Do you love stuffed peppers?
This Instant Pot Stuffed Pepper Soup Recipe combines all your favorite stuffed pepper ingredients into a soup version adding in sausage for a little extra flavor and spice.
"This took me back to my childhood and my moms stuffed peppers. SO delicious and tasted just like actual stuffed peppers, minus the tedious preparation!!! I did sub ground pork for sausage and added 1.5 tablespoons Worcester sauce. It was a big hit in the home tonight!!!" ★★★★★ Sharon
Stuffed peppers is one of my husband's favorite meals in the winter. He loves to order them at our little local diner restaurant called Zorba's when they have them on special.
Because he loves the stuffed peppers so much, I decided to make a soup version. This soup version has all the great flavors of the baked stuffed peppers with minimal work. Win... Win!
This hearty soup is perfect for a cold day or a busy weeknight. It can be made in under 30 minutes! Everything is easily cooked in the Instant Pot making clean up a breeze! I hope you enjoy! Xoxo.
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Ingredients
You will need the following ingredients to make stuffed pepper soup.
- rice-I use white uncooked rice, but you can use brown rice.
- green bell peppers
- canned crushed tomatoes- You can substitute with diced tomatoes.
- tomato sauce
- onion
- celery salt
- garlic
- ground sausage-You can use Italian sausage or breakfast sausage. Use hot or mild depending on your spice preference.
- beef broth or beef stock- You can substitute with chicken broth.
- ground beef-You can substitute with ground chicken or ground turkey.
Note: Complete measurements are in the recipe card at the bottom of the post.
Steps
Follow these simple steps to make Instant Pot stuffed pepper soup.
- Turn on Sauté setting on Instant Pot. Add ground beef and sausage. Cook until browned. Drain grease.
- Add chopped onion and garlic. Cook until onions are softened.
- Mix in remaining ingredients.
- Cover and lock lid. Cook on manual high pressure for 4 minutes.
- Naturally release for 10 minutes, then fast release any additional pressure.
Watch how to make
How do you store leftovers?
To store leftovers, store in an air tight container up to 3 days in the refrigerator.
Can you freeze stuffed pepper soup?
You can freeze stuffed pepper soup, however, you will need to cook the rice separately. Freeze the soup in an air tight container. Defrost and reheat when ready to serve. Add rice to soup when reheating.
If you freeze the stuffed pepper soup with the rice in the soup, the rice may become mushy when you defrost and reheat the soup.
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Cooking tip
I use the ChopStir Original Ground Meat Chopper, Frozen Juice Concentrate Stirrer, Heat-Resistant Nylon, Made in the USA, Black to chop and ground the meat into tiny pieces. It is a great tool to have on hand for any ground meat recipes and is super easy to use. You can see how it works in the cooking video.
If you like this recipe, check out:
- Homemade Sloppy Joes
- Instant Pot Mexican Chicken Soup
- Instant Pot Chili Mac and Cheese
- Instant Pot Gumbo with Shrimp and Sausage
- Instant Pot Stuffed Cabbage Soup
- Instant Pot Cheesesteak Sloppy Joes
Please leave me a comment below if you make this Stuffed Pepper Soup, and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your Instant Pot Stuffed Pepper Soup on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Instant Pot Stuffed Pepper Soup Recipe- Unstuffed Pepper Soup
Equipment
- Instant Pot
Ingredients
- 1 pound ground beef lean
- 1 pound ground sausage
- 4 bell peppers chopped
- 1 cup rice uncooked
- 1 onion chopped
- 14 ounces canned crushed tomatoes
- 32 ounces beef broth
- 15 ounces tomato sauce
- 2 tablespoons garlic crushed
- 1 teaspoon celery salt
- salt and pepper to taste
Instructions
- Turn on Sauté setting on Instant Pot. Add ground beef and sausage. Cook until browned. Drain grease.1 pound ground beef, 1 pound ground sausage
- Add chopped onion and garlic. Cook until onions are softened.1 onion, 2 tablespoons garlic
- Mix in remaining ingredients. Cover and lock lid.4 bell peppers, 1 cup rice, 14 ounces canned crushed tomatoes, 32 ounces beef broth, 15 ounces tomato sauce, 1 teaspoon celery salt, salt and pepper to taste
- Cook on manual high pressure for 4 minutes.
- Naturally release for 10 minutes, then fast release any additional pressure.
Judo says
Delish when parmesan is added!
Vickie Tracy says
This is delicious!! My husband loves stuffed peppers but I don't like the fuss making them. I did add 2 tsps. Better than Bouillon beef and a couple of splashes of Worchestershire sauce. And, I used two lbs. ground sirloin instead of using sausage. I took it to a soup and sandwich luncheon and it was loved.
wonderful cook says
We made this stuffed pepper soup for our dinner last night and it was the bomb! Thank you!
Moop Brown says
This soup is a great dish to warm up with this cold season and seems incredibly hearty and flavorful as well.
Alex says
This soup was so much better than actual stuffed peppers. And easier, too! Loved it, thank so much!
Erin says
This soup was so amazingly easy and delicious! Our whole family loved it. Thanks!
Loreto and Nicoletta Nardelli says
What a great idea to make a stuffed pepper soup! We love stuffed peppers so we will love this soup. Thank you!