Stuffed Pepper Stoup Rachael Ray Recipes

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STUFFED PEPPER STOUP - RACHAEL RAY



Stuffed Pepper Stoup - Rachael Ray image

Make and share this Stuffed Pepper Stoup - Rachael Ray recipe from Food.com.

Provided by shawnajean

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin
salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 garlic cloves, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 -15 basil leaves, shredded
grated parmigiano-reggiano cheese, to pass at table

Steps:

  • Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season 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 stock and tomatoes and bring to a boil.
  • Add pasta and cook to al dente, 7-8 minutes.
  • Turn off heat and fold in the basil.
  • Serve in shallow bowls with grated cheese on top.

Nutrition Facts : Calories 704.5, Fat 28.1, SaturatedFat 8.9, Cholesterol 117.8, Sodium 725.1, Carbohydrate 63.3, Fiber 7.5, Sugar 8.7, Protein 50.4

STUFFED CABBAGE STOUP



Stuffed Cabbage Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
3 tablespoons dill, finely chopped
Handful of flat-leaf parsley, chopped

Steps:

  • Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
  • Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

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