OK, found the recipe on her website. It's also in her latest cookbook, which I received for Christmas, but I can't remember the title!
Stuffed Pepper Stoup (Rachael's word...somewhere between stew & soup)
Ingredients
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
Preparation
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.
I'm surprised she used sirloin instead of ground turkey. I cut back to two bell peppers as the kids & DH aren't so fond of them. I refuse to not cook with them, so I dice them large and tell them to pick 'em out! Oh, I couldn't find orzo (small town groceries), so I subbed alphabet pasta. It was the closest I could find in a similar size.