The flavor of stuffed peppers ~ without the work!
2 Tbsp EVOO
1 1/2 lbs ground sirloin
salt & pepper, to taste
1/2 tsp allspice
4 cloves garlic, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, cut into bite-sized pieces
1 bay leaf
1 qt chicken stock
1 - 28oz can crushed tomatoes
1 cup orzo pasta
12-15 basil leaves, shredded
grated parmigian or romano, to top
*Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, 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 7-8 minutes (to al dente)
*Turn off heat and fold in the basil.
*Serve in shallow bowls with grated cheese on top.
*Yields 4 servings
from Rachael Ray's kitchen