Stuffed Pepper Stoup

By Greywolf

This is a recipe from Rachael Ray that I have converted a vegetarian version by substituting meatless ground "Beef" (or TVP) for the ground sirloin, and vegetable broth for the chicken broth in the original recipe.

Ingredients

• 2 Tbsp olive oil
• 2 cups of meatless ground round (I use Gardein) or 2 cups TVP re-hydrated
• salt and black pepper to taste
• 1/2 tsp allspice
• 4 cloves garlic chopped
• 1 large onion chopped
• 3 green bell peppers seeded and cut into bite sized pieces (any sweet peppers will do)
• 1 bay leaf
• 4 cups vegetable broth
• 28 oz can crushed or diced tomatoes or 5 or 6 Fresh Tomatoes (fresh is best)
• 1 cup orzo pasta
• 12-15 basil leaves shredded or torn (can use 1 to 2 Tbsp dried basil)
• Grated Parmigiano Reggiano to top

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat a medium soup pot over medium-high heat with the olive oil. When oil is hot add the TVP and season with salt, black pepper and allspice. If using dried basil add here. Lightly brown the TVP (about 2 to 3 minutes), then add garlic, onion, peppers and bay leaf. Cook 7 to 8 minutes until the peppers are tender.

Stir in stock and tomatoes and bring to a boil.

Add pasta and cook to al dente, about 7 to 8 minutes.

Turn off heat and fold in the fresh basil.

Serve and top with cheese.

*** Note this can also be done in a crock pot on low for about 8 to 10 hours.