Puerto Rican Stuffed Pepper Soup (sopa de pimentas)

Puerto Rican Stuffed Pepper Soup Recipe

Bold and flavorful this Puerto Rican stuffed pepper soup is amazing for any meal during the cooler months.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: dinner
Cuisine: Puerto Rican
Keyword: soup
Servings: 4
Author: Neyssa

Ingredients

  • 1 tablespoon of olive oil
  • 1-2 lbs ground turkey
  • 1 tablespoon of dried oregano plus 1 teaspoon
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 medium onion chopped
  • 2 green peppers sliced
  • 2 red peppers sliced
  • 2 cloves of garlic minced
  • 1/2 cup of homemade sofrito
  • 1 packet of Sazon
  • 1/2 teaspoon of ground thyme
  • 2 15 oz cans diced tomatoes undrained
  • 1 15 oz can of tomato sauce
  • 2 bay leaves
  • 4 cups of beef broth
  • 2 Tablespoons brown sugar
  • 1 can corn optional
  • 1 cup cooked rice
  • additional salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium high heat. Add in ground turkey, onions, 1 tablespoon of oregano, garlic powder, salt, and pepper. Cook 4-5 minutes, or until turkey is browned. Drain any excess fat.
  • Return pot to heat, add in sofrito, seasonings, and peppers. Cook an additional 1-2 minutes, and add remaining ingredients, except for the rice.
  • Cook on a low simmer for 30 minutes, slightly covered, stirring occasionally or until peppers have softened to your liking.
  • Add in cooked rice and heat through before serving.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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