My friend gave me this recipe yesterday. She got it from a Rachael Ray cookbook. I am always on the lookout for new soup recipes, so I didn't hesitate to try this one. I am glad I didn't wait because this one is a winner through and through!! I had to make some minor changes to the recipe for various reasons (ex: dh won't eat onions). I made my changes in ( ).
~Kathleen
STUFFED PEPPER SOUP
2 T EVOO - that's Rachael Ray speak for extra virgin olive oil, in case you didn't know!
1 1/2 lb ground sirloin
salt and pepper to taste
1/2 tsp allspice
4 cloves garlic, chopped
1 large onion, chopped ( I used 1 T onion powder)
3 green bell peppers, diced into bite-sized pieces
1 bay leaf
4 c chicken stock
28 oz can crushed tomatoes
1 c orzo (didn't have, so I used acine de pepe)
12 fresh basil leaves, shredded (didn't have so I used 2 tsp dried basil)
grated parmesan cheese, for serving
In a dutch oven, brown beef with EVOO, salt, pepper and allspice
Add garlic, peppers, onions (or onion powder) and bay leaf - at this point I also added 2 tsp dried basil. Cook a minute or two til slightly tender.
Add chicken stock and tomatoes. Bring to a boil.
When boiling, add orzo and boil for 7-8 mins, stirring occasionally. Turn off heat and fold in shredded basil (did not do)
Ladle into bowls and sprinkle with parmesan cheese to taste.
Enjoy!!!