Description
A warm and hearty cheese stuffed banana peppers soup that combines savory flavors with a creamy texture.
Ingredients
Scale
- 4 banana peppers
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the banana peppers and remove the seeds.
- In a bowl, mix cream cheese and cheddar cheese until well combined.
- Stuff each banana pepper with the cheese mixture.
- In a pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add vegetable broth and bring to a boil.
- Add stuffed banana peppers to the pot and simmer for 20 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Adjust the spice level by using mild or hot banana peppers.
- This soup can be garnished with fresh herbs.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Cheese Stuffed Banana Peppers Soup