Banana Pepper Soup Recipes

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STUFFED BANANA PEPPER SOUP RECIPE



Stuffed Banana Pepper Soup Recipe image

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

2 cups Banana Peppers, diced
½ Green Pepper, diced
1 medium Onion, chopped fine
1 lb Mild Ground Italian Sausage
1 heaping tsp Minced Garlic
1 TBSP Olive Oil
2 TBSP Butter
4 cups Chicken Stock
¾ cup Evaporated Milk
1½ cups Parmesan Cheese, shredded
8 oz Cream Cheese, cubed
¾ tsp Salt
½ tsp Black Pepper
1 tsp Basil
1 tsp Oregano
½ tsp Thyme
1 cup Dry Orzo

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

BANANA PEPPER SOUP



Banana Pepper Soup image

DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit.

Provided by CarrieM5323

Categories     Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
4 ounces cream cheese, cubed
1 1/2 cups chicken stock (reserve 1/2C)
6 ounces heavy cream (optional)
7 -9 banana peppers
1/2 medium onion
2 -3 garlic, cloves- crushed to remove skin
8 ounces parmesan cheese, freshly grated
salt and pepper
8 ounces flour, and water for thickening

Steps:

  • In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
  • While sauteing: halve, clean and coarsely chop banana peppers.
  • Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
  • Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
  • Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
  • Keep stirring.
  • Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
  • Add Parmesan- then salt and pepper to taste.
  • Serve and Enjoy.

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pound hot ground Italian Sausage, roasted and chopped fine
1/2 cup Locatelli Romano cheese
1/2 cup bread crumbs
Salt and pepper to taste
1 large egg
Olive oil to saute
4 banana peppers (Hungarian hots or mild as preferred)
1 cup marinara sauce, heated for service
Wedge dry ricotta cheese

Steps:

  • Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

CREAM OF BANANA SOUP



Cream of Banana Soup image

This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.

Provided by Johnney

Categories     Tropical Fruits

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 overripe bananas
1 teaspoon minced scotch bonnet pepper
1 cup chicken stock
2 cups water
1 cup heavy cream
red bell peppers or yellow bell pepper, cut in curlicues, for garnish

Steps:

  • Peel the bananas and cut them into pieces.
  • Put the bananas and the chile through a food mill until pureed.
  • Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
  • Add the heavy cream, bring to a boil, and remove from the heat.
  • Serve hot with the curlicues of red and yellow bell pepper for garnish.

Nutrition Facts : Calories 332.2, Fat 23.1, SaturatedFat 14, Cholesterol 83.3, Sodium 112, Carbohydrate 30.8, Fiber 3.1, Sugar 15.5, Protein 4

SPICY STUFFED BANANA PEPPERS



Spicy Stuffed Banana Peppers image

Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

6 tablespoons water
3 tablespoons uncooked red or white quinoa, rinsed
1/2 pound bulk spicy Italian sausage
1/2 pound lean ground beef (90% lean)
1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons Sriracha chili sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
16 mild banana peppers
2 cups reduced-sodium spicy V8 juice

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

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