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.
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.
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.)
Pressure Cooker Vegetarian Stuffed Pepper Soup
- 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
- 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.??
- 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.