This Stuffed Pepper Soup with Ground Chicken and Farro has all of your fav tastes from stuffed peppers, but it is prepped and cooked in half the time!
I use farro – an ancient grain packed with protein and fiber – instead of rice in this pot of yumminess. You can of course use rice, if you choose!
I top my bowl of awesome soup with fresh herbs – basil and parsley, and a sprinkle of mozzarella. Parm would be fab, too. A drizzle of olive oil is also a must!
You can of course use ground beef or turkey, but I made my version with ground chicken. In essence, I just wanted a healthier and quicker way to make a stuffed pepper!
Enjoy!
Stuffed Pepper Soup with Ground Chicken and Farro
Course: SoupCuisine: ItalianDifficulty: Easy8
servings15
minutes45
minutesIngredients
1 lb. ground chicken or turkey
1 onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 28-ounce can, diced tomatoes
1 15-ounce can tomato sauce
2 cups chicken broth
1 cup water
1 chicken bouillon cube
1 tsp. Italian seasoning
2 Tbsp. olive oil, divided
Salt and pepper to taste
1 cup farro, uncooked
Fresh basil and/or fresh parsley, minced
Shredded mozzarella to serve
Drizzle of olive oil, to serve
Directions
- In a large soup pan, heat up 1 Tbsp. olive oil over medium heat. Add ground chicken. Brown. Remove to a plate.
- In same soup pan, add another Tbsp. of olive oil. Add green peppers, red peppers and onion. Season with salt and pepper. Cook until softened, about 5 minutes. Add garlic. Cook another minute or two.
- Add diced tomatoes, tomato sauce, broth, water, bouillon cube, Italian seasoning, browned chicken. Bring to a boil. Season with salt and pepper. Partially cover and simmer for 30 minutes.
- Meanwhile, in a small pot bring water to a boil and cook farro according to package instructions. Drain.
- Once soup has simmered for 30 minutes, add farro. Heat through for a few minutes.
- Stir in parsley and basil.
- Serve drizzled with olive oil and topped with shredded mozzarella cheese.
