Cheese Stuffed Banana Pepper Soup
A delightful twist on traditional soup featuring creamy cheese and the subtle heat of banana peppers, perfect as a hearty meal or appetizing starter.
Ingredients
Main Ingredients
- 4 large banana peppers
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cut the tops off the banana peppers and remove the seeds.
- In a bowl, mix together the cream cheese and cheddar cheese until well combined.
- Stuff the banana peppers with the cheese mixture.
Cooking
- In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are tender.
- Pour in the chicken broth and add the stuffed peppers to the pot. Bring it to a boil.
- Reduce the heat and let it simmer for 20 minutes.
- Remove the stuffed peppers, chop them into pieces, and return them to the pot.
- For a smooth texture, blend the soup until smooth if desired. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Choose ripe banana peppers for the best flavor. You can add different cheeses like mozzarella or pepper jack for extra flavor. Adjust the number of peppers based on how spicy you want the soup to be.