Rachael Ray's stuffed pepper soup requires the use of ingredients such as beef, vegetables, chicken stock, pasta and seasonings. She instructs the cook to boil the ingredients in a soup pot until everything is sufficiently cooked.
To make the stuffed pepper soup according to Rachael Ray's recipe, chop 4 cloves of garlic, 1 large onion and 3 green bell peppers. Warm up 2 tablespoons extra virgin olive oil in a medium-sized soup pot. Sauté 1 ½ pounds ground beef sirloin in the oil, and add salt, black pepper and allspice to taste. Continue to cook the meat for five minutes before adding garlic, onion and bell peppers. Put in a bay leaf, and allow the mixture to cook for another seven to eight minutes or until the vegetables are tender.
Pour in 1 quart chicken stock and 1 28-ounce can crushed tomatoes. Bring the mixture to a boil before stirring in 1 cup orzo pasta. Cook the mixture for another seven to eight minutes or until the pasta is tender but still firm to the bite. Tear up 12 basil leaves and mix them into the soup. Serve the soup in individual bowls accompanied with grated Parmigiano Reggiano cheese. This recipe takes approximately 30 minutes to prepare and makes four servings.