Favorite Recipes: Stuffed Pepper Stoup

Recipe Author

Name: Donna Y.
Total Recipes: 1

Details

Title:

Stuffed Pepper Stoup

Dish: Stews
Dish Type: Meats
Cooking Method: Stove Top
Difficulty: 3 / 10
Servings: 4
Prep Time: Quick
Cook Time: Quick

Ingredients
  • 2 T - Extra Virgin Olive oil
  • 1.5 Lbs - Lean Ground Beef
  • - Salt & Pepper to Taste
  • 1/2 tsp - allspice
  • 4 cloves - chopped garlic
  • 1 Large - Onion, diced bite size
  • 3 - Green Bell Peppers diced bite size
  • 1 - bay leaf
  • 1 Quart - Chicken Stock
  • 1 28 oz - Can, Crushed Tomatoes
  • 1 Cup - Orzo Pasta
  • 12-15 Shredded or Torn - Basil Leaves
  • - Grated Parmesan Cheese
Directions
Stuffed Pepper Stoup
 
Ingredients
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground beef sirloin
  • Salt and black pepper
  • 1/2 teaspoon allspice (eyeball it)
  • 4 cloves garlic, chopped
  • 1 large onion, cut into bite-size dice
  • 3 green bell peppers, seeded and cut into bite-size dice
  • 1 bay leaf
  • 1 quart chicken stock
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup orzo pasta
  • 12-15 basil leaves, shredded or torn
  • Grated Parmigiano Reggiano, to pass at table
Preparation

Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.

Serve in shallow bowls with grated cheese.


Notes

This is from Rachel Ray. My family devours it.


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