Sunday, July 6, 2008

stuffed pepper stoup

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


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