As a child, I remember my mother preparing stuffed bell peppers on numerous occasions. It’s one of those recipes that you can prepare in advance, tend to four children, manage the house and the dozens of other tasks a busy mom has to do on any given day and still serve a healthy, home-cooked meal. The only issue was neither I nor my siblings liked the peppers. We ate the filling and then doused the (in)edible container in ketchup.
This soup has all the flavors of the original dish, with the peppers included in the soup, rather than a shell to contain the filling. A generous grating of cheese is the final touch. No ketchup needed!
- 2 Tablespoons extra-virgin olive oil
- 1 Pound very lean ground beef
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 2 -3 Green bell peppers, chopped
- 1 Teaspoon dried basil
- 1 Teaspoon dried oregano
- 1 can (29-ounce) crushed tomatoes
- 1 Teaspoon salt
- 3 Cups beef broth
- 1 Cup chicken broth
- 1 Cup orzo, uncooked
- 1/2 Cup Pecorino-Romano cheese, finely grated, plus more for grating on top
- Using a large pot, brown the ground beef in the olive oil, season with salt and pepper. Add the onion and peppers (2 large or 3 medium) and cook until onions are translucent and then add the garlic and cook for a minute.
- Stir in the basil and oregano and then add the crushed tomatoes and salt. Cook for a few minutes. Add the beef and chicken broth. Bring to a boil, add the orzo and cook 7 minutes.
- Remove pot from heat and stir in the Pecorino-Romano cheese.
- To serve, ladle into shallow bowls with grated cheese.