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:
- 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.
- Add in the peppers, tomatoes, broth, tomato juice and rice. Scrape the bottom of the pot so that nothing is sticking.
- 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.
- Salt and pepper to taste. Ladle into bowls and top with cheeses.
Slow Cooker Instructions:
- In pan on the stove over medium high heat brown the beef and sauté the onion. Add to the slow cooker.
- Add in the salt, pepper, garlic powder and Italian seasoning, peppers, tomatoes, broth, tomato juice and rice.
- Cover and cook on low for 4-6 hours, or until rice is tender. All slow cookers cook differently.
- 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