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Home » Stuffed Pepper Soup

Stuffed Pepper Soup

By Kristina LaRue, RDN 4 Comments

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This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Pressure Cooker Stuffed Pepper Soup is best soup to make this fall. It’s stuffed peppers in a bowl, way easier to eat, faster to prep, and everybody loves this recipe… this is a win all the way around.

Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

I must confess… today I’m picking favorites:

Pressure Cooker Stuffed Pepper Soup.

Ah, and now I’m craving this soup all over again. Who doesn’t love stuffed peppers? Ground beef, rice, beans, and tomatoes all stuffed into a bell pepper and baked in the oven with cheese.

Well this is stuffed peppers in soup form… and it’s way easier.

Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

It’s just another reason why I love my pressure cooker. I’m sure you could make this in the slow cooker or on the stovetop too, but I haven’t tried it.

Stuffed pepper soup is all warm and comforting and flavorful and loaded with colorful veggies.

I used BUSH’S® Mild Black Chili Beans that has seasonings and spices packed into every bean, so you don’t need to add a bunch of different spices to make your soup taste good.

Bush's chili beans in stuffed pepper soup

Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

If you need a vegetarian stuffed soup recipe made in the pressure cooker, leave out the beef and use veggie broth. BUSH’S® Mild Black Chili Beans provide lots of protein and satiating fiber to keep you fuller longer.

I love serving Pressure Cooker Stuffed Pepper Soup with a little shredded cheese and cool dollop of sour cream. SO refreshing and incredibly yum! You don’t want to wait to try this stuffed soup recipe.

Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

Ingredients for Stuffed Pepper Soup

Onion

Garlic

Ground Beef

Fresh Parsley

Fire Roasted Tomatoes

BUSH’S® Mild Black Chili Beans

Uncooked Rice

Beef Broth

Lots of Tri-Colored Bell Peppers

Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

Stuffed Pepper Soup is great for meal prep and freezes well too! In fact, imma go defrost a bag of soup to have for lunch today.

Oh yes!

Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

Print
Stuffed Pepper Soup is best pressure cooker soup recipe to make this fall. It’s stuffed peppers in a bowl, easier to eat, faster to prep, and family fav.

Stuffed Pepper Soup


★★★★★

5 from 3 reviews

  • Author: Kristina LaRue, RD, CSSD
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
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Description

Pressure Cooker Stuffed Pepper Soup is best soup to make this fall. It’s stuffed peppers in a bowl, way easier to eat, faster to prep, and everybody loves this recipe… this is a win all the way around.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon Italian seasonings
  • ¼ cup chopped fresh parsley
  • ¼ – ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 (15 oz) can fire roasted tomatoes
  • 1 can BUSH’S® Mild Black Chili Beans
  • 1 cup uncooked rice
  • 32 oz beef broth
  • 4 bell peppers, large chunks

Instructions

  1. Heat oil in pressure cooker or in a separate pan. Add onion and cook down a little before adding garlic to saute until fragrant.
  2. Stir in ground beef and cook until browned; once meat is cooked, turn off the heat on your pressure cooker or stove.
  3. Add Italian seasonings, parsley, and red pepper flakes to taste.
  4. Stir in tomatoes, BUSH’S Black Chili Beans, rice, broth, and bell peppers.
  5. Place lid on pressure cooker, and seal the pot. Cook on high pressure for 15 minutes, and then quick release steam to allow pot to depressurize before removing lid.
  6. Enjoy bowl of stuffed pepper soup with shredded cheese and sour cream if desired.

Equipment

Instant Pot Pressure Cooker

Buy Now →
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 408
  • Sugar: 7g
  • Sodium: 1035mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 8g
  • Protein: 25g
  • Cholesterol: 47mg

Keywords: stuffed pepper soup, instant pot, pressure cooker, beef, healthy

Did you make this recipe?

Tag @loveandzest on Instagram and hashtag it #loveandzest

BUSH’S® Beans

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

www.loveandzest.com

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Filed Under: dinner, Instant Pot, lunch, meat, soup Tagged With: beans, beef, instant pot, rice

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Comments

  1. Nathan says

    February 18, 2020 at 5:04 pm

    This is almost comparable to a chili to me in that it is a perfect dish for a cold day where you want to feel warm inside. Thanks for the recipe!

    ★★★★★

    Reply
    • Kristina LaRue, RDN says

      February 19, 2020 at 11:07 am

      It’s one of my favorites too. And agree– the rice thickens it up and makes it more like a chili… especially on day two.

      Reply
  2. simon andrew says

    January 31, 2020 at 6:16 am

    nice recipe thanks for sharing

    ★★★★★

    Reply
  3. Ann says

    November 28, 2019 at 2:24 pm

    Yum! It’s such a filling and affordable recipe. You’re feeding my eyes so much. I’d give anything to try this right now. This is the perfect soup to make on cold fall days. I believe the taste is just phenomenal. Plus, it’s so easy to prep. I’m so happy to have stumbled across this post. Dying to give the recipe a try (hope in a couple of days).
    Kristina, thank you so much for sharing this idea. Look forward to your new awesome recipes. Your blog is amazing, and I appreciate all the hard work that goes into it. Keep it up!

    Best wishes,
    Ann

    ★★★★★

    Reply

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
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