The weather has turned cold this week in Minnesota; I wore my winter coat for the first time today to work… not so happy about that. We even woke up to a little snow this morning… also not happy about that. With that all being said, on a brighter note I guess we can say that it is definitely the time to enjoy a hot bowl of soup.
We had a great crop of green peppers this year, which usually is not the case. Mike had picked the last of the crop just before the weather turned cold. These end of the season green peppers were not very big or at least not big enough to stuff them, so the next best thing is to make stuffed green pepper soup.
I decided to make the soup a bit healthier instead of the ground beef that I would have used in the stuffed green pepper I went with chicken breast. The taste of the green peppers definitely stands out in this soup, but pairs so well with the rest of the ingredients in the soup. This soup will be on the menu again soon.
Chicken Stuffed Green Pepper Soup
2 tablespoons olive oil
1 1/2 pounds cooked chicken breast cut into bite size pieces
1 large onion chopped
1 1/2 cup chopped green peppers
14.5 can diced tomatoes
32 ounce chicken broth (low sodium)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 bay leaf
1 1/2 cups cooked rice
Salt and pepper to taste
1. Heat olive oil in a Dutch oven, to this add the cut up chicken.
2. Cook chicken until almost done, add the onion and green peppers continue to cook until the onions and peppers are tender.
3. While this the chicken is browning cook rice in another kettle. I used a 1/2 cup of uncooked rice, which will make 1 1/2 cups of cooked rice. Follow the directions for cooking rice on the rice package.
4. Once the chicken, green peppers, onions, and rice are cooked add the remaining ingredients. Season with the salt and pepper to your taste. Bring to a boil and then reduce heat to low and continue to cook soup for another 15 to 30 minutes.