Description
A heartwarming soup packed with cheesy stuffed banana peppers in a savory broth.
Ingredients
Scale
- 4 banana peppers
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 4 cups vegetable or chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the banana peppers and remove the seeds.
- In a mixing bowl, combine the cream cheese and shredded cheddar cheese until well mixed.
- Using a spoon or small spatula, carefully stuff each banana pepper with the cheese mixture.
- Heat a splash of olive oil in a pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Add the diced tomatoes and broth to the sautéed onions and garlic. Stir and bring to a gentle simmer.
- Once simmering, place the stuffed banana peppers gently into the pot and simmer for 20-30 minutes.
- Before serving, taste the broth and season with salt and pepper. Serve the soup hot.
Notes
Don’t overcook the peppers to maintain their shape. Season after adding the broth for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 825
- Sugar: 6g
- Sodium: 600mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 150mg
