Pressure Cooker Vegetarian Stuffed Pepper Soup
If you love packed peppers, you’ll enjoy this soup variation that’s likewise vegetarian! Spiralized peppers, wild rice, carrots, onions, and celery are cooked in the pressure cooker with tomatoes and broth for a scrumptious and healthy soup.
Vegetarian Pressure Cooker Soup
Among the first dishes my mom made me when I got home from college and told her I was a vegan (ha!) was a vegetarian packed pepper. It was absolutely scrumptious and made me excited for my brand-new plant based journey.
The version my mother made me had quinoa, however I desired this to be more filling as a soup, so I am utilizing brown rice here. The rice is frozen, to make this dish even easier!
The cheese is constantly optional, BUT I believe it actually contributes to that “packed pepper” flavor and consistency– and includes more protein to the meal. It’s just a soothing bowl of soup that’s loaded with nourishing active ingredients.
If you’re not a vegetarian and want to hearty this up, you can attempt this meat variation, utilizing ground turkey (you could sub in ground chicken or beef, also.).
Dish.
Serves 4-6Pressure Cooker Vegetarian Stuffed Pepper Soup10 minPrep Time 20 minCook Time 30 minTotal Time.
Conserve Recipe.
Print Dish.
Ingredients1 tablespoon extra virgin olive oil2 celery ribs, diced1 little red onion, diced3 bagged carrots, diced3 garlic cloves, mincedsalt and pepper1 tablespoon Italian seasoning 1/4 teaspoon red
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