Monday, September 19, 2016
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.