STUFFED PEPPER STOUP - RACHAEL RAY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Stuffed Pepper Stoup - Rachael Ray image

Make and share this Stuffed Pepper Stoup - Rachael Ray recipe from Food.com.

Provided by shawnajean

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin
salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 garlic cloves, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 -15 basil leaves, shredded
grated parmigiano-reggiano cheese, to pass at table

Steps:

  • 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.

Nutrition Facts : Calories 704.5, Fat 28.1, SaturatedFat 8.9, Cholesterol 117.8, Sodium 725.1, Carbohydrate 63.3, Fiber 7.5, Sugar 8.7, Protein 50.4

Jazmin Lopez
[email protected]

This stoup is a delicious and versatile dish that can be enjoyed by people of all ages.


salamiyadorbar81 salamiyadorbar81
[email protected]

This stoup is a great meal to make for a crowd. It's easy to double or triple the recipe.


Would car Drift
[email protected]

This stoup is a great way to get your daily dose of vegetables. It's packed with bell peppers, onions, celery, and tomatoes.


yyeriim
[email protected]

I served this stoup with a side of grated Parmesan cheese. It was the perfect finishing touch.


rico hanimägi
[email protected]

This stoup is a great way to use up leftover tomato sauce. I had some leftover sauce from another recipe and it worked perfectly in this stoup.


Tasawwar Husain
[email protected]

I made this stoup in my Instant Pot. It was so easy and convenient. I just threw all the ingredients in the Instant Pot and set it to cook. It was ready in no time.


Purr Maid
[email protected]

I used a variety of bell peppers in this stoup. I had red, yellow, and orange peppers. It made the stoup look really colorful and festive.


Elaina Starnes
[email protected]

This stoup is a great way to use up leftover rice. I had some leftover brown rice and it worked perfectly in this recipe.


Abokor Samale
[email protected]

I served this stoup with a side of cornbread. It was the perfect comfort food meal.


Ryan Nagorski
[email protected]

I added some chopped kale to this stoup. It added a nice bit of extra flavor and nutrition.


Nomusa Nkosi
[email protected]

I made this stoup with ground turkey instead of ground beef. It was a healthier option and it was still really delicious. I would definitely make it this way again.


E'lyhn Carter
[email protected]

I'm a vegetarian, so I made this stoup with tofu instead of ground beef. It turned out great! The tofu absorbed the flavors of the other ingredients and it was really delicious.


RJ Rabbi
[email protected]

This stoup is a great meal to make ahead of time. I made it on Sunday and it lasted me all week. It was just as good reheated as it was when I first made it.


Adnan Nawab
[email protected]

I made this stoup in my slow cooker and it turned out great. I just threw all the ingredients in the slow cooker in the morning and it was ready for dinner when I got home. It was so easy and convenient.


FR Akash
[email protected]

This stoup is a great way to get your kids to eat their vegetables. My kids loved the peppers and the rice, and they didn't even notice the vegetables. I will definitely be making this again.


Marlon Johnson
[email protected]

I'm not a big fan of stuffed peppers, but this stoup was really good. The flavors were well-balanced and the peppers were cooked perfectly. I would definitely make this again.


Sherin Islam
[email protected]

This recipe is a great way to use up leftover vegetables. I had some leftover bell peppers, onions, and celery, and this was the perfect way to use them up. The stoup turned out great and I will definitely be making it again.


Kerileng Lekgetho
[email protected]

I made this stoup last night and it was a hit! The flavors were amazing and the peppers were cooked perfectly. I will definitely be making this again.


Ephraim Lucky
[email protected]

This stuffed pepper stoup is a hearty and delicious meal that is perfect for a cold night. The peppers are stuffed with a flavorful mixture of ground beef, rice, and vegetables, and then simmered in a rich tomato broth. The result is a comforting and