Rachael Ray Stuffed Pepper Soup

2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds ground sirloin
Salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces (I use yellow, orange, and red instead) Gives it great color
1 bay leaf
1 quart chicken stock
1 28-ounce can crushed tomatoes
1 cup orzo pasta (I use vermicelli instead)
12-15 basil leaves, shredded or torn or 3-4 tbs of dried
Grated Parmigiano Reggiano, to pass at table(We use Mozzarella instead about 1/2 cup per plate, it is so cheesy and yummy)

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.
Stir in stock and tomatoes and bring to a boil.
Add pasta and cook to al dente, 7-8 minutes
Turn off heat and fold in the basil.
Serve in shallow bowls with grated cheese on top
Don't forget to remove Bay Leaf.
On the website of Rachael Ray it states that it serves four, but we are a family of 6 and we dish up about 2 laddles full and have over half left that we eat for lunch the next day. So I put the serving as 12. It is great with Texas Toast or French Bread.


Number of Servings: 12

Recipe submitted by SparkPeople user COTTONQUEEN.