September 19, 2016

(Un)Stuffed banana pepper soup

Here in the Buffalo area we have stuffed banana peppers on the menu at almost every pizza place, Italian type restaurant, or bar/pub in the area. I'm not sure if they are a local thing or what, but a Google search has led me to think that they aren't something that is very popular outside of the region. Basically, they are hot banana peppers stuffed with cheeses, Italian seasonings, sometimes sausage/pork, and the topped with breadcrumbs and baked til bubbly. They are delicious. Some places even have pizza versions and macaroni and cheese versions (I think I see both of these in the blog's future). But, this time around, I decided to take the flavors of these stuffed banana peppers and turn them into a thick and hearty soup. I used ground pork in this version, but you could use bulk Italian sausage, or just add a few more peppers and leave the meat out all together. 

Even though summer is holding on tight around here, I'm so ready for fall temperatures, fall foods, and everything else that comes along with my favorite season. Soup is one of my favorite things to make and eat when the weather turns cooler (though I've been know to make soup in the summer, too). This soup will serve about 4 people as a main dish with a side of warmed crusty bread and butter. 

(Un)Stuffed banana pepper soup
1 lb ground pork
1 large sweet onion, chopped
7 medium/large banana peppers (I used a mix of sweet and hot), seeded and chopped
3 cloves garlic, minced
salt and freshly ground black pepper
1 teaspoon Italian seasoning, plus more for serving
1/3 cup all-purpose flour
4 cups chicken stock or broth
1 cup milk
8 oz cream cheese, softened and cubed
1 cup shredded mozzarella, for topping
4 tablespoons breadcrumbs, for topping

In a soup pot or Dutch oven, cook the pork over medium heat, breaking apart with a wooden spoon. Cook until browned and cooked through. Drain the fat, leaving about two teaspoons. Add the onion, peppers, garlic, salt, pepper, and Italian seasoning. Cook, stirring often, until the vegetables become just tender. Stir in the flour and cook for about one minute. 

Stir in the chicken stock/broth and milk. Let the mixture come to a boil and reduce to a simmer. Continue to cook and stir often until the mixture thickens. 

Stir in the cream cheese until melted. Taste and season with salt and pepper, as needed. Preheat the broiler.

For each serving, fill a small crock or other broiler-proof serving bowl. Top each with 1/4 cup mozzarella and a tablespoon of breadcrumbs. Broil until the cheese is melted and the breadcrumbs just turn golden (watch carefully so they don't burn). Top each bowl with an extra sprinkle of Italian seasoning. Serve hot with crusty bread.

What was I cooking one year ago?: pumpkin streusel muffins
Two years ago?: chicken & apple Indian curry
Three years ago?: Hungarian mushroom soup
Four?: Salisbury steak w/ red wine-mushroom sauce
Five?: buckwheat pancakes
6?: chicken, apple, caramelized onion, & cheese quesadillas


  1. I think banana peppers are my husbands love language. Well that and Frank's Red Hot. But it has truly not occurred to me how it would be possible to turn it into a soup.And we love soup here! And I thought I could never tire of warm weather. Wrong!!! Maybe I'll make this soup to celebrate some unbelievable news, good news, I got today.

  2. I love banana peppers but never thought of making them as a soup. Such a genius idea. This look superb — absolute yum! ♥

  3. Banana pepper soup? wow that's new to me and I love creamy and comforting it looks.

  4. this sounds super interesting! i've never had stuffed banana peppers but see how they could work...jalapeno popper-ish, right? :) yum!

  5. Amy, this soup sounds delicious, lots of flavors...a perfect meal for the cold weather.
    Have a wonderful week ahead :)

  6. I love a good pepper soup, but banana peppers just take it to that next level of yum! Saving to enjoy soon!

  7. WOW! Stuffed Banana peppers is actually new to me. I don't think we have banana peppers here but I'm sure I would love this soup.

  8. I've never seen stuffed banana peppers on a menu, so it's certainly not a thing here in New Mexico. :) However, I am growing banana peppers this year. They did great at the first of the season then struggled in the heat and not that it has cooled off, the plants have exploded. I'll be picking tons of peppers by next week, so this soup is on the menu. It looks wonderful. Thanks for sharing!

  9. Wow, what a neat soup! Loads of flavor. Funny about regional food differences -- I don't often see banana peppers around here (although of course they're found in every grocery). Good stuff -- thanks.

  10. Sounds delicious. I love to make soup too. I need to put this on my list to make.

  11. Stuffed banana peppers must be a regional dish and certainly sounds like a good one just as does your soup.

  12. This is a new one and it sounds delicious, looks delicious too! A must try for me and thanks for the recipe!

  13. Hi Amy, I love soup too and can eat it all year round. Love that you added the banana peppers and cream cheese. This looks like a hearty soup and looks delicious. Take care!

  14. I tweaked the recipe ... Used hot Italian sausage instead of the pork. I roasted the peppers in the oven first and put in some green peppers too. I used stuffing mix ground in the blender instead of bread crumbs and put some in the soup too. Delicious!

  15. This recipe sounds delicious. Getting ready for my garden this year and looking for tasty recipes to go along with what I am planting. This definitely is going to be a must try. Thanks for sharing it.

  16. I just sat down on this dreary rainy day....but I am now in heaven!! This soup is so flavorful and delicious. Thank you for sharing such a wonderful recipe.

  17. Wow! This soup is like nothing I have ever seen or heard of before! Yum! Pinned :)


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