Pressure Cooker Stuffed Pepper Soup

gluten freemeat & poultry
Pressure Cooker Stuffed Pepper Soup

This stuffed pepper soup is made easy in a pressure cooker and with spiralized bell peppers, for easy prep and cleanup, as a one pot meal! 

Pressure Cooker Stuffed Pepper Soup

Stuffed pepper soup is exactly what it sounds like – a soup version of stuffed peppers! Stuffed peppers are one of my favorite meal prep meals, because they save well, reheat well, and although they take a lot of prep work, they’re easy to make.

Pressure Cooker Stuffed Pepper Soup

Stuffed peppers come in many different forms – sometimes there’s meat, something there’s a grain (like rice or quinoa), but no matter which way you make them, they’re always satisfying and easily translated into a soup.

The soup version of stuffed peppers is basically a deconstructed version in soup broth. I love the tomato-y base of this stuffed pepper soup and instead of spending time over the stovetop, it’s all made in a pressure cooker (I love my Mealthy), so you can literally add all the ingredients and step away.

Pressure Cooker Stuffed Pepper Soup

Of course, since this is Inspiralized, the peppers are spiralized, which is not only easier to prep, but a nice consistency to the soup. If you’d like to make this soup even heartier, you could stir in some cooked grains (farro, brown rice, or quinoa) at the end, once you’re done cooking.

You can swap in ground chicken or ground beef here for the ground turkey, for a different protein and flavor. This soup also saves and reheats well, so bookmark it for meal prep!

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Nutritional Information & Recipe

Serves 4-6

Pressure Cooker Stuffed Pepper Soup

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 pound ground turkey
  • 1/3 cup celery, diced
  • ¾ cup diced red onion
  • 1/3 cup carrots, diced
  • salt and pepper
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 3 bell peppers, Blade A, noodles chopped roughly
  • 3 cups chicken or vegetable broth, low sodium
  • 1 (14oz) can diced tomatoes, with juice
  • 1 (14oz) can tomato sauce
  • 1 bay leaf
  • optional, to serve: 1 cup cooked brown rice or crusty bread
  • optional: shredded mozzarella cheese, to garnish


  1. Turn your pressure cooker on to the Saute function. When the display reads ‘Hot’, add the turkey and let cook for 5 minutes, or until browned. Add the celery, carrots, and onions, season with salt and pepper, and cook for 3-5 minutes or until soft. Add the garlic, stir for 30 seconds, and then add in the Italian seasoning and red pepper flakes. Add the spiralized peppers and stir. Add in the broth, tomato sauce, diced tomatoes, and bay leaf.
  2. Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position. Press cancel and then press Pressure Cook/Manual setting and set for 5 minutes on high pressure. Once the cooking cycle is done, let the pot sit for 10 minutes as a natural release. Then, turn the steam release knob to the Venting position and release any remaining steam/pressure.
  3. Serve immediately, stirring in rice, if desired or serve with crusty bread.

Pressure Cooker Stuffed Pepper Soup

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Mallory says:
Definitely want to make this one! I have an abundance of green bell peppers in my house right now...think this would work with green peppers, too? Thanks
Carly Glazer says:
Would definitely work with the green peppers!
Ashley says:
Would love to make this but don't have a pressure cooker. How long would you have everything simmer if I did stove top method. Or would slow cooking be a better replica?
Caitlyn says:
Yum! Making it tonight, but on the stove top.
Meaghan says:
Ohh! Let us know how it goes, Caitlyn!!
Erin Starr says:
I added some napa cabbage - loved it!
Emily says:
Do you think you could make this over the stove?
Ali Maffucci says:
Yes, definitely! The flavors may not be as robust, but it can be done!

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