A really easy-to-make stuffed green pepper soup that is wonderful. While it’s cooking, the aroma is incredible, and the flavor is out of this world! To prevent them from becoming very mushy, add the sliced bell peppers just before serving. I enjoy eating stuffed green peppers, and when the tastes are concentrated into a simple soup, it becomes a household favorite. With a side of garlic bread and medium Cheddar cheese crumbled on top, it tastes fantastic!
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 5 |
| Yield: | 5 bowls |
Ingredients
- ½ cup dried chickpeas
- ½ cup dried black beans
- ½ cup dried pinto beans
- ½ cup dried kidney beans
- 5 cups water
- 2 cups reduced-sodium vegetable broth
- 2 cups salsa, divided
- 1 ½ cups uncooked brown rice
- 1 tablespoon reduced-sodium taco seasoning mix
- 1 ear corn, husked
- 1 head iceberg lettuce, torn into bite-sized pieces
- 1 avocado, cut into wedges
- 1 cup shredded vegan Cheddar cheese
- 5 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
- Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
- Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
- Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.
- I used my homemade smoky salsa in this recipe, which you can also find on this site. If you use prepared salsa, choose a salsa that is quite liquid, as opposed to one that is very thick.
Reviews
The recipe was delicious. In the future, I would add more broth and/or salsa to the pot. It was a bit dry for my taste and also started to scorch on the bottom of the Instant Pot. Would definitely recommend this recipe!
My family loved this and it was super easy to make. I made it exactly as written and the flavors were great. I’d add more taco seasoning next time.