This Instant Pot or Slow Cooker Stuffed Pepper Soup is here for you when you’re craving something cozy, comforting, and healthy too! You’ll love the Italian flavored soup that tastes just like a stuffed pepper in soup form. This soup is full of rich flavors like tomato sauce, two different bell peppers, ground beef or turkey, and cauliflower rice for added texture and nutrients! We also top with some fresh basil and optional parmesan cheese. Recipe is Paleo, Whole30, and Keto.
Every week in the fall must contain at least one soup day for dinner. If I had my way, it would be almost every night of the week! The other day my little guy came home from school and said words that I never thought would come out of his mouth, “mom, I am so glad we’re having soup for dinner. It’s been raining all day and I was craving it!”
I almost dropped the cup I was holding in shock. He is not a soup guy. Never has been! But for 10 years of his life, it’s a regular occurrence in our weekly menu for at least 9 months out of the year. Most of the time he has complained. Not this past week, it was as if we turned a corner and hit a foodie milestone!
Knowing that background, you can imagine his opinion on this soup was going to be a BIG DEAL. He was ready to enjoy soup, ready to devour, and I had better delivered something he would love…….
I’m sure you can guess; it was little guy approved! 2 big thumbs up, he told me. One he now wants me to make all the time. So let’s dive right in so you can add this one to your menu ASAP!
How to make Instant Pot Stuffed Pepper Soup:
We begin by gathering up our simple ingredients:
- yellow onion
- garlic cloves
- avocado oil or olive oil
- ground beef (can also use ground turkey or sausage)
- Italian seasoning
- sea salt
- 2 green bell peppers
- red bell pepper
- can of fire roasted tomatoes
- tomato sauce
- red wine vinegar
- beef broth (or chicken broth)
- cauliflower rice (can use frozen)
- fresh basil for garnish
- shredded parmesan (optional)
Select the saute function on your Instant pot. Once hot, add the oil and chopped onion with minced garlic. Saute for about 3-4 minutes, then add the ground beef. Cook the ground beef for about 4-5 minutes, breaking up with a wooden spoon. Now select the cancel button. Add the Italian seasoning, sea salt, bell peppers, tomatoes, tomato sauce, red wine vinegar, and beef broth.
Secure the lid and cook on high pressure for 6 minutes. Use a quick release. After the steam has been completely released, toss in the cauliflower rice (I use frozen cauliflower rice and had to let it sit for an additional 10 minutes before serving).
Spoon into individual bowls and top with fresh basil and parmesan.
Slow Cooker option:
To make in the slow cooker, saute the onion, garlic, and ground beef on the stovetop over medium heat (this will take about 10 minutes). Transfer to a slow cooker and top with bell peppers, tomato sauce, tomatoes, red wine vinegar, salt, Italian seasoning, and broth. Cook on low for 5-6 hours. Now stir in the cauliflower rice. To serve, top with parmesan and fresh basil.
Serving and Storing:
If you are making this for meal prep and enjoying a little bit each day throughout the week, I would suggest keeping the cauliflower rice separate from the soup. It will get a little mushy. Reheating only once, it would be totally fine to combine them!
You can also freeze this recipe and store in an air tight container for up to 3 months.
Instant Pot Stuffed Pepper Soup
- 2 tbsp avocado oil or olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1.5 lbs ground beef*
- 2 tsp Italian seasoning
- 1 tsp sea salt + more to taste
- 2 green bell pepper (seeded and diced)
- 1 red bell pepper (seeded and diced)
- 1 14 oz can fire roasted diced tomatoes
- 1 15 oz can tomato sauce
- 3 cups beef broth**
- 1/4 cup red wine vinegar
- 2 cups cauliflower rice***
- 1/4 cup shredded parmesan (optional)
- fresh basil (for garnish)
Select saute on the Instant Pot. Coat the bottom of the pot with oil, then add the onion and garlic. Saute for 3 to 4 minutes, then add the ground beef. Continue to cook until the beef is no longer pink, about 3 to 4 minutes. Select cancel.
Top the beef mixture with salt and Italian seasoning. Now add the bell peppers, diced tomatoes, tomato sauce, beef broth, and red wine vinegar.
Secure the lid with the steam vent in the sealed position. Select manual or pressure, and cook on high pressure for 6 minutes.
Use a quick release and remove the lid. Stir in the cauliflower rice. Serve hot and garnish with parmesan cheese (if using) and fresh basil.
*Can also use ground turkey or sausage
**Can use chicken broth in place of beef
***I use frozen cauliflower rice. If making your own, you will need to chop a small head of cauliflower into small florets and pulse in a food processor.