Stuffed Pepper Stoup - Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Rachael Ray recipe that sounds good! Ingredients:
2 tablespoons extra virgin olive oil (evoo) |
1 1/2 lbs ground sirloin |
salt and black pepper |
1/2 teaspoon allspice (eyeball it) |
4 garlic cloves, 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 |
grated parmigiano-reggiano cheese, to pass at table |
Directions:
1. 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.
2. Stir in stock and tomatoes and bring to a boil.
3. Add pasta and cook to al dente, 7-8 minutes.
4. Turn off heat and fold in the basil.
5. Serve in shallow bowls with grated cheese on top.
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