Stuffed Pepper Soup
User Reviews
4.8
Stuffed Pepper Soup
Description
The Stuffed Pepper Soup cooks ground beef with diced green and red bell peppers, onions, and garlic to build a savory foundation typical of stuffed pepper filling. Combined with petite diced tomatoes, tomato sauce, chicken broth, and marjoram, the soup base is tomato-rich with herbal undertones. Brown rice is cooked separately and served as a topping, mimicking the stuffed pepper texture without baking.
The soup is prepared using a pressure cooker and stovetop simmering to develop flavor and tender vegetables. Its warm and hearty qualities make it suitable for a lunch or dinner option, with a balance of protein, vegetables, and grains.
To adjust the broth's consistency due to minimal evaporation in the pressure cooker, reducing the broth slightly before cooking or after is advised. Serving about 1.5 cups per bowl topped with rice replicates the stuffed pepper experience in a soup form.
Ingredients
- 3 cups brown rice omit for paleo diet, cooked
- 1 lb ground beef 95% lean
- ½ cup green bell pepper chopped
- ½ cup red bell pepper chopped
- 1 cup onion finely diced
- 3 cloves garlic (chopped)
- 2 cans (14.5 oz each cans petite diced tomatoes)
- 1 ¾ cups tomato sauce
- 2 cups reduced sodium (fat-free chicken broth)
- ½ tsp marjoram dried
- salt fresh, to taste
- black pepper fresh, to taste
Instructions
- In a large pot or dutch oven, brown ground meat on high heat and season with salt.
- Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.
- Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
- Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
- Cook about 5 minutes on low heat.
- Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
- Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
- Serve about 1½ cups of soup in each bowl and top with ½ cup cooked brown rice.
- Serve about 1½ cups of soup in each bowl and top with ½ cup cooked brown rice.
Notes
- When using the pressure cooker, reduce broth by ½ cup to compensate for lack of evaporation.
- Serve the soup topped with cooked brown rice to mimic the texture of stuffed peppers in a bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1½ cups soup 1/2 cup rice | |
| Calories | 285kcal | 14% |
| Carbohydrates | 37.5g | 13% |
| Protein | 21.5g | 43% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 621mg | 26% |
| Fiber | 4.5g | 18% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
