Sometimes I over cook. I don’t mean soggy green beans or dried out chicken. I mean way too much food. Although with stuffed peppers that could be a good thing.
Healthy Stuffed Pepper Soup turns those leftover chicken, brown rice and mushroom packed red bell pepper in to a delicious soup.
It just so happens this month our Recipe ReDux Challenge is:
All about cooking once and eating twice.
In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.
Spring doesn’t mean it is time to stop eating soup. I just lighten it up a little. These stuffed red peppers boast ground chicken, brown rice, mushrooms and spinach. I like using red or orange bell peppers instead of green ones. Its a personal preference. Use what you like.
To make the soup, I added low-fat chicken broth and fresh tomatoes. So good!
- 2 large red bell peppers
- 1/2 pound ground chicken
- 2 cups cooked brown rice
- 1 cup fresh spinach, divided
- 1/2 cup chopped mushrooms (I use portabella)
- 1/2 teaspoon fresh thyme
- salt and pepper to taste
- 1 jar spaghetti sauce or homemade sauce
- 2 cups chicken broth
- 1 large tomato roughly chopped
- Cut peppers in half and steam for 2 to 3 minutes to soften. Place halves in baking dish.
- Mix together chicken, rice, 1/2 cup spinach, mushrooms, thyme and salt and pepper to taste.
- Loosely stuff peppers. Cover with sauce and bake at 350 for about 40 minutes and chicken is completely cooked.
- To make soup, break up peppers in a 3 quart saucepan.
- Add broth, fresh tomato and 1/2 cup spinach.
- Simmer until thoroughly heated and tomatoes are cooked.
- Serve alone or with bread or salad.
Enjoy all these great 2 for 1 recipe meals from Recipe ReDux!