September 19, 2016

(Un)Stuffed banana pepper soup

Creamy, cheesy, hot, and spicy - this (un)stuffed banana pepper soup is a hearty and delicious way to enjoy the flavors of stuffed banana peppers.

Here in the Buffalo area we have stuffed banana peppers on the menu at almost every pizza place, Italian 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 believe 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. 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 maybe some diced potatoes) 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. This soup will serve about 4 people as a main dish with a side of warmed crusty bread and butter. Plus the bread will help cool down your mouth, if needed!