- I used this recipe a few months ago and the whole family loved it! Since they decided it was a definite make-again, I bookmarked it in my phone with all my other favorite recipes. Last month, I lost said phone forever and have been searching for this recipe ever since. It was hiding from me until tonight when I guess I finally entered the right keywords and scrolled far enough! I’m so happy to have refound your recipe; I had almost given up and I honestly was not interested in using any other recipe. Thank you so much for not only a great recipe, but all the preparation variations and other information. I apologize for going on so long but I really wanted you to know how special this recipe is to me and the struggle since I lost it! I’ll be writing a hard copy this time for sure! Thanks so much!
Bethany, you made my day with your comment–thank you!! <3
I just made this for the first time and I can say honestly it will not be the last! So simple, and delicious! My family loved it! Thank you so much.
Has anyone tried it with Quinoa instead of rice?
Easy delicious tasted like the peppers were roasted! Yummy!
In the slow cooker version do you add cooked or uncooked rice one hour before the end?
Cooked rice goes in at the end, but uncooked rice can go in about an hour before it’s done cooking :)
Your August 14th (not sure of year) reply to Melissa Deno about adding rice to the crockpot version APPEARS to be incorrect. Your recipe is very clear and says to added UNCOOKED rice 1 hour before the end… OR COOKED rice right at the end. Your reply on 8/14 says that COOKED rice should be added an hour before finishing. Could you clear that up for me? The UNCOOKED option makes more sense to me… even when using a crockpot. Thanks in advance! I love your recipes.
Julie, thank you for letting me know about this! We update posts often, but not comments–I’ll fix this now.
Yes, uncooked rice an hour before the cook time ends and cooked rice right at the end!
And thank you :) Thanks for coming back for more recipes and thank you for taking the time to let me know about this confusing comment!
I made this last night in the instant pot according to directions. My husband, my sister, and I all loved it and am adding it to my Use Often Recipes! Thanks for sharing.
Hi Becca! Just wanted to give you a heads up that this says 14 tsp salt in the chili seasoning recipe and I’m guessing it should be 1/4. Thanks!
You’re the best!! Thank you!
What’s the serving size for 247 cal?
It’s all in the post :)
My family doesn’t care for spicy things (myself included)…is there something else you’d suggest in place of the chili seasoning? Or maybe cutting the amount in half? Thank you :)
You could definitely cut the amount in half!!
Excited to make this today!!How many WW points would this be if I used 93% ground turkey?
Thank you!!
Hi there! In the Recipe notes, I’ve figured out the points for you :)