Great stuffed pepper soup

Last of the bell peppers in from the garden, we wanted to try something different and soup season is here.

by Rachael Ray


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground beef sirloin
  • Salt and black pepper
  • 1/2 teaspoon allspice (eyeball it)
  • 4 cloves garlic, chopped
  • 1 large onion, cut into bite-size dice
  • 3 green bell peppers, seeded and cut into bite-size dice
  • 1 bay leaf
  • 1 quart chicken stock
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup orzo pasta
  • 12-15 basil leaves, shredded or torn
  • Grated Parmigiano Reggiano, to pass at table
Serves 4


Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.

Serve in shallow bowls with grated cheese.

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