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October 15, 2020

Instant Pot Stuffed Pepper Soup

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Instant Pot Stuffed Pepper Soup—an easy, filling and healthy-ish meal that has all the flavors of stuffed peppers in soup form.

Pin this recipe for later!

Note: SLOW COOKER recipe instructions are in the recipe card below

Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup

Stuffed peppers and the Instant Pot are a match made in heaven. Make my Instant Pot Mexican stuffed peppers or try traditional stuffed peppers. The only downfall is that there really is only room for 4 stuffed peppers in the Instant Pot. So if you’re looking to serve 8 people try making stuffed pepper soup instead!

Instant Pot Stuffed Pepper Soup is easier to make and can serve more people that normal stuffed peppers! Plus it’s easier to use those skiwampus green peppers from the garden because they are just chopped up instead of stuffed to look pretty.

For my version of stuffed pepper soup I used both beef broth and tomato juice. When I went to the store I bought a big container of tomato juice and the clerk (who was an older woman) asked what recipe I was making. She told me that her mom would always use tomato juice to make cabbage rolls and stuffed peppers. She also told me how her husband didn’t like either of those foods and so she, sadly, didn’t eat those foods anymore. I was sad for her. But looking back I wish I would have told her to make this soup and then freeze the leftovers in individual containers* and have for lunch.

I hope you try out stuffed pepper soup soon! It is perfect for a chilly night. Serve with garlic bread or these amazing little caesars breadsticks!

More Instant Pot Soup Recipes…

Instant Pot Pasta Fagioli Soup

Instant Pot Frito Pie Chili

Instant Pot Sausage Lentil Rice Soup

Instant Pot Cabbage Roll Soup

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stuffed pepper soup recipe

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Instant Pot Stuffed Pepper Soup


★★★★★

4.9 from 8 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
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Description

An easy, filling and healthy-ish meal that has all the flavors of stuffed peppers in soup form.


Ingredients

Scale
  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 oz) can diced or crushed tomatoes
  • 3 1/2 cups beef broth
  • 2 cups tomato juice
  • 1 cup uncooked long grain white rice or converted rice
  • Parmesan and mozzarella cheese, for topping
  • Salt and pepper to taste

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Then add in the onion, salt, pepper, garlic powder and Italian seasoning. Brown the beef for about 5 minutes. Turn off Instant Pot.
  2. Add in the peppers, tomatoes, broth, tomato juice and rice. Scrape the bottom of the pot so that nothing is sticking.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  4. Salt and pepper to taste. Ladle into bowls and top with cheeses. 

Slow Cooker Instructions:

  1. In pan on the stove over medium high heat brown the beef and sauté the onion. Add to the slow cooker.
  2. Add in the salt, pepper, garlic powder and Italian seasoning, peppers, tomatoes, broth, tomato juice and rice.
  3. Cover and cook on low for 4-6 hours, or until rice is tender. All slow cookers cook differently. 
  4. Salt and pepper to taste. Ladle into bowls and top with cheeses. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve the recipe in 3 quart pot.

  • Category: Soup
  • Method: Instant Pot or Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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36 Comments Filed Under: All Recipes, Beef, Can Be Gluten Free, Healthy, Instant Pot, Soups, Slow Cooker

Recommendations

Comments

  1. Lee Ann says

    October 16, 2022 at 4:38 pm

    I thought I had rice when I started making tonight! I’m hoping I can substitute with orzo pasta?!?! If someone happens to see this soon, let me know if I need to adjust recipe for orzo? I have no idea… we will see Lol

    Reply
    • Karen says

      October 21, 2022 at 9:45 pm

      Orzo cooks very quick so you’d only need a 1 minute pressure cook time

      Reply
  2. Lori Sari says

    September 4, 2022 at 9:45 am

    I love this recipe! I had precooked brown rice so I just added 2 cups at the end. I also added 1 extra pepper. 😋

    ★★★★★

    Reply
    • Karen says

      September 6, 2022 at 4:11 pm

      Mmmm! Sounds awesome!

      Reply
  3. Kat says

    July 27, 2022 at 1:01 pm

    I was wondering how long can this be stored in the refrigerator and the freezer?
    I’m gonna make this very soon 😊

    Reply
    • Karen says

      August 1, 2022 at 9:42 am

      5 days in the fridge and up to 3 months in the freezer 🙂

      Reply
  4. Sherri says

    January 8, 2022 at 9:07 am

    Made this recipe today. Definitely a winner. I will be making this often. The only change I made was I used an extra green pepper because I love them so much and I had extra on hand. It wasn’t needed, recipe is awesome.

    ★★★★★

    Reply
    • Karen says

      January 8, 2022 at 9:58 pm

      Thanks Sherri!

      Reply
  5. Jim Bob says

    November 28, 2021 at 4:04 pm

    Howdy Karen

    Stuffed pepper soup has just been added as another winner at my house. I just ate the last of the previous casserole before Thanksgiving, now all of the left overs are gone, I just made Stuffed pepper soup to help start the new week. Plenty of college football and college basketball till the New Year and I like a hot quick meal with bell pepper anything. Thanks for the new recipe.

    Is your old recipe book with the spiral to lay flat when open and flat I hope it is still available at the Black Friday price? I just found some extra money.

