This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Soup season continues here on The Recipe Rebel and I’m back with this easy Chicken Rice Soup! It’s hearty, healthy, and creamy so it ticks pretty much all of my boxes

Soup is pretty much my favorite way to get loaded up an all kinds of healthy stuff, and this one is no exception (this Chicken Pot Pie Soup and this Cabbage Soup are more favorites!).

I’ve used onions, garlic, carrots and celery but you could add all kinds of vegetables here. Mushrooms would be great (if you’re into that sort of thing), peppers, spinach, kale, or even frozen peas stirred in at the end. I often do this to cool down the soup for my kids and it works like a charm (plus, extra veggies!).

I know that a lot of Chicken Rice Soup recipes use wild rice, but with the long cook time I just didn’t think I wanted to go that route. You can, if you like, but keep in mind that it requires an even longer cook time that brown rice.

We use brown rice because it packs more fiber and protein, but still cooks in a reasonable amount of time. And we always have a giant bag around!

If you like this one, you might also enjoy this Chicken Wild Rice Soup or this {Quick} Chicken Bacon Rice Soup!

How to make Chicken Rice Soup:

Here’s a quick overview with some step by step photos! See the full recipe down in the recipe card.

• Saute carrots, onion and celery before adding garlic and spices to toast.
• Add the broth and deglaze the pot if necessary (scraping any stuck on bits off the bottom)

• Add uncooked chicken and uncooked, rinsed rice to the soup pot — both will cook directly in the broth!

• When the chicken is cooked, shred it and add it back into the pot.
• Stir in the evaporated milk if using — you can omit for a dairy free soup. Additionally, you can whisk in some corn starch before adding to the soup if you prefer a thicker soup!

Variations of this Chicken Rice Soup:

• As mentioned above, feel free to swap out the vegetables or add more in! You do need to keep cook time in mind though and may want to add them at the end if they are quick cooking (like broccoli for example, unless you like it very tender).
• I use brown rice, but you could also use wild rice (a much longer cook time) or white rice (a lesser cook time). Again, keep in mind for the swaps you make you may need to adjust the liquid and cook time.
• If you really want this to be quick, you can use instant rice, but you may want to leave it out of the soup until the carrots are cooked because they can take a while to become tender and you don’t want mushy rice!
• This soup is naturally gluten-free, but double check all of your packages to be sure.
• This soup can easily be made dairy-free, by omitting the milk or cream.

How to make ahead Chicken and Rice Soup ahead:

This soup is great refrigerated and reheated, so feel free to make a large batch on the weekend for quick, easy meals during the week.

How to freeze soup:

Low fat milk does not freeze well and will separate. If you know you plan to freeze, I recommend using whole milk or even cream as the higher fat content does better when frozen and thawed.

Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag in lukewarm water until thawed, then reheat to desired temperature in the microwave or on the stovetop.

To make Slow Cooker Chicken Rice Soup:

You will follow many of the same steps, but the cook time will be considerably longer:

• Add the veggies, broth, chicken and rice to the slow cooker and cook on low for 3-6 hours or until the rice is tender — brown rice will cook considerably longer than white rice.
• Remove chicken and shred. Add back to the slow cooker with the evaporated milk.

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Chicken Rice Soup

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 rib celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 5 cups low sodium chicken broth
• 2 chicken breasts raw
• 1 cup long grain brown rice rinsed
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup evaporated milk (more or less as you prefer)

US Customary – Metric

Instructions

• In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
• Add garlic, parsley and thyme and cook 1 minute.
• Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
• Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Video

Notes

*NOTE: carrots will be very tender by the time the rice is cooked. If you prefer your carrots with more bite to them, add them after the first 10 minutes when stirring the soup.

Nutrition

Calories: 332cal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg

The post Chicken Rice Soup (Stove Top or Slow Cooker) appeared first on The Recipe Rebel.

This Instant Pot Teriyaki Chicken and Rice is an easy dinner recipe made completely in one pot! Loaded with vegetables and covered in a sweet, tangy teriyaki sauce that cooks all together. A healthy dinner that comes together in minutes with no extra pots!

See the step by step video down in the recipe card.

We’re back with the next instalment in my Instant Pot recipes: Instant Pot Teriyaki Chicken and Rice!

