Stuffed Pepper Soup
This hearty stuffed pepper soup blends tender ground beef, sweet bell peppers, and rich tomato broth for a comforting and satisfying meal perfect for any day of the week.
Ingredients
Main ingredients
- 1 tablespoon olive oil for that rich base flavor you gotta have
- 1 pound ground beef 90% lean keeps it lean but still juicy and tender
- ¾ cup chopped onion adds that sweet savory note you never skip
- 1.5 teaspoons garlic minced because garlic’s the best buddy for peppers and beef
- salt to taste
- pepper to taste
- 1 red bell pepper cut into ½ inch pieces
- 1 green bell pepper cut into ½ inch pieces
- 14.5 ounce can petite diced tomatoes tomato chunks that bring a little texture
- 15 ounce can tomato sauce thicker tomato love to thicken up the broth
- 2 cups beef broth
- 1 cup cooked rice precooked, added at the end to add texture and heartiness
- 1 teaspoon Italian seasoning for flavor
Instructions
Instructions
- First, heat your olive oil in the pot on medium heat until shimmering.
- Add the ground beef and cook until nicely browned, breaking it up with a spoon.
- Toss in the chopped onion and minced garlic; cook until onions are translucent and soft.
- Season with salt and pepper to taste.
- Add the red and green bell pepper pieces and cook for about 5 minutes until slightly softened.
- Stir in the diced tomatoes, tomato sauce, and beef broth; mix well and seal the pressure cooker lid.
- Set the pressure cooker to high and cook for 10 minutes once it hisses.
- Let the pressure release naturally for 10 minutes, then do a quick release to release remaining steam. Open lid and stir in cooked rice and Italian seasoning.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days or freeze for longer storage. Reheat slowly and stir occasionally to prevent burning.