Stuffed Pepper Soup in the Instant Pot

All the flavors of a stuffed pepper but in a hearty soup! 

Seasoning 1 Tablespoon chili powder 1 Tablespoon Italian seasoning ½ Tablespoon cumin 2 teaspoons garlic powder 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon turmeric powder ½ teaspoon red pepper flakes

Remaining ingredients - 2 Tablespoons oil - 1 pound ground beef lean - 3 brown baby bella mushrooms  - 1 medium onion   - 3 bell peppers  - 4 cups beef broth low sodium - 1½ cups rice  - 29 ounces diced tomatoes - 15 ounces tomato sauce

Use either brown, Jasmine or basmati rice.

Prep the rice:  Brown rice - soak for at least 10 minutes and rinse then drain. Jasmine or basmati rice - rinse until water runs clear

Heat up the Instant Pot on sauté.  Add in the ground beef, chopped onion and chopped mushrooms.   

Sauté until the beef is browned.  Pour about a quarter cup broth into the pot and gently scrape the bottom of the pan to remove anything that is stuck on.  Hit cancel.

Add in the diced tomatoes, broth, spices and rice.  Stir well

Place the peppers on top and pour the tomato sauce on top of the peppers - do not stir.

Cook times on high pressure are based on rice you use: Brown - 21 minutes Jasmine - 5 minutes Basmati - 6 minutes Allow to natural release 10 minutes before doing a manual.

We like to top with shredded cheese, but it's optional!