Cozy Stuffed Pepper Soup

You catch the smell through the steam vent and suddenly you are starving. There’s just something about that scent of bell peppers, garlic, and beef mingling together that pulls you straight to the kitchen. The steam hiss from the pressure cooker tells you the cozy stuff is coming soon.

It’s funny how a soup can remind you of home, the kind that’s just full of heart and flavor with every spoonful. You sense that thick, tender pull of rice melding into the broth, kinda like a warm hug after a long day. The peppers soften up nicely, releasing their sweetness in a way that makes you wanna keep coming back for more.

You remember those times when you tried making stuffed peppers the old-fashioned way, the slicing, the stuffing, the baking. This soup version cuts all that fuss out and keeps all the good stuff. It’s like all the best parts of stuffed peppers took a shortcut and ended up in your bowl, ready to warm you up quick.

Why Your Cooker Beats Every Other Pot

• Pressure cookers seal in flavors real good, nothing escapes. Every herb and veggie note gets tucked right into the soup.
• They speed up cooking, so you’re not waiting hours for tender beef and soft rice. You just wait a bit, then boom, it’s done.
• The float valve rising lets you know pressure build is happening, reassuring you that things are heating up right.
• That valve hiss and steam cues are kinda soothing, letting you know your food’s in safe hands.
• You get consistent heat that reaches everywhere inside the pot, which means perfectly even cooking.
• Cleanup’s easier since you’re using one pot for browning, sautéing, and making soup all together.

Your Simple Ingredient Checklist

• 1 lb lean ground beef – the hearty protein base for your cozy soup.
• 2 Tbsp olive oil, divided – helps with browning beef and softening veggies.
• 1 small yellow onion, chopped – adds sweetness and depth.
• 1 cup chopped red bell pepper – a little over half of a medium pepper for flavor pop.
• 1 cup chopped green bell pepper – balances color and taste.
• 2 cloves garlic, minced – garlic makes everything better.
• 2 cans petite diced tomatoes (14.5 oz each) – juicy and full of that tomato goodness.
• 1 can tomato sauce (15 oz) – for that rich base that ties it all.
• 1 can low-sodium beef broth (14.5 oz) – gives the soup body and extra flavor.
• Parsley, basil, and oregano – herbs that boost the whole dish.
• 1 cup uncooked white or brown rice – your choice depending on what texture you like.
• Cheese for serving (cheddar or mozzarella) – totally optional, but y’all gonna love it on top.

How It All Comes Together Step by Step

1. Heat 1 Tbsp olive oil in your pressure cooker on medium heat. Once hot, add the ground beef with some salt and pepper. Stir occasionally while breaking the beef up till it’s browned.

   Then drain it real well on paper towels and set it aside. You don’t want greasy soup.

2. Add remaining 1 Tbsp olive oil to the pot. Toss in the chopped onions, red and green bell peppers. Saute them for about 3 minutes till they soften up.

   Then add minced garlic and keep cooking for 30 seconds until it smells amazing.

3. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the chopped parsley, dried basil, oregano, and the browned beef you set aside.

   Season with salt and pepper to your liking. This is where it starts coming together.

4. Turn up the heat just enough to bring a light boil. Now cover the pot and set your pressure cooker according to the manufacturer’s instructions.

   Watch the float valve as it lifts, then listen for that gentle valve hiss to know pressure build is steady.

5. Once you hear the valve hiss, lower the heat so it stays steady and cook for 30 minutes. This simmer under pressure lets all flavors marry nicely.

6. While the soup simmers, cook your rice according to its package directions.

   Once soup’s done and pressure’s naturally released, stir in the cooked rice the way you like. For thinner soup use less rice, thicker soup add it all.

   Serve it warm with shredded cheddar or mozzarella cheese and garnish with fresh parsley if you want.

