Preparation

1. Cut off the tops of eight red peppers with a chef's knife. Remove the seeds from the inside of the peppers with a paring knife and spoon.

2. Cut the peppers in half and place on a baking sheet.

3. Roast the peppers in a 425 F oven for 5-7 minutes until the skin darkens and blisters.

4. Remove the pan from the oven. Remove the peppers from the pan with kitchen tongs and place in a bowl of ice water.

5. Peel the loosened skin from the outside of the peppers with a paring knife.

6. Chop the peppers and one onion, and mince two cloves of garlic.

Soup

1. Bring 6 cups beef broth to a boil in a large pot.

2. Add the red peppers, onion, garlic, 1 tbsp. red pepper flakes, 1 tbsp. cilantro, 1 tsp. black pepper and 1 tsp. salt to the broth. Simmer until the peppers are soft and can be easily pierced with a fork.

3. Ladle the broth and vegetables into a food processor and puree until smooth.

4. Pour the puree back into the pot. Add 1 cup of beef broth and 1 cup of tomato juice to the puree and simmer for 20 minutes.

5. Pour 1/2 cup cream into the pot and mix with the soup.

Filling

1. Bring 3 1/2 cups of water to a boil.

2. Add 1 1/2 cup of rice and 1/2 tsp. salt to the boiling water.

3. Cover the pot with a lid and simmer for 40-50 minutes or until the rice is tender. Monitor the water level in the pot so the rice does not burn, and add additional water if needed.

4. Brown 1 lb. ground beef while the soup and the rice is simmering. Season the beef with 1 tbsp. chili powder.

5. Place 1/2 cup of rice and 1/4 cup of beef into soup bowls. Ladle 1 cup of soup over each bowl of rice. Serve with sour cream and shredded cheese.