“Soups are for Winter and fall”. Well, I don’t think so, I think Soups are for all year round.
This stuffed pepper soup tastes just like your favorite stuffed pepper. For those times you are bored or just want to add some spice and fun to your life.
This soup will have its way of making you want to eat no matter how sick you are.
I remember how I hate the taste of food whenever I’m sick, but I end up eating healthily eventually after having a plate of stuffed pepper soup.
I think the spicy and flavorful hot taste is responsible for awakening your taste bud.
To top it all, it is quite on the light side for weight watchers and healthy too,
If you want to make it even lighter, you could use riced cauliflower instead of rice.
Just make a spicy and delicious soup as a side dish, or just add some more carbs and fiber to the soup as the main filling dish.
Either way, you’ll love this stuffed pepper soup.
Make a double batch for later
The soup reheats really well in the microwave so it can serve as lunch at work just fine.
It freezes very well and it tastes even better after. You can easily prep it and use it all through the week.
Spicy stuffed pepper soup
Spicy Stuffed pepper soup
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 red Bell Pepper chopped
- 1 green Bell Pepper chopped
- 1 onion chopped
- 1 Italian seasoning
- 2 teaspoon Garlic cloves minced
- 2 teaspoon dried oregano
- 1 lb ground Chicken
- 2 cups cooked brown rice
- 3 tbsp dried dill
- 2 tbsp freshly ground black pepper
- 1/2 teaspoon kosher salt
- 4 cups organic chicken broth
- 3 cups of organic beef broth
- 1 29oz can tomato sauce
- 1 14oz can of Ro-tel
Instructions
- Heat oil in a large pot, add onion and cook until transparent, add bell pepper and garlic and cook for about 2 minutes
- Add ground chicken and salt and black pepper and cook for about 8 to 10 mins.
- Add remaining ingredients except for rice and parsley and bring to a boil. Reduce heat and simmer for about 30mins or until rice is tender
- Add rice and simmer for another 5 to 7mins.
- Garnish with parsley and serve
If you don’t like the texture of bell pepper when cooked, you can puree it before use in the recipe.
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