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Stuffed Pepper Stoup - Rachael Ray

shawnajean
  • 40 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Ground sirloin

12

Basil, leaves

1

Bay leaf

4

Garlic cloves

3

Green bell peppers

1

Onion, large

1 28 ounce can

Tomatoes

1 qt

Chicken stock

1 cup

Orzo pasta

1/2 tsp

Allspice

1

Salt and black pepper

2 tbsp

Olive oil, extra virgin

1

Parmigiano-reggiano cheese, grated