If you’ve been following along, you know that we started pretty basic, with things like How to Cook Frozen Chicken Breasts in the Instant Pot, Juicy Instant Pot Chicken Breasts, and Instant Pot Shredded Chicken, but things are starting to get exciting here.

This is one of those recipes that I was pretty sure was going to be a big fail, but when I pulled off that lid I was pleasantly surprised! I couldn’t believe that it cooked up so nicely and I didn’t even get one of those nasty “burn” warnings (you better believe it’s happened before!).

The sauce in this Instant Pot Teriyaki Chicken and Rice adds great flavor, the chicken is incredibly moist and dinner is ready in about half an hour (mostly hands off!).

I wanted to try this in the pressure cooker because of how much we all love this One Pot Teriyaki Chicken, Rice and Vegetables has been here on The Recipe Rebel. It’s a quick meal that’s loaded with protein and veggies!

It’s also one my kids will eat enthusiastically, so it’s a winner around here for sure.

Tips and Tricks for Making this Instant Pot Teriyaki Chicken and Rice:

• I use boneless, skinless chicken breasts for a lean, healthy meal, but boneless, skinless chicken thighs would work great, too! You don’t need to add any extra cook time.
• If you want to make this a vegetarian meal, simply omit the chicken and bump up the veg.
• If you want to make this a gluten-free meal, simply read all of your ingredients carefully to be sure there are no issues, as all of the ingredients themselves are gluten-free.
• I don’t recommend using any other rice for this recipe, as they all require different amounts of liquid and cook time. This recipe was originally written using brown rice, but I have since updated it to use long grain white rice as it cooks in the same amount of time as the chicken and is more foolproof!

More Instant Pot recipes you’ll love!

If you’re still new to the Instant Pot or you just love easy dinners, check out my complete list of Easy Instant Pot recipes — there are so many good ones in here!

Here are a few of our other favorites:

• This Instant Pot Chicken and Dumplings is perfect healthy, fall comfort food!
• Instant Pot Chili is a great prep ahead and freezer meal, so be sure to make a big batch.
• Easy Instant Pot Baked Ziti Recipe has been a family favorite and a reader favorite for a long time running!

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Instant Pot Teriyaki Chicken and Rice

This Instant Pot Teriyaki Chicken and Rice is an easy dinner recipe made completely in one pot! Loaded with vegetables and covered in a sweet, tangy teriyaki sauce that cooks all together. A healthy dinner that comes together in minutes with no extra pots!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 4 servings

Calories 451cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 boneless skinless chicken breasts (cut into small cubes)
• 1 ½ cups low sodium chicken broth
• 2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes (omit if you don't like any heat)
• 1 ½ cups long grain white rice (rinsed well)
• 1 bell pepper chopped
• 1 cup frozen peas and carrots thawed

US Customary – Metric

Instructions

• Turn Instant Pot to saute and wait until it reads "hot". Add the oil to the Instant Pot and allow a couple minutes for it to heat up.
• Add the chicken and cook just until lightly browned on the outside, 2-3 minutes. Do not cook too long or it will be tough.
• Add the chicken broth and use a wooden spoon to scrape the bottom and remove any stuck on bits on the bottom.
• Add hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes if using. Stir well.
• Stir in the rice (be sure to rinse it well first!), peppers and peas and carrots.
• Put the lid on, set the valve to sealing, and select Manual or Pressure Cook for a cook time of 3 minutes. It will take about 10 minutes to come to pressure and begin counting down.
• When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Stir and serve.

Video

Notes

*1 serving is approximately 1 cup

Nutrition

Serving: 321grams | Calories: 451cal | Carbohydrates: 76g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 813mg | Potassium: 547mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4292IU | Vitamin C: 44mg | Calcium: 47mg | Iron: 2mg

The post Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker) appeared first on The Recipe Rebel.

This Caprese Chicken and Rice is made in ONE POT with just a few ingredients and maximum flavor! Ready in 30 minutes.

There is just never a bad time for a one pot meal.

With school in session, or out, busy work days at the office, or at home — life is just busy!

This One Pot Caprese Chicken and Rice is loaded with flavor and works so well with pantry staples and some chicken from the freezer. It’s cooked completely in one pot, which means less time spent washing dishes and more time enjoying the sunshine!

