Stuffed Pepper Stoup - Rachael Ray - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin
salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 garlic cloves, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 -15 basil leaves, shredded
grated parmigiano-reggiano cheese, to pass at table

Preparation

Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
Stir in stock and tomatoes and bring to a boil.
Add pasta and cook to al dente, 7-8 minutes.
Turn off heat and fold in the basil.
Serve in shallow bowls with grated cheese on top.