Instant Pot Low FODMAP Stuffed Pepper Soup

With the colder weather last weekend, it felt like a great time to have soup. I put my own spin on the Stuffed Pepper Soup recipe from I changed the original recipe to make it low FODMAP with a Greek spice mix and slightly spicy. It was delicious! Here’s the link to the original recipe

Serves 6


  • Non-stick spray, or 1/2 tablespoon of vegetable oil
  • 1 lb 95% lean ground beef
  • 1 teaspoon of salt
  • 1 cup chopped red or yellow bell pepper
  • 1/2 cup chopped roasted chili peppers (you could used canned Hatch chili peppers)
  • 3 diced celery stalks
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cans, 14.5 oz each cans diced tomatoes
  • 2 tablespoon of tomato paste
  • 1 1/2 cups water
  • 1/2 cup of rinsed long grain rice
  • 2 cups reduced sodium, fat-free beef broth or 2 cups water plus 2 teaspoons of Better than Bouillon
  • 1 tsp dried Greek Spice mix
  • salt and fresh pepper to taste
  • Fresh chopped parsley for a garnish or sliced onion greens for a garnish (optional)


Instant pot, knife, cutting board, long handle wooden spoon


  • Press the Saute button on Instant Pot, spray the inner pot with nonstick spray or add the oil. If using oil, let it start shimmering.
  • Add the ground meat and 1 teaspoon salt to the inner pot. Stir and break up the meat in the inner pot with the wooden spoon. Stirring occasionally, cook the meat until it is no longer pink, 5 to 8 minutes.
  • Add the peppers and celery to the Instant Pot, stir to mix them in with the cooked meat. Stirring occasionally, cook 4 to 5 minutes.
  • To the Instant Pot, add canned tomatoes, tomato paste, 1 1/4 cup of water, rice, beef broth, Greek spice mix, powdered onion, and powdered garlic. Stir and scrap up any fond on the bottom of the inner pot to prevent burning.
  • Let come to a boil and then press Cancel. Taste and season with salt and pepper to taste.
  • Put the lid on the Instant Pot, and using the pressure or manual button, set the pressure to high and the time to 15 minutes. After the 15 minutes are up, Natural release for 10 minutes, then do a quick release. Press Cancel.
  • Serve about 1 1/2 cups of soup in each bowl. Top with garnish, if using.


If you have leftover cooked rice in the fridge, you can leave out the rice when cooking the soup and add a 1/2 cup of reheated rice to the soup for serving.

Bruce enjoys this soup with crackers and cheddar cheese, completely defeating the purpose of making this a skinny soup!

One Bowl of Soup Ready to Eat

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