When I was young, green peppers weren’t my favorite. I thought the flavor was too strong and overpowering. But my mother loved them, and over the years, they grew on me. I enjoyed her homemade stuffed peppers made with ground beef and rice. Now, decades later, thinking of my Mom and her wholesome meals, I’m craving the flavor without all the work. See related post on a cooking tradition with my Mom.

This healthy and hearty recipe is very adaptable for all kinds of eating plans (like WW, Mediterranean Diet, Whole30). So, even if you’re watching bad carbs or carbs in general, this recipe will find its way onto your regular cooking rotation. This is also a great summer recipe when peppers are in season especially if you have a bumper crop or get a stash in your CSA basket or farmers’ market.

Get the Taste Quick and Easy

During the week, I look for quick meals which brings you to my version of a stuffed pepper soup made easy in the Instant Pot. It’s my appliance of choice for making convenient meals that I don’t have to watch a pot on a busy weeknight. In fact, often I’ll hop on the treadmill while the Instant Pot makes dinner! The ingredients for this soup are easy to find and many you’ll readily have on hand.

Options for Ground Meat

To get the most authentic flavor, go with a lean ground beef. I look for lean meat that’s at least 90 percent lean for beef and 93 percent for turkey or chicken. I often have ground turkey or chicken or turkey (see Shady Brook Farms and Perdue varieties) in my freezer, so that’s often my quick go-to option. Currently, I’m partial to the 97 percent Shady Brook Farms ground white turkey. Remember: If you are using ground meat with a higher fat content, be sure to drain off the fat after its browned.

Pick Your Peppers and Tomatoes

Go green or pick colors? You can also use a mixture of peppers, including red, yellow, orange and purple, to add color to the soup. I tend to stick with green peppers because that’s what my mother used for her stuffed pepper.

Canned tomatoes: I prefer canned puree tomatoes (I like Tuttorosso) for the consistency in this recipe; but you can swap with crushed or diced if that’s your preference or what you have in your pantry. The puree tomatoes give the soup a velvety texture. 

Your Rice or Mix-ins

While the soup is cooking on pressure, make the rice. Or mix in cooked rice you already have on hand. You should plan on about three cups of cooked rice. You’ll want to mix in about a half cup of rice per one-and-a-half cups of the soup mixture.

There are so many rice options from white, brown, short grain, basmati, quick-cook … the list goes on. And vegetable rice like the popular cauliflower or broccoli are great choices if watching your carbs.Go with whichever suits your healthy way of eating or family’s preference.

You can even use ditalini (my grandson’s favorite!) or orzo if you prefer pasta. I prefer using brown basmati while the hubby likes white. Luckily, it’s easy enough to make both!

Spicing Up the Recipe

Oregano vs. marjoram: Some stuffed pepper recipes call for marjoram. I prefer using a small amount of oregano because to me, it’s a flavor I think belongs in this soup. But feel free to swap with marjoram.

Other spices to complement flavors: I also like to use spices that pair well with tomato sauce, including dried parsley and basil. Those also go well with the fresh onion and garlic, which you can easily replace with a teaspoon of onion and garlic powder if you don’t have fresh on hand.  

Splash of Worcestershire Sauce: I like to call it Worcester sauce as they call it in England. This savory while sweet-and-salty sauce helps bring out the flavor of the meat, and especially if using a mild-flavored ground poultry to give it a meatier flavor.

Stock or broth? You can use boxed broth or stock interchangeably; although stock is usually more flavorful. You can go with beef, chicken or turkey. I usually have chicken on hand, but beef would definitely give it a flavor boost.

Go vegetarian: If you wanted to go vegetarian, add in cup of dry lentils or two cans of cannelloni beans (or your favorite beans) to replace the meat as a protein source. And use a vegetable broth or stock instead of a beef or poultry.

Bring Back Flavors of Home

I hope you like this updated take on an old-time recipe that you can make lickity split in your Instant Pot or Dutch oven! This soup is perfect for weeknight dinner served with a salad. We also like making a pot to have on hand for lunches and quick dinners during the week.

See one of my other Instant Pot recipes: Easy, Health Chicken Tikka Masala. Yum!

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