Instant Pot Stuffed Green Peppers With Tomato Soup

The transition from summer harvest to crisp fall walks would not be complete without this satisfying Stuffed Green Pepper Dinner. We love to use fresh green peppers from the garden green peppers however, we do not always have our own to use.  Beautiful, plump green peppers from the farmer’s market or your local store will be perfect.

Modern Trick To Traditional Stuffed Green Peppers

One of Jim’s favorite recipes and which has become one of the girls’ favorite recipes, is his mother Grace Buonpane’s stuffed green pepper. Grace would make her stuffed green peppers every year when Guerin’s garden would provide a bumper crop of large, dark green fresh peppers.

My Mother-in-law’s recipe took hours on the stove and would heat up the whole kitchen.  This new version in an electric pressure cooker is fast and just as flavorful.  I know your family will love the homemade traditional taste, and you will love to be able to make dinner in no time. You can stuff the peppers the night before or even have them stuffed and in the freezer.  Once all the ingredients are in the pressure cooker, it only takes 40 minutes under pressure.

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Buonpane Recipe for Stuffed Peppers

Grace always cooked her peppers simmered in Campbell’s Tomato Soup, and we have followed that tradition for years. However, if you would prefer to make the recipe healthier and cleane,r you could make the same recipe by using canned tomato juice or just canned tomatoes.

Because we are used to the taste of Grace’s stuffed peppers, the tomato soup brings back those deep childhood memories for Jim and the memories of our early married life, eating at Jim’s family home.

Grace has always used ground beef in this recipe, but you could substitute ground turkey if you are looking for a lighter, leaner stuffed green pepper. For 8 to 10 stuffed peppers, I use 2 pounds of ground beef and use 1cups of rice.

Tips for Perfect Stuffed Peppers

Uncooked rice is mixed with the ground beef. The rice is mixed uncooked, as it cooks beautifully in the tomato soup and water. Simple ingredients are added to the beef and rice: salt, pepper, and dried onion flakes (very finely chopped onion can also be used).

When mixing the meat mixture, I use latex-free plastic gloves.
I first wash the green peppers, taking the stem off, leaving as much pepper as possible, but leaving a hole in the top to stuff.

Cooking Stuffed Green Peppers in Tomato Soup on the Stove Tip

If there is any leftover meat mixture, I just make this extra into meatballs and put it right into the pot with the peppers.

When all the peppers are stuffed, I put 3 to 4 regular-size cans of Campbell’s Tomato Soup with enough water to make enough soup to cover the peppers in the pot. For the water, it is usually 1/2 can of water to each can of soup. All of your peppers need to be submerged in the liquid for proper cooking.

Heat the soup mixture to a boil, reduce it to simmer, place a lid, and let this simmer for 60 to 90 minutes. After 60 minutes, I take a temperature thermometer into the center of the largest pepper to make sure that the beef is cooked to 190°F.

As this is a traditional depression-era family dish, it is simply served in a bowl with one green pepper with lots of sauce salt, and pepper to taste.

Instant Pot Method of Cooking Stuffed Green Peppers in Tomato Soup

Best Side Dishes to Serve with Stuffed Green Peppers

Let’s make a complete meal that the whole family will love!

• Simple Sweet Moist Cornbread
• Instant Pot German Red Cabbage with Apple
• Easy Instant Pot Fresh Corn on the Cob

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