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.)