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Stuffed Banana Peppers Soup: A Flavorful Family Favorite
Samantha Jones

Stuffed Banana Peppers Soup: A Flavorful Family Favorite

A creamy, one-pot soup loaded with peppers, sausage, and dairy. Customize with vegetarian options or pickled peppers for tangy depth. Perfect for comfort with minimal cleanup.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • Banana Peppers, 6 (fresh or pickled)
  • Green Pepper, 1 (firm and fresh)
  • Onion, 1 (finely chopped)
  • Garlic, 4 cloves (minced)
  • Halal Italian Sausage (beef or chicken), 1 pound (broken into small pieces)
  • Butter, 1 tablespoon (for sautéing)
  • Olive Oil, 1 tablespoon (for sautéing)
  • Low-Sodium Chicken Broth, 4 cups
  • Evaporated Milk, 12 ounces
  • Cream Cheese, 8 ounces (softened)
  • Parmesan Cheese, 1 cup (freshly grated)
  • Orzo Pasta, 1 cup (cooked separately)
  • Dried Basil, 1 teaspoon
  • Dried Oregano, 1 teaspoon
  • Dried Thyme, 1 teaspoon
  • Salt, to taste
  • Pepper, to taste

Method
 

  1. Cut the tops off banana peppers and green pepper; remove seeds and dice.
  2. Heat butter and olive oil in a large pot over medium heat. Add onion, garlic, and green pepper; sauté for 5 minutes.
  3. Add halal Italian sausage and cook until browned, breaking into small pieces.
  4. Stir in diced banana peppers, basil, oregano, and thyme. Pour in chicken broth and simmer for 30 minutes.
  5. In a blender, combine evaporated milk, cream cheese, and ½ cup Parmesan. Blend until smooth.
  6. Return blended mixture to pot. Stir in cooked orzo and remaining Parmesan. Cook 10–15 minutes until thickened. Season with salt and pepper.

Notes

For vegetarian version: Replace sausage with mushrooms or tofu.
Pickled banana peppers add briny flavor; adjust liquid accordingly.
Leftovers taste better the next day as flavors meld.
Serve with crusty bread to soak up broth.