Stuffed Pepper Stoup

The flavor of stuffed peppers -- without the work!

Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds ground sirloin
Salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, 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 or torn
Grated Parmigiano Reggiano, to pass at table

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.

From the Rachael Ray Show

Hearty Bacon Potato Chowder

I have always thought potato soup was just okay, I would eat it, but it wasn't that exciting. I found this recipe a few years ago in a Church cookbook and it is my favorite potato soup recipe so far. It is thicker than soup, chowder, but so good and usually a big hit when I make it.

Hearty Bacon Potato Chowder
8 slices bacon, cut into 1 inch pieces
6 medium cubed 1/2 inch new red potatoes (I have actually never used this kind of potato, but would probably be good, I usually just peel regular russett potatoes)
2 medium chopped onions
8 oz ctn sour cream
1 1/4 c milk
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) can corn, drained
1/4 tsp pepper
1/4 tsp thyme leaves

In 3 quart saucepan, cook bacon over medium heat for 5 minutes, add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).

We had the missionaries over for dinner a week or so ago and it was uncharacteristically freezing here so I took advantage of the cold to make this. I doubled the recipe, and good thing too, there was hardly any leftovers. I served it with cornbread muffins.