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


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.



  • 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
  • ¼½ 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


  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.

  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: American


  • 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