Puerto Rican stuffed bell pepper soup is a bold and flavorful dish that is easy to prepare with simple ingredients. From the browning of ground turkey with onions and seasonings to the slow cooking with peppers and rice, each step in the pot helps meld the flavors deliciously. A comforting recipe for any occasion.
In a large pot, heat the oil over medium-high heat.
Then add the ground turkey, onions, oregano, garlic powder, salt, and pepper, cooking for 4-5 minutes until the turkey is browned.
Drain excess fat and return the pot to heat, adding the sofrito, seasonings, and peppers, cooking for another 1-2 minutes.
Next, add the remaining ingredients, except for the rice, and simmer for 30 minutes, with the lid slightly ajar, stirring occasionally until the peppers are to your liking.
Finally, add the cooked rice and heat before serving.
Bell Pepper Soup
Ingredients
1 kilogram of Turkey
1 tablespoon of Dried oregano
1 teaspoon of Tea
½ teaspoon of Ground black pepper
1 teaspoon of Salt
1 teaspoon of Garlic powder
1 Chopped medium onion
2 Sliced green peppers
2 Sliced red peppers
2 Minced garlic cloves
½ cup of Homemade sofrito
1 Seasoning packet
½ teaspoon of Ground thyme
2 cans of Diced tomatoes
400 milliliters of Tomato sauce
2 Bay leaves
4 cups of Beef broth
2 tablespoons of Brown sugar
1 can of Corn
1 cup of Cooked rice
1 tablespoon of Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, heat the oil over medium-high heat.
Step 2 : Next, add the ground turkey, onions, one tablespoon of oregano, garlic powder, salt, and pepper, cooking for 4-5 minutes until the turkey is browned.
Step 3 : Drain excess fat and then return the pot to heat, adding the sofrito, seasonings, and peppers, cooking for another 1-2 minutes.
Step 4 : Then add the remaining ingredients, except for the rice, and simmer over low heat for 30 minutes, with the lid slightly ajar, stirring occasionally until the peppers are to your liking.
Step 5 : Finally, add the cooked rice and heat before serving.
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