Can’t stop. Won’t stop.
Post soup recipes, that is. I love them. I love them 11 months out of the year (August in Arkansas is just too hot even for a delicious soup). So now that we’ve had some awesome cooler temperatures, of course I’m going to annoy you with soup recipes.
This recipe is for the Instant Pot (the pressure cooker). If you want to convert it to traditional stove top, I posted those instructions as well.
Stuffed Bell Pepper Soup
Adapted from www.thesaltymarshmallow.com
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 3 different colored bell peppers, diced
- 1 15 ounce can tomato sauce
- 5 cups beef broth
- 3/4 cup long grain white rice
Set instant pot to sauté and cook the ground beef along with the garlic powder, Italian seasoning, onion powder, salt and pepper, and red pepper flakes until no longer pink.
Turn the Instant Pot off.
Add the beef broth to the pot and stir, scraping any browned bits of meat from the bottom of the pot.
Add the diced peppers, tomato sauce, and rice to the pot and stir.
Place the lid on the Instant Pot and set the valve to sealing.
Cook on manual high pressure for 10 minutes.
Once the 10 minutes is up, allow the soup to sit in the pot for 5 minutes, then, you can open the valve to do a quick release.
Serve soup immediately.
NOTE: This soup took about 10 minutes to come to pressure.
For traditional stove top cooking-
Brown the ground beef. Drain fat. Remove. Add the bell peppers to the pan and let them sauté for 5-10 minutes. Add the beef back, and then add the beef broth and the spices and tomato sauce. Cook the rice separately and add it to the soup. Bring to a boil. Then let simmer for two hours.