Easy Stuffed Pepper Soup Instant Pot

TIPS & SUBSTITUTIONS

Rice. If planning to have leftovers or use as meal prep, use pre-cooked rice instead of uncooked rice. Uncooked rice will continue to absorb the liquid and result in mushy rice and a no liquid soup.
Bell peppers. I used a red and green bell pepper but you can use yellow or orange instead. Use whatever color you prefer and/or have on hand.
Ground turkey. Instead of ground turkey, you can use ground chicken, ground beef or ground pork.

CAN THIS BE MADE IN A SLOW COOKER?

Yes, and it can also be made on the stovetop.

  • Slow cooking: Sauté the vegetables and brown the ground turkey before slow cooking. Then, add all of the ingredients, aside from rice into the cooker and stir. Slow cook on low for 6 hours or on high for 3-4 hours. Cook rice according to package directions and add to the soup just before serving.
  • Stovetop. Sauté the vegetables and brown the ground turkey in oil in a large pot or Dutch oven. Next, stir in the minced garlic, salt, black pepper, chili powder, paprika, cayenne and oregano.
  • Pour in the liquids, stir and bring the soup to a simmer. Turn down the heat to medium-low, cover and simmer for 20 minutes. Mix in the rice, turn the heat down to low and cook until the rice is done around 15-20 minutes.

Course: DinnerCuisine: AmericanDiet: Gluten Free Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 6

INGREDIENTS

US Customary – Metric
▢1 tablespoon olive oil
▢1 pound ground turkey
▢1 yellow onion, diced
▢1 red bell pepper, diced
▢1 green bell pepper, diced
▢3 cloves garlic, minced
▢½ teaspoon salt
▢black pepper, to taste
▢1 teaspoon chili powder
▢2 teaspoons paprika
▢½ teaspoon cayenne pepper
▢½ teaspoon oregano
▢1 (15 ounce) can of diced tomatoes
▢1 (15 ounce) can of tomato sauce
▢4 cups chicken broth
▢¾ cup jasmine or basmati rice*

INSTRUCTIONS

  • Heat oil in the Instant Pot over high heat. Once the oil is hot, add the ground turkey to the pan and brown, while crumbling for 6-8 minutes. Turn off the Pot.
  • Add the diced onion and bell peppers. Stir in the minced garlic, salt, black pepper, chili powder, paprika, cayenne and oregano.
  • Pour in the can of diced tomatoes, can of tomato sauce, rice and chicken broth.
  • Close the lid. Set to pressure cook on high pressure for 10 minutes.
  • Allow the pressure to come down naturally for 5 minutes. Release the valve, serve and enjoy!

NOTES

*NOTE: If you plan to have leftovers or use for meal prep, use pre-cooked rice instead of uncooked rice. Uncooked rice will continue to absorb the liquid in the soup causing it to become mushy. Cook rice according to package directions and add to the soup just before serving.

NUTRITION

Serving: 1Serving | Calories: 135.23kcal | Carbohydrates: 5.47g | Protein: 19.25g | Fat: 4.34g | Saturated Fat: 0.78g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.18g | Trans Fat: 0.01g | Cholesterol: 41.58mg | Sodium: 813.79mg | Potassium: 473.17mg | Fiber: 1.37g | Sugar: 2.22g | Vitamin A: 939.36IU | Vitamin C: 56.29mg | Calcium: 26.24mg | Iron: 1.27mg

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