Instant Pot Stuffed Pepper Soup
Extra lean ground beef with Mexican-style cauliflower rice, roasted corn, and poblano peppers in a rich fire roasted tomato broth.
Servings: 6 Servings
Calories: 245kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Ground Beef 96/4
- 2 Poblano or Bell Peppers diced
- Pinch of Kosher Salt
- 16 oz bag Mexican Cauliflower Rice*
- 1 cup 140g Frozen Fire Roasted Corn (or any frozen corn or drained canned corn)
- 1 packet Taco Seasoning
- 28 oz can Fire Roasted Crushed or Diced Tomatoes
- 4 cups Reduced Sodium Beef Broth
- Shredded Monterey Jack or a Mexican Cheese Blend for serving
Instructions
- Set your Instant Pot to its sauté function. Once hot, add the olive oil and brown one side of the ground beef for 4-5 minutes before breaking apart with a spatula.
- Add the diced peppers and a pinch of salt to the Instant Pot and stir together with the ground beef. Continue cooking until the beef is fully cooked and the peppers soften, another 5-6 minutes.
- Add the frozen cauliflower rice, corn, taco seasoning, and crushed tomatoes. Stir everything together before adding the beef broth.
- Seal the Instant Pot and cook with high pressure for 20 minutes. Vent immediately and serve. (Although this soup is better the longer it simmers.)
- Garnish with shredded cheese, pico de gallo, light sour cream or fat free Greek yogurt, and serve with tortilla chips.
Notes
*I used Trader Joe's Mexican style riced cauliflower. Plain frozen cauliflower rice works in a pinch.
1 serving with 1/2 oz cheese has 295 calories, 22g protein, 24g carbs, and 11g fat
Search "Mason Woodruff Stuffed Pepper Soup" to log in MyFitnessPal.
To Make this Soup on the Stovetop
Cook the beef and peppers the same way over medium heat in a large Dutch oven or soup pot. Add the remaining ingredients and bring to a boil before reducing to a simmer, covering, and cooking for about an hour before serving.Nutrition
Serving: 1/6 recipe | Calories: 245kcal | Carbohydrates: 24g | Protein: 19g | Fat: 7g | Fiber: 3g