Stuffed Pepper Stew

I love stuffed peppers but I never think to make them. This recipe was so easy that I had no choice but to make it. I actually got it from a woman I work with. She was heating up leftovers one day for lunch and they looked and smelled so good. Of course having a total food addiction I had to ask her what it was and subsequently steal the recipe. I am so glad I did because this turned out to be a quick and delicious week night meal. Just a warning, this makes a TON. I didn't think to cut it in half but I definitely will the next time I make it. This could easily feed a family of six!


Stuffed Pepper Stew
(This is a Rachael Ray recipe but I'm not sure which cookbook it comes from)

2 tbsp EVOO
1 1/2 lbs ground sirloin
salt and pepper to taste
1/2 tsp allspice (I omitted and used a tsp of chili powder)
4 cloves garlic
1 lg onion cut into bite size pieces
3 green peppers, seeded and cut (I used red and yellow)
1 bay leaf
1 quart chicken stock
1 28 oz can crushed tomatoes
1 cup orzo pasta
12-15 basil leaves,torn
Grated Parmesan to top

Heat medium soup pot over medium high heat with EVOO. When oil is hot add onions, beef, salt, pepper and allspice (or in my case chili powder). Brown the meat for about 5 minutes then add garlic, peppers and bay leaf and cook 7-8 minutes or until veggies are tender. Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente. Turn off heat and fold in basil. Serve in shallow bowls with grated cheese on top. *I topped with cheese and put under the broiler until the cheese was bubbly and starting to brown.