Chicken and rice is a classic combination for a reason, and if you love this recipe I know you’ll love this Mango Salsa Chicken and Rice, this 7 Ingredient Chicken and Rice Bake and this Chicken Rice Soup as well.

I’ve included a bunch of easy variations below, so you can make it with what you have on hand!

Variations and Substitutions for this Caprese Chicken and Rice:

To substitute the rice:

• If you want to use long grain brown rice instead of long grain white, you will increase the broth to 2 cups and increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
• To use instant white rice, increase the rice to 1 ½ cups. Add the rice and bring up to a simmer, then cover and remove from the heat. Let sit for 5 minutes before sprinkling with cheese.
• To use instant brown rice, increase the rice to 1 ½ cups. Add the rice and bring to a simmer. Simmer 5 minutes, then cover and remove from the heat. Let sit for 5 minutes before sprinkling with cheese.

To substitute the tomatoes:

• You can use fresh tomatoes if you prefer, just increase the chicken broth to 1 ¾ cups and add roughly the same amount of chopped tomatoes.
• You can substitute for crushed tomatoes, though I prefer not to as it makes the rice very thick and saucy.

How to store chicken and rice:

Chicken and rice is one of those meals that is perfect for making ahead, because it is great out of the fridge and out of the freezer.

To make ahead and refrigerate, simply prepare until completed, cover and refrigerate up t0 4 days. When ready to serve, you can sprinkle some cheese on top and bake until warmed through, or add a splash or broth, cover and reheat on the stove top on medium heat.

To make ahead and freeze, prepare completely, then cover tightly and freeze up to 3 months. To serve, thaw overnight in the refrigerator or on the counter for 4-5 hours. To serve, sprinkle some cheese on top and bake until warmed through, or add a splash or broth, cover and reheat on the stove top on medium heat.

More one pot recipes you’ll love:

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Turkey Chili Mac Recipe + VIDEO
• One Pot Teriyaki Chicken, Rice and Vegetables
• One Pot Baked Ziti with Italian Sausage Recipe + VIDEO

*This post has been updated since its original posting in October 2015

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One Pot Caprese Chicken and Rice

This Caprese Chicken and Rice is made in ONE POT with just a few ingredients and maximum flavor! Ready in 30 minutes.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 455cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 lb boneless, skinless chicken breasts cut into 1" pieces (about 2 large or 4 small)
• 1 tsp minced garlic
• 1 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon black pepper
• 398 ml canned diced tomatoes (14 oz can) or 1 ½ cups fresh, diced* (See note above to use fresh)
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon basil pesto (optional)
• 1 cup long grain white rice *see note above for different rice types
• 1 cup shredded mozzarella cheese

Instructions

• In a large skillet, heat oil over medium-high heat. Add the chicken and cook until just lightly browned on most sides.
• Add garlic, salt, basil and pepper and cook 1 minute.
• Add the tomatoes, chicken broth, vinegar, and pesto. Bring to a simmer over medium-high heat.
• Meanwhile, rinse the rice using a large mesh strainer. Add to the pan and stir well.
• Reduce to a simmer over medium-low heat and cook for 10 minutes.
• Stir, cover and let cook another 5-10 minutes, or until tender.
• Sprinkle with cheese, cover, and let sit 3-5 minutes before serving.

Notes

*You should be able to use instant white rice in this recipe without any issues. The main difference between white and brown rice is that brown cooks longer, so you may be able to skip the covering of the pan and those extra few minutes of cook time.

Nutrition

Calories: 455cal | Carbohydrates: 44g | Protein: 36g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1073mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 2mg

The post One Pot Caprese Chicken and Rice appeared first on The Recipe Rebel.

A tried and true recipe for PERFECT Instant Pot Brown Rice, every time. Use long grain brown rice or brown basmati. Includes a variety of flavor options!

I’ll admit, I’ve used my Instant Pot for plenty of things, but it’s only recently that I started using it to cook plain rice to go along with our meals.

Normally, I use it for the same things I would use my slow cooker for.

Like making large cuts of meat incredibly tender, like this Instant Pot Pot Roast or these Easy Instant Pot Ribs.

I also love it for making one pot meals, where I can brown meat, cook pasta, and make sauce with only one dirty pot, like in this Instant Pot Swedish Meatballs and Noodles, or this Instant Pot Chili Mac, or this Instant Pot Spaghetti.

