Stuffed Pepper Stew

The first time I made this stew, it was well before I had started blogging, but I had been reading several to collect recipes, never imagining I would start my own. I highly recommend this recipe for those interested in stuffed pepper flavor, but without all the time involved in making the real thing. I don't often make soup recipes as a main entree for fear that my husband will wonder where the rest of his meal is, but this recipe is really hearty and definitely holds up to the husband standards. I got the recipe from What's Cooking in the Orange Kitchen but it is originally a Rachael Ray recipe, and I can't find it online anywhere anymore, so I can't link it! This makes really good leftovers, too. I halved the recipe and there were still two full helpings leftover.

Stuffed Pepper Stew
2 tbsp EVOO
1 1/2 lbs ground sirloin
salt and pepper to taste
1/2 tsp allspice (I used a tsp of chili powder instead for the 1/2 recipe)
4 cloves garlic
1 lg onion cut into bite size pieces
3 green peppers, seeded and cut (I used one green, one yellow for the 1/2 recipe)
1 bay leaf (I omitted)
1 quart chicken stock
1 28 oz can crushed tomatoes
1 cup orzo pasta (I used about 3/4 cup for my 1/2 recipe)
12-15 basil leaves,torn (I chiffonaded these instead)
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 chili powder). Brown the meat for about 5 minutes then add garlic and peppers 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.