Stuffed Pepper Stoup Recipe

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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