But now that I started making this Instant Pot Brown Rice, I’m not sure I can go back.

What a relief it is to have perfectly cooked rice, completely hands off when the rest of your dinner is ready, especially for those like me who seem to have a hard time getting stovetop rice just perfect.

I’ve tested this recipe with long grain brown rice, brown basmati rice, and brown Jasmine rice and we love them all!

This perfectly cooked brown rice is joining my list of perfect base recipes, along with this Juicy Instant Pot Chicken Breast and Instant Pot Potatoes — some of our family favorite go-to’s!

How to cook brown rice in the Instant Pot:

Here are a few tips I learned along the way to help you see success the first time!

1. Choose your rice. This recipe is for long grain brown rice or brown basmati rice. It may not work well with other types of brown rice.
2. Rinse your rice: on my journey to Brown Rice Perfection I learned the importance of rinsing your rice, regardless of how you are cooking it! Rinsing the rice removes any starch that may be on the surface of the kernels, that would make the rice gummy during the cook process. I like to pour my dry rinse into a large strainer, and run it under water for a minute or two, using my fingers to stir the rice around and be sure every kernel is rinsed.
3. Choose your liquid: almost any liquid will do! Water is an obvious choice, but chicken or vegetable broth will add a significant amount more flavor. If you don’t have any, you can also add a spoonful of chicken bouillon.
4. The rice to water ratio: I’ve tested this recipe until perfect and found that a 1:1 ratio works best for rice that is not too soft and stuck together. Because we are rinsing our rice thoroughly, it will have extra moisture going into the pot. This is why we reduce the amount slightly that we are adding (compared to what your package will probably tell you)

Can I cook brown basmati rice in the Instant Pot?

You can absolutely use this recipe for brown basmati rice.

I’ve tested both using this method, and I have found that the rice to liquid ratio and the cook time both remain the same, regardless which of the two types of rice you choose.

Variations on this Instant Pot Brown Rice:

I’m a big believer in adding flavor during the cooking process instead of after, as long as you are using the rice for the same purpose. Here are a few add ins for you to choose from to take this pressure cooker brown rice to the next level!

• At the very least, a chicken or vegetable broth for cooking liquid will add a nice amount of flavor, while remaining neutral enough that you can serve the rice with almost anything.
• Experiment with the herbs and spices in your spice rack. Have a favorite flavor combination or herb blend? Add a teaspoon before cooking.
• For a fried rice base, I like to add 1 tablespoon of reduced sodium soy sauce and 1 tablespoon of honey during the cook time. Because it’s a small amount, I don’t bother reducing the cooking liquid.
• Add a teaspoon of taco or fajita seasoning for extra flavor in burrito bowls!
• After cooking (I know, I’m breaking my rule with this one but this is the exception!), add a squeeze of lime juice and/or zest, along with a sprinkling of fresh cilantro for cilantro lime rice.

What to serve with this Instant Pot Brown Rice:

• Sweet and Sour Crockpot Meatballs
• Slow Cooker Chicken Fajitas
• Baked Honey Lemon Chicken
• Slow Cooker Mongolian Beef

How to store cooked rice:

You can store cooked rice in the refrigerator, in an airtight container for up to 4 days.

Cooked rice is a great staple to add to your freezer as well, as it can last up to 6 months and no quality is lost by freezing it.

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Instant Pot Brown Rice

A tried and true recipe for PERFECT Instant Pot Brown Rice, every time. Use long grain brown rice or brown basmati. Includes a variety of flavor options!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 171cal

Author Ashley Fehr

Ingredients

• 1 cup long grain brown rice (or brown basmati or Jasmine)
• 1 cup water or broth
• 1/2 teaspoon salt *reduce if using broth

Instructions

• Place dry rice in a large mesh strainer and rinse thoroughly under cold water for a couple of minutes, stirring the rice while rinsing to ensure all grains are clean.
• Place rinsed rice in a 6 quart Instant Pot (*double the recipe if making in an 8 quart), and add water or liquid of choice and salt.
• Spread rice into an even layer on the bottom of the Instant Pot.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 18 minutes (perfectly al dente rice, or 20-22 minutes for softer rice).
• It will take 5-10 minutes to come to pressure and begin counting down. When the cook time is up, turn the Instant Pot off (hit cancel or unplug) and let sit until pressure has completely naturally released (the silver pin will drop and the valve will move easily).
• Remove the lid and serve.

