Stuffed Pepper Soup with a Healthy Twist

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

Makes 8 servings

1 lb. ground chicken

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

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.