This Stuffed Pepper Soup recipe really brings me back. It brings me all the way back to 17 years old working my very first job at a tiny restaurant in the suburbs of Los Angeles. Yes, Ive been working in food service for nearly 12 years… Lord help me. Anyways, I actually really enjoyed my job at the time. It was my favorite childhood restaurant and I felt so lucky to be working there. It was honestly a great first job. The restaurant specialized in cafe type food serving primarily pasta, sandwiches, and soup. We had our standard soups that were served everyday but we also had a Soup de Jour that we rotated weekly.
If you’ve ever worked in the food industry you know the best people to befriend in the restaurant are the cooks. If you’re cool with the cooks you’re going to get a lot of free food. Free food is the best kind of food. Every day I went to work I was greeted with a warm plate of the best garlic bread I’ve ever had, I stand by that to this day, and whatever special soup we were serving that week. This is where I was introduced to the glorious stuffed bell pepper soup.
Fast forward to a few weeks ago…Trader Joe’s was demoing their Peruvian Chimichurri Rice with my favorite Roasted Pepper and Tomato Soup and sliced chicken sausage. This immediately reminded me of the stuffed bell pepper soup from my childhood. The combination of flavors was great but the sausage didn’t do much for me. I decided to cut out the sausage and add ground beef, shredded cheese, chopped mini bell peppers, and sour cream to create this classic and delicious Stuffed Bell Pepper Soup. Hope you enjoy!
- 1 Box Trader Joe's Roasted Red Pepper and Tomato Soup
- 2 Bags Trader Joe's Peruvian Chimichurri Rice
- 1 Pound Ground Beef
- 4-5 Mini Bell Peppers or 1 Large Bell Pepper
- 1 Bag Light Mexican Shredded Cheese
- Sour Cream
- Cook ground beef in pan over medium heat until cooked through, about 5 minutes.
- While beef is cooking heat a tablespoon of oil in a pan over medium heat. Dump in frozen Chimichurri Rice and two tablespoons of water. Cook for 4 – 5 minutes stirring occasionally until hot.
- Seed and chop up your bell pepper(s)
- Combine Roasted Red Pepper and Tomato Soup in a pot with ground beef and chopped bell peppers over medium high heat until hot then add in your chimichurri rice
- Serve in small bowls topped with a good amount of cheese and a dollop of sour cream
If you're planning on having left overs I would not combine the rice in the large pot of soup. Instead, I would store rice and soup separate from each other in the refrigerator, as the rice will soak up too much of the soup.