Stuffed Pepper Soup

This sounds soooo yummy!
2 tablespoons extra-virgin olive oil (EVOO) 1 1/2 pounds ground sirloinSalt and black pepper1/2 teaspoon allspice (eyeball it)4 cloves garlic, chopped 1 large onion, cut into bite-sized pieces3 green bell peppers, seeded and cut into bite-sized pieces1 bay leaf1 quart chicken stock1 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.