Stuffed Pepper Stoup - Rachael Ray

Total Time
40mins
Prep 10 mins
Cook 30 mins

A Rachael Ray recipe that sounds good!

Ingredients Nutrition

Directions

  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.

Reviews

(4)
Most Helpful

This is an absolutely yummy comfort food to me! The only changes I made were to leave out the basil leaves, reduce the green peppers to 2 and after adding the Orzo pasta I cooked it for 12 minutes. Also I have made it several times topped with Mozzarella or Monterey Jack cheese with Excellent results. Be sure to have some fresh bread and butter too with it! This is definitely a keeper for me!

SkyGlitter January 07, 2008

Made this the other day. Was easy and quick to make. It was also delicious. I followed the recipe exactly. Will definitely be making this again. Also saw a nutritionist today. Showed her what I have eaten in the last week and she actually asked for a copy of the recipe I had with me :) The hub loved it too and that's always a plus!

Joan M. October 31, 2014

Made this once with the orzo and had the same issues as Marmaduke. Second time, I used potatoes instead and it turned out great! I cut the potatoes to bite size and par boiled them separately, adding them to the soup at the very end to cook a few minutes to mix in the favors. Not classic stuffed peppers, but fantastic.

Jay dub November 21, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a