- Rachael Ray - https://www.rachaelray.com -

Stuffed Pepper Stoup

Rachael says, “The man who owns my local oil company makes a great stuffed pepper soup, but it takes too long for me to make it for myself. Here’s a sped-up stoup version of my own. Mr. Waterhouse’s is tops, but this is a close second – if you don’t know Mr. Waterhouse.”

Ingredients

Preparation

Heat a medium soup pot [2] over medium-high heat with the EVOO [1]. 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 [3] with grated cheese.