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Recipe from Simpler Savory

The recipe

Low Carb Instant Pot Stuffed Pepper Soup

Prep
15 min
Cook
25 min
Total
40 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
260

2× the original author values. Recipe yield: 6 servings.

calories
520

3× the original author values. Recipe yield: 6 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 tablespoon olive oil — or avocado oil
  • 1.5 pounds ground beef — 85–90% lean
  • 1 medium yellow onion — diced
  • 4 cloves garlic — minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 leaf bay leaf
  • 2 bell peppers — 1 red and 1 green, diced
  • 1 can crushed tomatoes — 28 ounces
  • 1 can diced tomatoes — 14.5 ounces, optional for extra texture
  • 4 cups low-sodium beef broth — plus more to thin if needed
  • 1 tablespoon Worcestershire sauce — or coconut aminos
  • 2 cups cauliflower rice — fresh or frozen; optional
  • 1 teaspoon kosher salt — divided, plus more to taste
  • 0.5 teaspoon black pepper — freshly ground, plus more to taste
  • 1 tablespoon fresh parsley — chopped, for serving
  • 1 teaspoon red wine vinegar — or lemon juice, optional finish

Instructions

  1. Set Instant Pot to Sauté. Add olive oil, then ground beef; cook, breaking it up and letting some bits caramelize until mostly browned.
  2. Push beef to the side. Add onion with a pinch of salt; cook 2–3 minutes until translucent at the edges. Stir in garlic, Italian seasoning, and smoked paprika; cook 30 seconds until fragrant.
  3. Pour in a splash of beef broth and scrape up browned bits to prevent a burn notice.
  4. Stir in remaining broth, crushed tomatoes, diced tomatoes (if using), Worcestershire, bay leaf, diced bell peppers, and a light pinch of salt and pepper.
  5. Lock lid, set valve to Sealing, and pressure cook on High for 5 minutes. Naturally release 8–10 minutes, then quick release any remaining pressure.
  6. Open lid, set to Sauté, and stir in cauliflower rice. Simmer 2–4 minutes until tender; remove bay leaf.
  7. For thicker soup, simmer a few extra minutes to reduce. For thinner soup, add a splash of hot broth.
  8. Stir in red wine vinegar or lemon juice if using. Taste and adjust salt and pepper.
  9. Ladle into bowls and top with chopped parsley. Optional: add a dollop of sour cream or grated Parmesan.

Notes

Cool completely, then refrigerate in airtight containers up to 4 days or freeze up to 3 months (leave headspace). Reheat gently on the stovetop or on Sauté in the Instant Pot, adding a splash of broth or water if thickened. Avoid overcooking to keep peppers from getting mushy.

Source: https://simplersavory.com/low-carb-instant-pot-stuffed-pepper/