Description
Indulge in the irresistible combination of creamy cheese and the subtle heat of banana peppers in this comforting Cheese Stuffed Banana Peppers Soup. Perfect for a cozy night in or sharing with friends, this quick and easy soup is packed with flavor and ready in just 30 minutes.
Ingredients
– 8 banana peppers, halved and seeded
– 4 ounces cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the cream cheese and 1/2 cup of the shredded cheddar cheese until well combined.
3. Stuff the banana pepper halves with the cheese mixture and arrange them in a baking dish.
4. Bake the stuffed peppers for 20 minutes, or until the cheese is melted and bubbly.
5. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
6. Pour in the broth and heavy cream, and bring the mixture to a simmer.
7. Add the baked stuffed peppers to the pot, and gently break them up with a wooden spoon.
8. Stir in the dried basil, dried oregano, and season with salt and pepper to taste.
9. Simmer the soup for 10-15 minutes, allowing the flavors to meld.
10. Ladle the Cheese Stuffed Banana Peppers Soup into bowls and top with the remaining 1/2 cup of shredded cheddar cheese.
11. Serve hot and enjoy!
Notes
For a spicier version, use jalapeño or serrano peppers instead of banana peppers. The soup can also be made ahead of time and reheated when ready to serve.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American