Chicken Stuffed Pepper Soup
Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This nourishing soup is like a deconstructed version of classic stuffed peppers, with Bell & Evans Ground Chicken sautéed with onions and peppers, then simmered with tomatoes, rice and herbs in Bell & Evans Organic Chicken Bone Broth. It’s a family-friendly meal made for busy weeknights or fuss-free Sunday suppers.
Ingredients
- 1 Pkg Bell & Evans Ground Chicken
- 2 cups Bell & Evans Organic Chicken Bone Broth
- 2 tsp Olive oil
- 1 each small Red, yellow and orange bell peppers, chopped
- 1 small Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 (29-oz) can Diced tomatoes
- 1 (15-oz) can Tomato sauce
- 2 cups Cooked long-grain white rice
- 2 TB Chopped fresh basil
- 1 tsp Chopped fresh thyme
- Salt & black pepper, to taste
- 2 cups Shredded cheddar cheese
- 3 TB Chopped fresh parsley
Preparation
- Heat oil in large heavy-bottom pot or Dutch-oven over medium heat. Add chicken, and cook, breaking up into small crumbles with a wooden spoon until fully cooked, about 8 minutes. Stir in bell peppers and onions, and cook, stirring frequently, until tender, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds.
- Stir in diced tomatoes, tomato sauce, broth, rice, basil and thyme. Season with salt and pepper, to taste. Simmer over low heat, stirring occasionally, until flavors develop, about 8-10 minutes.
- Divide soup among serving bowls. Sprinkle with cheese, and garnish with parsley. Serve and enjoy.
