Stuffed Pepper Stoup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 tablespoons extra virgin olive oil (EVOO) 3 pounds ground beef sirloin Salt and black pepper 1/2 teaspoon allspice (eyeball it) 6 cloves garlic, chopped 2 large onion, cut into bite-size dice 6 green bell peppers, seeded and cut into bite-size dice 1 bay leaf 2 quart chicken stock 2 can crushed tomatoes (28 ounces) 1.5 cup orzo pasta 12-15 basil leaves, shredded or torn
Heat a large soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Number of Servings: 16
Recipe submitted by SparkPeople user MONSOONESS.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Number of Servings: 16
Recipe submitted by SparkPeople user MONSOONESS.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 11.3 g
- Cholesterol: 49.5 mg
- Sodium: 677.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.3 g
- Protein: 22.8 g
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