Quinoa + Chicken Stuffed Pepper Soup

Quinoa + Chicken Stuffed Pepper Soup

This is the lightened up version of my Stuffed Pepper Casserole.  The casserole is already pretty healthy, but the soup is even healthier.  And it’s just as filling.  I like to flavor stuffed pepper things with Cavender’s Greek Seasoning.  I know stuffed peppers aren’t a Greek recipe, but I feel like the flavors of the soup need to be bold and savory, but not necessarily spicy. 

I didn’t start using Worcestershire sauce regularly until about a year ago.  If you’re cooking a meat or dinner dish, and it’s missing something, but you’re not sure what…add some Worcestershire sauce.  It’s especially good with beef.  Since I don’t eat beef very often, I use it when I’m mimicking beef flavors (like in this soup). 

Traditional stuffed peppers are filled with rice, but I just felt like doing something different.  I use quinoa in this soup, but you can always use rice if you want to.  For this recipe, I’m using my 5 ½ quart French oven, but you can definitely adapt it to a slow cooker!  Add all the ingredients in the same order I’ve listed below, and cook for 6 hours on high, stirring once or twice.

I always serve Stuffed Pepper Soup with hot sauce, grated cheddar or mozzarella, and sour cream.

 

Total Time:  2 hours (but longer is better)featured

Serves: 8

Difficulty Level:  Easy

 

Ingredients

Extra virgin olive oil

1 ½ red bell pepper, diced small

1 green bell pepper, diced small

1 medium sized onion, diced small

2 large (or 3 small) garlic cloves, minced

2 tablespoons Cavender’s Greek Seasoning

1 teaspoon dried thyme

2 pounds lean ground chicken

1 cup quinoa

1/4 cup Worcestershire sauce

24 ounces marinara sauce

48 to 60 ounces water

2 tablespoons of beef bouillon powder

 

Directions

  1. Heat a French oven over medium heat. Add olive oil.
  2. When you can smell the oil, add the diced bell peppers and onion. Sauté over medium heat for 5-6 minutes, or until translucent.
  3. Add the garlic, Cavender’s Greek Seasoning, and dried thyme. Sauté for 1-2 minutes.
  4. Add the ground chicken. Brown the chicken while breaking it apart with a wooden spoon.
  5. Add the quinoa, Worcestershire sauce, marinara sauce, water, and bouillon powder.
  6. Bring the soup up to a boil for 5 minutes.
  7. Reduce to a simmer, and continue cooking for at least 1 ½ hours (but longer is better).
  8. Serve hot with grated cheddar or mozzarella, sour cream, and hot sauce.

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