Nutrition

Calories: 171cal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 1mg

The post Instant Pot Brown Rice appeared first on The Recipe Rebel.

This Ham and Pineapple Rice is a fun and easy one pot meal for busy weeknights! Perfect for those Hawaiian lovers Make it with long grain, brown or instant rice.

I know this is a hot topic, but ham and pineapple is one of our favorite flavor combinations.

On pizza, in pasta, on this Instant Pot Ham — in pretty much anything.

So this Ham and Pineapple Rice was bound to happen, and I’m so glad it did.

It’s a little like a pineapple fried rice, minus the frying and the egg.

It has a similar flavor profile and pairs great with ham, pork or chicken and makes a great meal on its own!

This rice would be the perfect accompaniment to an Easter ham if you are celebrating that way this year — you can leave them ham out of this rice recipe to serve alongside, or use leftover Easter ham to make this recipe for a quick weeknight dinner!

Variations on this Ham and Pineapple Rice recipe:

This is one of those dishes that you can really customize to your tastes.

• It’s perfect for adding extra veggies (spinach, kale, mushrooms, peas, frozen mixed veggies — anything you want). Before I updated this recipe, I had a shredded carrot as part of the recipe. I took that out to simplify this recipe as much as possible, but it’s a great addition and no one really notices.
• You can also swap out the cooking liquids. Milk would give it a creamier taste, tomato sauce would give it more of a Hawaiian pizza flavor (but don’t forget the cheese if you’re going that route!). If you want to use tomato sauce as part of your cooking liquid, you may need to add additional broth to cook the rice.
• You can leave out the ham and use vegetable broth to make it vegetarian, or swap the ham for shredded chicken if you have some to use up.
• To substitute long grain brown rice, use 1 cup rice (rinsed), increase the cooking liquid to 1 ½ cups and the cook time to 25-40 minutes (check your product package for guidance)
• To substitute instant white rice, increase the rice to 1 ½ cups. Bring to a simmer, add the rice, then cover and remove from the heat. Let sit for 5 minutes before serving.

Use your imagination and put your own spin on it!

More rice recipes you’ll love!

• Mango Salsa Chicken and Rice
• 7 Ingredient Chicken and Rice Bake
• Chicken Rice Soup: Stove Top or Slow Cooker
• Slow Cooker Chicken and Rice

*This post, recipe and photos have been updated since the original post in March 2016

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Ham and Pineapple Rice

This Ham and Pineapple Rice is a fun and easy one pot meal for busy weeknights! Perfect for those Hawaiian lovers Make it with long grain, brown or instant rice.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 329cal

Author Ashley Fehr

Ingredients

• 2 cups chopped cooked ham
• 1 1/2 cups low sodium chicken broth
• 391 ml canned pineapple tidbits drained (reserve any juices) about 1 cup
• 1/2 cup pineapple juice
• 2 tablespoons soy sauce gluten-free if necessary
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1 cup long grain white rice **see notes for brown rice
• 2 green onions sliced

Instructions

• In a large skillet combine ham, chicken broth, pineapple, pineapple juice, soy sauce, worcestershire sauce, and salt and bring to a boil over medium high heat.
• Rinse rice well using a fine mesh sieve.
• Stir in rice, cover and reduce heat to medium-low. Cook 10 minutes, stir, cover and continue cooking 5-10 minutes until rice is tender. Stir in green onions and serve.

Notes

*If you don’t have enough pineapple juice, you can substitute for broth or experiment with other flavors.

Nutrition

Calories: 329cal | Carbohydrates: 60g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 1610mg | Potassium: 358mg | Fiber: 2g | Sugar: 19g | Vitamin A: 109IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg

The post Ham and Pineapple Rice appeared first on The Recipe Rebel.

This Stuffed Pepper Soup is a flavorful, healthy soup recipe that’s loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.

Looking for more quick soup recipes? Try this Easy Taco Soup recipe or this Crockpot Chicken Taco Soup!

Soup season!

And here we are celebrating with yet another new soup recipe, because who can have too many soup options for these long and dreary winters? (I know we’re not technically there yet, but it sure feels like it sometimes!)

