Stuffed Pepper Stoup


We got together with the team at to gather together some easy and nutritious recipes for the family.

Rachael says, “The man who owns my local oil company makes a great stuffed pepper soup, but it takes too long for me to make it for myself. Here’s a sped-up stoup version of my own. Mr. Waterhouse’s is tops, but this is a close second – if you don’t know Mr. Waterhouse.”


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground beef sirloin
  • Salt and black pepper
  • 1/2 teaspoon allspice (eyeball it)
  • 4 cloves garlic, chopped
  • 1 large onion, cut into bite-size dice
  • 3 green bell peppers, seeded and cut into bite-size dice
  • 1 bay leaf
  • 1 quart chicken stock
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup orzo pasta
  • 12-15 basil leaves, shredded or torn
  • Grated Parmigiano Reggiano, to pass at table

Serving Size: 4


Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.

Serve in shallow bowls with grated cheese.

Check out our other family-inspired recipes >


And until February 26, we’re giving away everything a foodie family needs for a healthy, hearty meal.

You could win the full Rachael Ray line of cookware; BabyBjorn’s kitchen set (including their awesome highchair); Lifefactory glassware, bottles, and sippies; a BabyMoov steamer and baby food maker; the full line of EZPZ’s HappyMat’s… and $500 to spend at giggle.

Enter our “Foodie Giveaway”!

Ally Downey

Ally Downey is the founder and CEO of weeSpring. She's also the author of Here's the Plan: Your Practical, Tactical Guide to Advancing Your Career During Pregnancy and Parenthood. You can follow her on Twitter at @allysondowney.

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