This hearty Stuffed Pepper Soup takes all of the flavors of stuffed peppers and turns them into a quick and easy soup using your pressure cooker.
I love stuffed peppers. And I love soup. This recipe combines the two creating a hearty beef soup with lots of pizzazz from the peppers.
I used Poblano peppers, but you can swap for bell peppers or Anaheim chiles for a milder taste or serrano or cayenne for more spice. Red peppers will be slightly sweeter. Use both for a colorful mix, if desired.
If you don't have a pressure cooker, you can make this in a stock pot by simmering it until the rice is cooked, the peppers and onions are soft and the soup is thickened, about 30-45 minutes.
Other hearty soup recipes you may enjoy:
Stuffed Pepper Soup
- 1 tablespoon extra virgin olive oil
- ½ medium red onion (diced)
- 2 large Poblano peppers (seeded and diced)
- 2 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- Sea salt and black pepper (to taste)
- 2 pounds lean ground beef
- 1 quart beef or chicken broth
- 28 ounce can crushed tomatoes (with liquid)
- 1 cup long-grain brown rice (uncooked)
- 3 tablespoons fresh cilantro chopped (optional)
- Add olive oil to pressure cooker. Saute red onion, Poblano peppers, garlic, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions turn translucent, about 4-5 minutes.
- Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Drain any excess fat from the pot.
- Add cooked vegetables, broth tomatoes and rice. Stir to combine.
- Cook on high for 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Serve with fresh chopped cilantro on top, if desired.
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