The weather is JUST starting to turn crisp – it’s mid-September and fall may just be in the air. This is my favorite time of year and nothing is better as the chill starts to hit than a warm bowl of soup. This year I received an Instant Pot as a gift and have been trying it out; however, this recipe could easily be done in a slow cooker or in a pot on the stove. As a novice, I do appreciate online recipes for Instant Pot that give very specific instructions for use of the appliance though!
Instant Pot Stuffed Bell Pepper Soup https://www.simplyhappyfoodie.com/instant-pot-stuffed-pepper-soup/
Turn on the pot's Sauté function. When the display reads "Hot" add the ground meat and the bay leaf. Cook for 5 minutes, stirring occasionally. Add the celery and onion, and cook for 3 minutes. Add the garlic and spices and cook for 1 minute. Add the peppers, and stir. Pour in the broth, Worcestershire sauce, and rice. Stir. Put the lid on for a few minutes to let the broth heat up (can use a glass lid, or the instant pot’s lid on venting). Add in the tomato sauce and diced tomatoes & their juice, but do not stir. Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position. Cancel the Sauté function and set the Pressure Cook/Manual setting. Use the +/- button (or dial) to choose 4 minutes. It will take several minutes for the pot to come to pressure. After the cooking cycle has ended, let the pot sit undisturbed for 15 minutes (15 min Natural Release). Then turn the steam release knob to the Venting position and Quick Release the remaining steam/pressure. When the pin in the lid drops down, carefully open the lid and stir the soup. Taste and adjust salt, if necessary. Serve immediately.
*FYI: I don't like green peppers so I always cook with red, orange, and/or yellow - whatever I have on hand.
Again, if you don’t have an Instant Pot, just brown up your meat, saute the veggies, add in everything and bring to a boil then let simmer until the rice is cooked through. Officially makes 3 protein/carb/veggie servings but it’s likely you’ll not eat a full third of the pot. Feast with peppers, feast instantly, and as always…FEAST ON!!!
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