Stuffed pepper soup with quinoa
 
 
Ingredients
  • 1 container chicken broth (32 ounces)
  • ½ cup uncooked red quinoa
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 small onion, chopped
  • 4 stalks celery, chopped
  • 1 jar of chunky, mild salsa
  • 2 cups shredded cheddar cheese
  • 1 lb ground beef
  • 1 handful fresh parsley, chopped
  • 1 handful fresh cilantro, chopped
  • ½ can of any kind of beer
  • 1 cup water
  • ½ tablespoon salt
  • ½ tablespoon pepper
Instructions
  1. In a large pot on low heat, combine chopped peppers, chicken broth, salsa, parsley and cilantro.
  2. In another skillet, fry up the ground beef. Drain and add to your large pot.
  3. In the same skillet (rinsed out), heat chopped onions and celery with the beer on medium heat until onions are translucent and celery has changed color.
  4. Add entire celery/onion/beer mixture to your large pot.
  5. Add uncooked quinoa, and water to the large pot.
  6. Season with salt and pepper.
  7. Cover and heat on low for at least 3 hours but up to 8.
  8. Add cheese 10 minutes before serving.
Notes
You may need to add water once the quinoa cooks.
Recipe by The Holzmanns at http://hannahholzmann.com/stuffed-pepper-soup-with-quinoa/