Stuffed Pepper Stoup - Rachael Ray

Recipe by shawnajean
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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