Stuffed Pepper Stoup - Rachael Ray

READY IN: 40mins
Recipe by shawnajean

A Rachael Ray recipe that sounds good!

Top Review by SkyGlitter

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!

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.

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