Stuffed Pepper Stoup

This recipe was given to me at a soup swap. It is thick, hearty and delicious. It's not a stew, but it's too thick to just be called a soup.

Stuffed Pepper Stoup
1 1/2 lbs. ground meat
salt and pepper
1/2 tsp. allspice
4 garlic cloves, chopped
1 large onion, diced
3 green peppers, seeded and diced
1 bay leaf
1 quart chicken stock
1 (28-oz.) can crushed tomatoes
1 cup orzo pasta
2 tsp. basil

Brown meat and season with salt, pepper and allspice. Add garlic, onion, peppers and bay leaf. Cook 7 to 8 minutes until tender. Stir in stock and tomatoes and bring a boil. When bubbling, add orzo and cook an addition 7 to 8 minutes. Turn off heat and stir in basil. Discard bay leaf. Serve topped with cheese if desired.