Easy Stuffed Pepper Soup
This healthy Stuffed Pepper Soup recipe is an easy weeknight meal! Instant Pot Stuffed Pepper soup with rice is a kid-friendly dinner that you can make in the Crockpot or right on the stove.
Servings: 4 servings
Calories: 371kcal
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
Seasonings:
- 1 clove garlic minced
- 2 tsp oregano
- ¼ tsp black pepper
- ⅛ tsp salt
Instructions
Pressure Cooker:
- Sauté the ground turkey until 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.
Crockpot:
- Brown the ground turkey in a skillet over medium heat. 1 lb ground turkey
- Add the ground turkey, broth, tomatoes, tomato sauce, chopped peppers and onion, black pepper, garlic, oregano, and salt to the Crock Pot. 2 cups chicken broth, 14.5 oz diced tomatoes15 oz tomato sauce, 3 medium bell pepper, 1 medium onion, ¼ tsp black pepper, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt
- Cover and cook on low for 6-8 hours.
- Add your uncooked rice about 1 hour before cook time is finished. You can also cook rice separately and add it right before serving. 1/2 cup brown rice
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
The previous recipe was the same except for the seasonings–if you prefer that recipe, omit the spices in the above recipe and add these instead:
- 1/2 teaspoon basil
- 1 clove of garlic
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1/4 teaspoon black pepper
Nutrition
Calories: 371kcal | Carbohydrates: 40g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 161mg | Potassium: 1234mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4162IU | Vitamin C: 163mg | Calcium: 105mg | Iron: 5mg