Time Savers That Actually Work

• You can prep your veggies the night before and keep them covered in the fridge. Saves chopping time when you’re cooking.
• Use pre-minced garlic if you’re short on time, it’s almost the same punch.
• Cook the rice in bulk earlier in the week and just scoop what you need for each soup batch.
• Instead of beef broth, chicken broth works too and sometimes you might already have it ready on hand.
• Throw in extra veggies like chopped carrots or celery if you got ‘em, sneaks in more nutrients without adding time.

That First Bite Moment

You scoop up your first bowl and the warm steam snakes out, carrying the scent of bell peppers and herbs right to your nose. It’s one of those smells that kinda makes you sigh with relief and excitement all at once.

That first spoonful is all about rich tomato flavor and tender ground beef chunks mingling with soft veggies. The rice brings that perfect tender pull that makes the soup feel more like a meal than just a bowl of broth.

As you chew, the herb notes settle onto your taste buds, making you want another bite even as you’re still savoring the last one. Seriously, you gonna love this bowl full of comfort y’all.

Smart Storage That Actually Works

• Cool the soup completely before storing it to keep things fresh longer.
• Keep rice separate if you’re planning leftovers so it doesn’t turn into mush in the fridge.
• Use airtight containers for storing the soup and the rice on their own.
• Soup reheats beautifully on the stove or microwave, just add the rice back in before serving.

Your Most Asked Questions Answered

• Can I make this soup without a pressure cooker? Yeah, you can simmer it in a regular pot but it’ll take longer and might not get as tender as quick. Check our Sheet Pan Sausage and Veggies recipe for a quick, fuss-free meal.
• What can I substitute for ground beef? Ground turkey or sausage would work fine, just adjust cooking time for that meat’s texture. Try the Pressure Cooker Amish Country Casserole for an alternative dish.
• How do I keep rice from turning mushy in leftovers? Don’t add rice to the whole pot. Instead, keep cooked rice separate and add it to individual bowls like in our Amish Country Casserole Pressure Cooker Style.
• Can I use a different grain? Totally! Try barley, quinoa, or freekah for something new. You might need to tweak cooking times.
• Is it okay to add extra veggies? Heck yes. Carrots, celery, even potatoes sneak right in and boost flavors and nutrients.
• Do I have to add cheese? Not at all, but it makes things tasty and creamy. Use whatever cheese you love or skip it if you’re feeling simple.

Cozy Stuffed Pepper Soup

This hearty stuffed pepper soup made in a pressure cooker brings together tender beef, sweet bell peppers, tomatoes, herbs, and comforting rice. It's all the flavor of classic stuffed peppers without the fuss!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil divided
• 1 small yellow onion chopped
• 1 cup red bell pepper chopped
• 1 cup green bell pepper chopped
• 2 cloves garlic minced
• 2 cans petite diced tomatoes 14.5 oz each
• 1 can tomato sauce 15 oz
• 1 can low-sodium beef broth 14.5 oz
• parsley, basil, oregano to taste
• 1 cup white or brown rice uncooked
• cheddar or mozzarella cheese for garnish, optional

Equipment

• 1 Pressure cooker for one-pot cooking

Method

 

Instructions

1. Heat 1 Tbsp olive oil in your pressure cooker. Brown the ground beef with salt and pepper. Drain and set aside.
2. Add remaining 1 Tbsp olive oil. Sauté chopped onions, red and green bell peppers for 3 minutes. Add garlic and cook another 30 seconds.
3. Pour in diced tomatoes, tomato sauce, and beef broth. Stir in parsley, basil, oregano, and browned beef.
4. Bring to a light boil. Cover and pressure cook according to your cooker instructions.
5. When pressure builds, reduce heat to steady and cook for 30 minutes under pressure.
6. Meanwhile, cook rice as directed on the package.
7. Once pressure releases naturally, stir in the cooked rice to desired consistency.
8. Serve warm, garnished with shredded cheese and fresh parsley if desired.

Notes

Keep rice separate for leftovers to avoid mushy texture. Reheat soup and add rice individually before serving. Cheese is optional but highly recommended!