Our Recipes
Chicken Stuffed Pepper Soup
Serves: 6
Prep Time: in
Cook Time: in
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.
Rate and Review
Customer Reviews:
Chicken Stuffed Pepper Soup
1 Review
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At Bell & Evans, everything we do is guided by what’s best for the chicken and what’s best for you. We call it the Ultra Premium Difference.
Delicious and easy to fix. It turned the “chore” of making dinner into “our time” for my guy and I.