Stuffed Pepper Stoup

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds ground sirloin
Salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 28-ounce can crushed tomatoes
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

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

Stir in stock and tomatoes and bring to a boil.

Add pasta and cook to al dente, 7-8 minutes.

Turn off heat and fold in the basil.

Serve in shallow bowls with grated cheese on top.