Healthy Recipes | Stuffed Pepper Soup in the Instant Pot

This stuffed pepper soup is loaded with everything you’re craving!  Italian spices, savory ground beef, garlic and onions, bell peppers, and cauliflower “rice” make this a hearty soup that’s also super healthy for you.  Gluten-free, dairy-free, keto and Whole30 friendly.

Admittedly, I’ve never been THAT into soup.  Of any kind.  I always felt like it was both too filling and not filling enough at the same time.  It doesn’t make sense, but maybe some of you ex-canned-soup eaters relate.

I was torn between making a hamburger soup and a stuffed pepper soup.  I guess you could say I was really craving ground beef and tomato!  I’m basically always craving ground beef, but that’s a bit off topic, for now.

This Paleo Whole30 Stuffed Pepper Soup is easy to make and so hearty. All the flavors of a stuffed pepper in soup form. Gluten free, dairy free, and low FODMAP. Made in the Instant Pot or on the stove top. I’m back with another amazing soup. They are definitely a favorite of mine during the colder months, and judging on how popular they always are, you guys love them as well.

Stuffed Pepper Soup In the Instant Pot 

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Ingredients:

• 2 cups cauliflower “rice”
• 1 Tbsp Ghee
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Minced parsley for garnish
• 1 1/2 tsp Italian Seasoning {I used Primal Palate Amore}
• 1 tsp paprika
• 3 bell peppers Chopped {I used red, orange, and yellow}
• 3 cups bone broth beef, chicken, or whatever you prefer
• 15 oz can tomato sauce no salt added
• 3/4 tsp fine grain sea salt
• 1 lb grass fed ground beef {I used 85% lean}
• 1 Tbsp Ghee or other cooking fat
• 1 med onion chopped
• 5 cloves garlic minced
• Sea salt for beef onions, and garlic

Instructions:

1. First, Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown.
2. Second, Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position.
3. Next, Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure.
4. For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving.
5. You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing!
6. Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!

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