Some of my favorite soups from this year? This Crockpot Potato Soup, this hearty Beef and Barley Soup, and this Cheeseburger Soup — a family favorite!

I love this Stuffed Pepper Soup because it is so incredibly flavorful, and yet it doesn’t have a lot for ingredients.

Although most of my ingredients here you see in any Stuffed Pepper Soup, there’s one swap I made that I think makes all the difference: substituting regular ground beef with mild Italian sausage.

Friends, just do it.

I love ground beef and we use it a lot for easy meals because it’s so versatile, but in a soup recipe like this one?

You want those Italian herbs and spices.

Italian sausage packs such an awesome punch of flavor, that we can reduce the other ingredients we throw in because you just won’t miss them.

This Stuffed Pepper Soup is easy to make (and I’ve included crockpot instructions down below!), healthy, and ticks all my boxes for a well-rounded meal:

• protein
• grains
• veggies
• a ton of flavor

How to make Stuffed Pepper Soup:

1. Brown your Italian sausage in a large soup pot or dutch oven.
2. Add onions and peppers and saute several minutes, until slightly softened.
3. Add your herbs and spices — dried herbs can lose their punch after sitting a long time in your pantry. By adding them to a hot dry pot, it wakes up their flavor!
4. Dump in everything else and simmer away — there are lots of Stuffed Pepper Soup recipes that call for cooked rice, but you will not see me calling for an extra, totally unnecessary pot. If you prefer to cook your rice separately, you go right ahead (although you’ll likely want to reduce the broth by 1-1.5 cups)
5. Give it some cheesy love and a sprinkling of fresh parsley.

Variations on this Stuffed Pepper Soup:

• If you don’t have Italian sausage, you can easily substitute for lean ground beef or ground turkey, but you will likely want to also bump up the seasonings — feel free to give the soup a taste after cooking and adjust as necessary.
• To lighten it up a bit, you can opt for Italian turkey sausage instead of pork
• You can add in a bunch more veggies if you prefer! I wanted to keep my Stuffed Pepper Soup on the traditional side, but just like there are a thousand different ways to make stuffed peppers, there are a thousand different ways to make this soup. Mushrooms and spinach would be the first two I’d add in if I wanted to mix things up!
• Use cauliflower rice for a lower carb option.

How to make Stuffed Pepper Soup in the slow cooker:

1. Brown your Italian sausage or ground beef.
2. Throw everybody except the cheese in the pot and let it simmer until the veggies and rice are tender — roughly 5-6 hours. (If you only have Instant Rice on hand, be sure to add it just for the last 10-15 minutes or so)
3. Top with cheese and extra garnishes as you desire and serve

More healthy soups you’ll love:

• Beef and Barley Soup — so hearty and flavorful!
• Crockpot Vegetable Beef Soup recipe
• Slow Cooker Creamy Chicken Noodle Soup – an updated classic
• Chicken Rice Soup: Stove Top or Slow Cooker – a reader favorite for good reason!

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Stuffed Pepper Soup

This Stuffed Pepper Soup is a flavorful, healthy soup recipe that's loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 345cal

Author Ashley Fehr

Ingredients

• ¾ lb Italian sausage casings removed, spicy or mild
• 1 medium onion finely diced
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika *optional – for extra kick
• 1/4 teaspoon black pepper
• 4 cups low sodium chicken broth
• 798 ml canned diced tomatoes, no salt added (28oz)
• 1 1/2 cups tomato sauce
• 1 cup dry long grain brown rice (rinsed well)
• shredded mozzarella cheese for serving

Instructions

• In a large (around 5 quarts) dutch oven or soup pot, brown Italian sausage over medium-high heat, stirring often to crumble, about 3-4 minutes.
• Add onion and peppers, and cook over medium-high heat until softened, about 4-5 minutes.
• Stir in garlic, salt, oregano, paprika (if using) and pepper and cook 1 minute.
• Add broth, tomatoes, tomato sauce and rice and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes, until rice is cooked through, stirring occasionally.
• Serve with mozzarella and fresh parsley as desired.

Video

Notes

*One serving is roughly 1 ⅓ cup

Nutrition

Calories: 345cal | Carbohydrates: 30g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 1128mg | Potassium: 721mg | Fiber: 3g | Sugar: 6g | Vitamin A: 867IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 3mg

The post Stuffed Pepper Soup appeared first on The Recipe Rebel.

