I’m not a huge fan of green peppers and a few months back I found myself with a handful of them in the fridge. I had forgotten to edit a previous Imperfect Product box and the peppers had been in the fridge for awhile and needed to be eaten quickly. Out of a desire to disguise them in something that would make them taste less green pepperish, I came up with an Instant Pot soup. It’s turned out to be delicious. I’ll caveat this one that my kids don’t really eat anything that combines food, so I usually make this for lunch for me to eat all week.
4 bell peppers, diced
1 onion, diced
2 cloves garlic
1 lb ground meat of choice
1 tbsp Italian dressing
1 tsp salt
1/2 tsp pepper
14oz can diced tomatoes
3 cups broth
1 bag frozen cauliflower rice OR 1 cup uncooked white rice
Sauté onions and peppers in fat of choice until tender.
Add garlic and let cook 30 seconds.
Add beef and cook until mostly brown.
Add spices, tomatoes, and broth.
If using uncooked white rice, add now.
Cook on high pressure for 10 minutes.
If using cauliflower rice, add after cooking and give it a minute or two to heat through.