Do you like Stuffed Bell Peppers?

Well, I have something just as delicious (I think it's even better!) and it's super easy and quick for a busy weeknight dinner. Well, we had it last night and it wasn't really busy, but still...it tasted good anyway ;)  I got the recipe from Racheal Ray's website, and then I played with it a little bit (because I'm absolutely incapable of making a recipe like it says...following directions - not my strong suit). But, that's generally how I roll anyway - I like to find good base recipes and then tweak them to fit our family better.

Stuffed Pepper Stoup

2 TB olive oil
1 1/2 lbs. ground sirloin
Salt and black pepper
1/2 tsp allspice (I used about 1 1/2 tsp - just adjust to your taste)
4 cloves garlic, chopped
1 large onion, cut into bite-size pieces
3 green bell peppers, seeded and cut into bite-size pieces
1 bay leaf
1 qt chicken stock
1/2 c. (or so) red wine
1 28-ounce can crushed tomatoes
1 c. orzo pasta
12 - 15 basil leaves, shredded or torn (if you buy the little plastic packages, one *will not* be enough!)
Grated parmesan

Heat a medium soup pot over medium-high heat with the olive oil. When oil is hot, add beef and season to taste 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 the chicken stock, wine and tomatoes, then bring to a boil. Add the pasta and cook to al dente, about 7 minutes. Turn off heat and fold in the basil. Serve with the parmesan to top it off!

Now, I'm sure it's been noted before how absolutely finicky my family can be about food. Liam LOVES this stuff, as does Phil. Ceana, well...she refused to eat it last night (nothing new there). But when both Phil and Liam ask for leftovers for lunch, then I know I'm on to a good thing. The addition of the wine is new this time - I wanted to brighten up the flavors a little bit. I also added a bit more salt, pepper and allspice than usual. There was definitely a difference, and it was for the better. It's a great meal for when the weather is cold and a thick, hearty "soup" really just feel like home. I think Phil uses the phrase "comfort food" every. single. time I make this.

Enjoy!