The original recipe can be found here.
2 Tbsp. olive oil
1-2 packages Yves ground round (depending on desired beefiness)
salt and pepper to taste
1 tsp. chili powder
4 cloves garlic
1 large onion cut into bite size pieces
3 bell peppers, seeded and cut (I used orange and yellow)
1 bay leaf
1 quart vegetable stock
1 28 oz. can crushed tomatoes (I used diced)
1 cup orzo pasta (I had none, used rice instead)
12-15 basil leaves,torn
Grated Parmesan to top
Heat medium soup pot over medium high heat with EVOO. When oil is hot add onions, beef, salt, pepper and chili powder. Thaw the meat, then add garlic, peppers and bay leaf and cook 7-8 minutes or until veggies are tender. Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente. Turn off heat, remove bay leaf and fold in basil. Serve in shallow bowls with grated cheese on top. Top with cheese and put under the broiler until the cheese was bubbly and starting to brown.
Crock pot directions
Coat crock pot in oil. Put all ingredients, except pasta, in crock pot, cook on low for 8-10 hours. In last 15 minutes, add pasta, cook on high until tender. For browned cheese topping, add cheese to top and brown in oven until cheese starts to brown.
Yummy. Gooey. Goodness. This is really good. I had four peppers leftover and found this awesome recipe to use them up and it is absolutely delicious. The brown bubbly cheese layer on top and the peppers and rice are so good. I left out the basil leaves, because it just didn’t make sense to me as part of a stuffed pepper stew recipe. Italian seasoning would make sense, but basil leaves, not really. I’m glad I did because, it was perfect as is for me. This is a great warm-you-up winter stew. The rice turned out great as well. That’s usually what I put in my stuffed peppers anyway, but I’m sure the orzo would be good, too. I suggest putting this in the crock pot the morning of some snowy day and having a steaming, cheesy bowl (or three) for lunch.
This post is linked at Cravings.