STUFFED BANANA PEPPER SOUP RECIPE
This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly creamy, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.
Provided by Ann
Categories Recipes
Time 1h5m
Number Of Ingredients 17
Steps:
- Cut off tops of Peppers, remove seeds.
- Dice banana peppers and green peppers; set aside (reserve a few slices for garnish if you like).
- Chop onion; set aside.
- Spray the bottom of a large stockpot with nonstick spray.
- Chop up ground sausage (if necessary), add to stock pot; cook until sausage is no longer pink.
- Remove sausage from pan.
- In the same large stockpot (do not clean) sauté onion, garlic, and peppers in olive oil and butter over medium heat for 5 minutes.
- Add back cooked sausage to the stockpot.
- Add chicken stock and evaporated milk to the stockpot mixture. Increase heat and bring the mixture to a boil.
- Add in Parmesan cheese, cream cheese, salt, pepper, basil, oregano, and thyme; stir until cheese begins to melt.
- Reduce heat to medium; cover and simmer 25 minutes stirring occasionally.
- Add dry Orzo pasta to the mixture.
- Stir constantly for 10 minutes until pasta is cooked.
Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1209 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
Provided by LISAPAV
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
- Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
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