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Puerto Rican Stuffed Pepper Soup (sopa de pimentas)
Author: Neyssa
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5 from 2 votes

Puerto Rican Stuffed Pepper Soup Recipe

Bold and flavorful this Puerto Rican stuffed pepper soup is amazing for any meal during the cooler months.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients
 

  • 1 tablespoon of olive oil
  • 1-2 lbs ground turkey
  • 1 tablespoon of dried oregano (plus 1 teaspoon)
  • ½ 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)
  • ½ cup of homemade sofrito
  • 1 packet of Sazon
  • ½ 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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