Banana Pepper Soup Recipes

STUFFED PEPPER SOUP IV

Steps:

• In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
• Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
• In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

STUFFED BANANA PEPPERS RECIPE

Steps:

• Heat an oven to 400 degrees.
• Slice the banana peppers in half lengthwise and core them out. Set them onto a large baking sheet.
• Heat the oil in a medium pan and add the chopped steak. Season with garlic, paprika, salt and pepper. Cook about 5 minutes, or until the beef/steak is cooked to your liking.
• Spoon the seasoned beef mixture into the peppers, then top each with shredded cheese.
• Bake for 15 minutes. Alternatively, you can grill the stuffed banana peppers for 15 minutes, or broil them for 6-7 minutes, until the cheeses are nice and melty.
• Remove from heat and set onto serving plates.
• Top with chopped green onion, spicy chili flakes and hot sauce, if desired.

SAUSAGE & PEPPERS SOUP (LOW CARB & PALEO)

Steps:

• Put your olive oil to a large soup pot and heat to medium high heat.
• Add your onions, mushrooms and sausage and turn the heat down to medium. Sauté until the sausage is browned and the onions translucent. Break up the sausage as you brown it.
• Add in the diced tomatoes, peppers, broth and Better than Bouillon.
• Bring to a simmer, cover and cook for about 10 minutes.
• Add your garlic and cook another 5 minutes.
• Add your spinach right when it's done. Mix well and spinach will wilt.
• Serve with grated cheese. (optional)

BANANA PEPPER SOUP

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.

SPICY BANANA SOUP

Steps:

• Peel and dice onion.
• Clean and dice the chili pepper.
• Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
• Add orange juice, zest, and 2 cups vegetable broth.
• Stir in the ketchup.
• Cover pot bring to boil, low heat to medium and cook for 5 minutes.
• Add two of the bananas to the soup and puree.
• In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
• Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
• In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
• To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
• Enjoy.