3bell peppersany color or variety you like, about 4 cups when diced
¾cuplong grain white riceuncooked
15ouncestomato sauce1 can
14 ½ouncesdiced tomatoes1 can undrained
Instructions
Turn on the Instant Pot using the saute function. When the liner is hot, add the ground beef, garlic powder, onion powder, paprika, salt, and pepper. Break the ground beef into small pieces, and cook until it’s no longer pink inside.
Pour the beef broth into the pot, and scrape any bits that may be stuck to the bottom off the liner. Turn off the Instant Pot.
4 cups low-sodium beef broth
Add the bell peppers, rice, tomato sauce, and diced tomatoes. Stir to combine. Close the lid, set the valve to sealing, and press the manual (pressure cook) button. Adjust the time to 10 minutes. When the time is up, allow a 5 minute natural release before opening the valve to release any remaining pressure. Carefully open the lid, stir the soup, and serve.
3 bell peppers, ¾ cup long grain white rice, 15 ounces tomato sauce, 14 ½ ounces diced tomatoes
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1/2 a cup of the stuffed pepper soup. Additionally, the calorie count does NOT include the fresh parsley seen in the photos. Actual calories will vary. The soup can be stored in your fridge, in a sealed container, for up to 3 days.