Stuffed Pepper Stoup - Rachael Ray

• 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

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.

extra virgin olive oil, ground sirloin, salt, allspice, garlic, onion, green bell peppers, bay leaf, chicken, tomatoes, orzo pasta, basil, cheese

Taken from www.food.com/recipe/stuffed-pepper-stoup-rachael-ray-244357 (may not work)