Pressure Cooker Vegetarian Stuffed Pepper Soup

gluten freevegetarian
Pressure Cooker Vegetarian Stuffed Pepper Soup

If you love stuffed peppers, you’ll love this soup version that’s also vegetarian! Spiralized peppers, brown rice, carrots, onions, and celery are cooked in the pressure cooker with tomatoes and broth for a delicious and healthy soup.

Vegetarian Pressure Cooker Soup

One of the first recipes my mother made me when I came home from college and told her I was a vegan (ha!) was a vegetarian stuffed pepper. It was absolutely delicious and made me excited for my new plant based journey.

Pressure Cooker Vegetarian Stuffed Pepper Soup

Stuffed pepper soup is exactly what it sounds like – it’s all the ingredients of a stuffed pepper (including the pepper!) cooked in a soup. The version my mother made me had quinoa, but I wanted this to be more filling as a soup, so I am using brown rice here. The rice is frozen, to make this recipe even easier!

The cheese is always optional, BUT I think it really adds to that “stuffed pepper” flavor and consistency – and adds more protein to the meal. It’s just a comforting bowl of soup that’s packed with nourishing ingredients.

Pressure Cooker Vegetarian Stuffed Pepper Soup

If you’re not a vegetarian and want to hearty this up, you can try this meat version, using ground turkey (you could sub in ground chicken or beef, also.)



Serves 4-6

Pressure Cooker Vegetarian Stuffed Pepper Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 tablespoon extra virgin olive oil
  • 2 celery ribs, diced
  • 1 small red onion, diced
  • 3 bagged carrots, diced
  • 3 garlic cloves, minced
  • salt and pepper
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 3 bell peppers, Blade A, noodles chopped roughly
  • 2 cups frozen brown rice (I like Trader Joe’s organic brown rice)
  • 3 cups vegetable broth, low sodium
  • 1 (14oz) can diced tomatoes, with juice
  • 1 (14oz) can tomato sauce
  • 1 bay leaf
  • optional: shredded mozzarella cheese, to garnish


  1. Turn your pressure cooker on to the Saute function. When the display reads ‘Hot’, add the oil, then the celery, carrots, onions, garlic, season with salt and pepper, and cook for 3-5 minutes or until soft. Add in the Italian seasoning and red pepper flakes. Add the spiralized peppers and stir. Add in the frozen rice, 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 a mostly natural release. After 5 minutes, turn the steam release knob to the Venting position and release any remaining steam/pressure.??Serve.

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Anonymous says:
Any tips to modify this for stovetop or slow cooker and if we can’t use frozen rice (pre cooking rice and adding in or cooking raw rice in the soup?) thanks!
Meaghan says:
Cook on the stovetop for 15-20 minutes and add cooked rice in, we're not sure about how long to cook with the raw rice!
Valerie says:
If you don't have frozen rice, can you use uncooked rice and keep the same cooking time in the instant pot or adjust?
Meaghan says:
We haven't tested it that way, so we're not sure, we apologize! But we always encourage experimenting. Let us know if you do try!
Valerie says:
Can we use uncooked brown rice and keep the pressure time the same or adjust?
Meaghan says:
We haven't tested it that way, so we're not sure, we apologize! But we always encourage experimenting. Let us know if you do try!
Valerie says:
I tried doing this with uncooked rice since I didn't have frozen, and it worked! I made some modifications: I used 1 cup of uncooked "quick cook" brown rice. I also added soy crumbles for some extra vegan protein. I set the instant pot to manual pressure for 14 minutes, natural release for 5. Came out beautifully!
Meaghan says:
Thank you so much for sharing! This is wonderful to know!
Kermeka says:
I made this with 1 cup of quinoa in the instant pot and used the same cooking instructions as the origins, recipe (5 min pressure cook, let sit for 5 min and then release) and it turned out great :) just sharing in case anyone else wants to try it out with quinoa instead of rice.
Kay says:
Made this tonight. Delicious! Thank you!

Meaghan says:
Amazing job!! Love seeing your photo!

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

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makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc