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Instant Pot Stuffed Pepper Soup Recipe

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This recipe for Instant Pot Stuffed Pepper Soup is from Agnello Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. - Extra Virgin Olive Oil
3-4 cloves Garlic, minced
1/2 Onion, thinly sliced
1/2 can Tomato Paste
1 tsp. - Cumin
1 tsp. - Chili Powder
1 tsp. - Black Pepper
1 tsp Salt (or, to taste)
2 Bell Peppers, any color, sliced or diced
1/2 - 1 lb. - Ground Beef, uncooked
14.5 oz. - can Diced Tomatoes
5 c. - Beef Broth
1 c. - Brown Rice, uncooked
3 Tbsp. - Cornmeal

Parmesan Cheese, for garnish
Green Onions, for garnish

Directions:
Directions:
In the Instant Pot, push Saute.

Toss in the {uncooked} ground beef, garlic and onions until ground beef is cooked through and onions are clear.

Push OFF to turn off the Saute function.

Stir the tomato paste in with the ground beef, then add cumin, black pepper and salt along with the peppers, diced tomatoes, and beef broth. Mix well so it's all combined.

Pour the rice in, and mix one last time until blended. Remember: the rice is uncooked at this point.

Put the lid on the Instant Pot, close the valve and push Manual (high), and bring the clock down to 23 minutes.

Once the pot is done, it will beep - at that time, release the pressure, and push OFF to turn off the pot.

Add the cornmeal little by little (if you do all at once it will clump!) - and stir well.

Ladle into bowls and garnish with Parmesan cheese.

 

 

 

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