    ★★★★★

    Reply
    • Karen says

      November 30, 2021 at 5:20 pm

      This is a good one! Glad you liked it Jim Bob. I’m sorry the cookbook is no longer available 🙁

      Reply
  6. Karen says

    November 26, 2021 at 3:02 pm

    I’ve made this several times, delicious! Thank you Karen

    ★★★★★

    Reply
    • Karen says

      November 27, 2021 at 7:03 pm

      Thanks for the 5 stars!

      Reply
  7. Mike says

    October 22, 2021 at 12:04 pm

    Possible to do this with basmati rice?

    Reply
    • Karen says

      October 23, 2021 at 9:09 am

      Yes I would just add it in and make no changes. Should be fine!

      Reply
  8. Sue P says

    June 7, 2021 at 12:30 pm

    Hi there! I was wondering if I could use those little frozen meatballs in a bag instead of the ground beef? I bought a couple of bags on sale, a we don’t care for them on their own, but ‘soaked’ in yummy tomato soup goodness, they should be fine. Would that effect the 5 minute pressure cook time? I mean, they are precooked, so…🤔🤷🏻‍♀️ Thanks for your help! Hoping to make it tonight! 👍🏻😁

    Reply
    • Karen says

      June 8, 2021 at 1:25 pm

      Sure I bet that would work!

      Reply
  9. Rosemary Correia says

    February 19, 2021 at 12:42 pm

    This soup was really delicious. I did swap out the tomato juice for V-8 since we like that better and used homemade turkey/vegetable broth. My 4-year old granddaughter ate a full bowl along with a slice of garlic toast made from a slice of French bread (your recipe which is excellent) which we refer to as Italian bread in our area because of the shape. Thank you for the great recipes

    ★★★★★

    Reply
    • Karen says

      February 19, 2021 at 12:56 pm

      Sounds like a delicious version! And I love garlic toast mmmm

      Reply
  10. Craig Ruston says

    February 16, 2021 at 5:27 pm

    My instant pot doesn’t have a Soup button, any suggestions how to set it with pressure?

    Reply
    • Karen says

      February 17, 2021 at 12:42 pm

      That’s fine, just use pressure cook setting for 5 minutes

      Reply
  11. Bekah says

    January 10, 2021 at 10:56 am

    I love this recipe! I don’t eat beef, so I used ground turkey and turkey broth. It was so good. I made a double batch, gave some to my mom, and have leftovers in my freezer.

    Reply
    • Karen says

      January 11, 2021 at 6:55 pm

      Love that you were able to share with mom!

      Reply
  12. JoAnn g says

    December 24, 2020 at 7:20 am

    What can be used to substitute the tomato juice?

    Thank you

    Reply
    • Karen says

      December 28, 2020 at 9:10 pm

      you could just use all broth instead

      Reply
  13. Kim says

    December 2, 2020 at 2:05 pm

    This sounds delicious! Do you drain out the grease after browsing the meat?

    Reply
    • Karen says

      December 2, 2020 at 7:27 pm

      My meat didn’t have much if any grease but if yours does then I would.

      Reply
  14. Kim B. says

    November 16, 2020 at 1:54 pm

    WHOA! This stuff just became the new food BOMB at our house. Hubby REALLY loves it, so do in-laws, since there’s always enough to share. Now, they’re hooked on it as well. Not a problem, so EZ to throw together. Thanks, Karen, for doing all the hard work, so that we can reap all the yummy benefits.

    ★★★★★

    Reply
    • Karen says

      November 16, 2020 at 6:50 pm

      Ahh, you’re welcome Kim!

      Reply
  15. Mary says

    October 22, 2020 at 12:15 pm

    I used precooked brown rice and low sodium spicy v8 juice.
    I am on low sodium diet so I let my husband add extra at the table if he thinks it needs more.

    ★★★★

    Reply
    • Karen says

      October 23, 2020 at 11:52 am

      Good ideas Mary!

      Reply
  16. Will S. says

    October 18, 2020 at 11:12 am

    My family loves stuffed peppers, but that can be time consuming to make, plus you need perfectly shaped peppers which are not always the shape my garden grows. I made a double batch of this in my 8qt IP the other night and everyone loved it. We’ll be eating the leftovers for lunch for the next few days and it may be even better after being in the fridge overnight and letting the flavors blend more. I’m sure I’ll be making this often. Thanks for this new go-to recipe.

    ★★★★★

    Reply
    • Karen says

      October 19, 2020 at 6:50 pm

      Ahhh, thanks! I’m so glad to hear it Will.

      Reply
  17. Linda says

    October 16, 2020 at 9:20 am

    I love your IP recipe!
    Could you substitute brown rice for the white rice? Would it effect the cooking time!

    Reply
    • Karen says

      October 19, 2020 at 7:13 pm

      Brown rice takes a long time to cook. So you’d need to cook the soup for 22 minutes with a 5-10 minute natural pressure release.

      Reply
  18. Gina says

    October 15, 2020 at 12:18 pm

    I don’t have an instant pot, but this sounds delicious. Can you do this in the crockpot?

    Reply
    • Karen says

      October 19, 2020 at 7:23 pm

      Yes! the slow cooker instructions are in the recipe card!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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