Stuffed Banana Pepper Soup
A comforting and flavorful soup featuring stuffed banana peppers, beef, rice, and spices, perfect for chilly nights and family gatherings.
Ingrédients
For the soup
- 4 pieces banana peppers Choose large and firm peppers.
- 1 cup ground beef Can substitute with ground turkey or chicken.
- 1 cup cooked rice Quinoa or cauliflower rice can be used for gluten-free options.
- 1/2 cup diced tomatoes Canned or fresh can be used.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth Vegetable broth can be used for a vegetarian version.
- 1 teaspoon Italian seasoning
- to taste salt and pepper Adjust based on personal preference.
Instructions
Preparation
- Wash the banana peppers thoroughly, then chop the onion and mince the garlic.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant (3-5 minutes).
Cooking the Filling
- Add the ground beef to the skillet, breaking it apart. Cook until browned and no longer pink (6-8 minutes).
- Stir in the cooked rice and diced tomatoes. Heat through for 3-4 minutes.
- Add Italian seasoning, salt, and pepper to taste.
Stuffing and Baking
- Cut the tops off the banana peppers and remove seeds. Stuff each pepper with the beef mixture.
- Pour beef broth into a large baking dish and arrange the stuffed peppers upright in the broth.
- Cover the dish with foil and bake at 375°F for 30 minutes.
Serving
- Let the soup cool briefly, then ladle into bowls with a stuffed pepper in each.
- Top with shredded cheese, fresh herbs, or a dollop of sour cream if desired.
Notes
This soup can easily be modified with different fillings or spices to suit personal tastes. It can be made ahead of time and stored in the fridge or frozen for later use.