I don’t know about you, but any meal I can make ahead about mix and match with whatever leftovers I have going on in the fridge is a total win.

And if it’s healthy, cheesy goodness that the kids will eat, too?

It makes it onto the menu of Regulars.

These Turkey Stuffed Peppers are all of that and more.

They’re made with cooked ground turkey (you can substitute leftover cooked turkey of any kind!), cooked brown rice, finely chopped spinach (the kids won’t even know it’s in there ), salsa and seasonings for incredible flavor and covered in a crown of melty cheese.

Often when we’re talking stuffed peppers people use ground beef, but it’s time to think turkey! I love swapping beef with ground turkey as it is such a versatile protein and easily takes on a wide variety of different flavours.

Mixing up your meal plan to include more turkey is a great way to support Canadian turkey farmers, and these Turkey Stuffed Peppers are an easy, nutritious meal that the family will be begging you to make again!

How to make Stuffed Peppers:

1. Mix up your filling: ground turkey, rice, salsa, seasoning, and some chopped spinach for good measure.
2. Slice the sides off of your bell peppers — I know some people lop off the top and have these super tall stuffed peppers, but I like laying them sidewise as they’re easier to eat and there’s less of a chance they’ll fall over.
3. Stuff ’em.
4. Top with cheese, add a splash of water (this helps the peppers to steam and soften slightly) cover and bake!
5. Watch the family devour them with satisfaction.

Variations on these Turkey Stuffed Peppers:

There are so many ways to mix up this stuffed peppers recipe!

• Use leftover roasted turkey instead of ground turkey.
• Add in a variety of other vegetables, finely chopped or shredded, that your family loves.
• Use leftover cooked quinoa or barley instead of rice if that’s what you have (or you can skip it altogether).
• Use a new variety of salsa for a fun and flavorful twist.
• Spice it up and top with Jalapeno Monterey Jack instead of mozzarella.

How to prep these Stuffed Peppers ahead:

One thing I absolutely love about this recipe is that I can prep it ahead and stash it in the fridge for a day or two until I need it. This makes it a great recipe for busy families who don’t always have hours to spend cooking every night.

Simply assemble completely, cover with foil, and refrigerate up to 48 hours, provided all of your ingredients were fresh when you started.

When needed, just pop right in the oven with the foil and bake!

Another option is to prepare the filling in advance, then refrigerate up to 2 days or freeze up to 3 months before using.

*This post is generously sponsored by Canadian Turkey and I was compensated for my time in creating this recipe. All opinions are my own. Visit thinkturkey.ca for delicious recipes

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Turkey Stuffed Peppers

These Turkey Stuffed Peppers are an easy, healthy dinner recipe that the family will love! Full of ground turkey, brown rice, salsa, cheese and extra veggies!

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 5 servings

Calories 384cal

Author Ashley Fehr

Ingredients

• 1 lb ground turkey
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 cups cooked brown rice
• 1 1/2 cups mild tomato salsa
• 2 cups shredded mozzarella cheese
• 1/4 cup spinach frozen, thawed, drained and squeeze (or ½ cup fresh chopped)
• 5 bell peppers halved, core in but seeds removed
• 1/4 cup water

Instructions

• In a medium pan over medium-high heat, cook and stir ground turkey, salt, chili powder and pepper until browned.
• Place turkey in a medium bowl and stir in rice, salsa, 1 cup cheese and spinach. (The filling can easily be made ahead — see post for notes)
• Place pepper halves in a 9×13″ baking dish. 
• Fill pepper halves with filling and divide remaining 1 cup cheese between peppers. Pour water in the bottom of the pan. Lightly spray a piece of foil with non stick spray and cover peppers.
• Bake at 375 degrees F for 30-40 minutes until tender. Remove foil and bake for 5-10 minutes, broiling if desired, to brown cheese slightly.

Notes

*NOTE: one serving is two halves.

Nutrition

Calories: 384cal | Carbohydrates: 31g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1119mg | Potassium: 845mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4625IU | Vitamin C: 153.9mg | Calcium: 269mg | Iron: 2.2mg

The post Turkey Stuffed Peppers appeared first on The Recipe Rebel.