Don’t you love finding a new recipe that fills a gap you didn’t even know you had? That’s the way I felt when I found this recipe for Instant Pot Stuffed Pepper Soup by paleorunningmomma.com. What could be better? A shortcut version – your Stuffed Pepper Soup recipe renovation!
Gotta be honest…of course I was excited to see I could make this in the Instant Pot ‘cause that’s always faster, right? Well, my pot takes anywhere from 5 to 15 minutes to seal. So, a cook time of only 3 minutes after that seems like a lot when you STILL have to brown the meat before assembling (plus if you’re having to be super cost-conscious you might need to drain the meat if you use a grade below the 85% she used).
I just figured that overall, simply cooking everything in a dutch oven on the stovetop was simpler for me, and YES, I love simpler! Then I added shortcut ingredients as well to save some time. And I cut out cooking the cauli rice separately. The flavor is so great anyway, I can’t imagine an extra step making it any better. I’m also including the price I paid for everything (in Mid TN) except the spices…too hard to figure that!
Stuffed Pepper Soup – Recipe Renovation
- 1 lb ground beef (2.99)
- 1 12-ounce pkg frozen precut peppers and onions (1.39)
- 1 10-ounce pkg frozen precut peppers or 2 more peppers chopped to your liking (1.00)
- 5 cloves garlic, minced
- 3 cups Swanson chicken broth (2.50)
- 15 ounces Classico Tomato Basil pasta sauce (1.99)
- 1 12-ounce pkg frozen cauli rice (1.99)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp smoked paprika (smoked makes a difference!)
- ¾ tsp salt
(Total cost $11.86 before tax – Serves about 7; about $1.69 per serving as of the time of this writing)
In 5-qt dutch oven, brown ground beef with peppers, onions, and garlic. When meat is fully cooked (no pink remains), drain off grease and water that comes from frozen veggies. Add all remaining ingredients and simmer for 10-20 minutes till all is cooked through and flavors have melded.
Bonus: This soup is Whole 30 compliant if you use the brands I listed. This is not an ad…just giving you the benefit of what I’ve figured out.
Soup? But it’s summer!
I know, but last week when I cooked this, we had temps in the 60s…and really, I love soup any time (as long as I’m in the A/C!). Just out of curiosity, what’s YOUR favorite soup? Put it below (or the link), and I might shortcut it for use on my blog later!
Wanna chop your own peppers and onions and freeze for later? That’s what I do sometimes…check out how here!
I love chicken and veggie soup. We use a rotisserie chicken, can of tomatoes, two bags of Kroger’s frozen soup mix veggies and some chicken broth and seasoning. Yummmmm
That sounds fantastic! And a great use of those rotisserie chicken sales when they come. We can even watch for those over the summer, and just pull the meat off the bone and freeze…or we always have maybe one serving leftover so those could be saved a couple of times and combined. AND I think this is a great quick, no muss-no fuss recipe for the new graduates!!! It could even be scaled down to 1 or 2 servings easily!