Description
Indulge in the rich, creamy goodness of this Cheese Stuffed Banana Peppers Soup. Filled with tender, flavorful banana peppers and melted cheese, this comforting soup is ready in just 30 minutes.
Ingredients
– 6 large banana peppers, halved and seeded
– 8 ounces cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F. Arrange the banana pepper halves on a baking sheet and bake for 15 minutes to soften.
2. In a medium bowl, mix together the cream cheese, cheddar cheese, Parmesan cheese, garlic, basil, oregano, and red pepper flakes (if using).
3. Spoon the cheese mixture into the baked banana pepper halves, filling them evenly.
4. In a large saucepan, combine the broth and heavy cream. Bring to a simmer over medium heat.
5. Carefully add the stuffed banana peppers to the simmering broth and cook for 10-15 minutes, or until the peppers are tender and the cheese is melted.
6. Season the soup with salt and black pepper to taste.
7. Serve the Cheese Stuffed Banana Peppers Soup hot, garnished with additional fresh herbs if desired.
Notes
– For a spicier soup, use hot banana peppers or add extra red pepper flakes.
– This soup can be made in advance and reheated before serving.
– Leftover soup can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: American