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Stuffed Poblano Pepper Soup is new to me, and I hope you enjoy the recipe.
I’m adding this recipe to the blog while I sit in front of the fireplace with a blanket over my legs, so it’s definitely time for tasty soups recipes to warm us all up.Jump to Recipe
Put away the flip-flops and tank tops. Unless your me, because I wear tank tops all year, and flip-flops in the house. I don’t like to be barefooted. I’m weird, I know. It’s that time when you have to grab a sweater or dress in layers. Gone are the days of the constant white noise of the air conditioner whirring in the background. Personally, I appreciate the silence. This is also the time of year for soup and chili recipes, along with other cold weather favorites.
Now that I live in Texas and not the Midwest, the seasons come in on a whisper. Rather than screaming, “I’m here.” I can’t say I miss the snow. Though it was pretty to look at when sitting all warm and snug in my living room, reading a good book, or writing.
Ah, the chill of fall is in the air.
It’s the perfect time of year for soups. I learned to love poblano peppers when I made my first white chicken chili, and I’ve been incorporating them whenever possible. I always gauge the success of a recipe by whether my husband has seconds. This is a soup I started making as soon as I got an Instant Pot, and I make a couple of times each fall and winter.
Being a food blogger, I try so many recipes. It’s not often they get repeated many times, unless they are 5-ingredient recipes, or 30 minute recipes. I try to keep most of the recipes on this blog to 30 minutes of preparation at the most, plus cook time.
This Stuffed Poblano Pepper Soup will warm you from the inside out. With brown rice, it is hearty for a main meal, and the poblano pepper gives it a zesty flavor to please your taste buds.
Stuffed Poblano Pepper Soup
- Instant Pot
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion diced
- 2 large Poblano peppers seeded and diced
- 2 tsp garlic powder
- 1 tbsp Italian seasoning
- sea salt & pepper to taste
- 2 pounds lean ground beef
- 3 1/2 cups beef broth
- 1 28 oz can crushed tomatoes with liquid
- 1 cup long grain brown rice uncooked
- 3 tbsp fresh parsley chopped
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, Poblano peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
- Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container.
- Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired. Enjoy!
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1 T. extra virgin olive oil ½ medium red onion, diced 2 large Poblano peppers, seeded and diced 2 t. garlic powder, minced 1 T. Italian seasoning Sea salt and black pepper, to taste 2 lbs. lean ground beef 3½ c. beef or chicken broth, preferably organic 1 28-oz. can crushed tomatoes, with liquid 1 c. long-grain brown rice, uncooked 3 T. fresh parsley, chopped