Rachael Ray Stuffed Pepper Soup

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)

1 1/2 pounds ground sirloin

Salt and black pepper

1/2 teaspoon allspice (eyeball it)

4 cloves garlic, chopped

1 large onion, cut into bite-sized pieces

3 green bell peppers, seeded and cut into bite-sized pieces (I use yellow, orange, and red instead) Gives it great color

1 bay leaf

1 quart chicken stock

1 28-ounce can crushed tomatoes

1 cup orzo pasta (I use vermicelli instead)

12-15 basil leaves, shredded or torn or 3-4 tbs of dried

Grated Parmigiano Reggiano, to pass at table(We use Mozzarella instead about 1/2 cup per plate, it is so cheesy and yummy)

Great Reverse Of Stuffed Peppers Without All Of The Work

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