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Cozy Savory Orzo Stuffed Banana Peppers Soup

orzo stuffed banana peppers soup - featured image
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A comforting and hearty soup featuring tender banana peppers stuffed with orzo pasta, simmered in a savory broth with fresh vegetables and herbs. Perfect for cozy nights and easy weeknight meals.

Ingredients

Scale
  • 6 medium banana peppers
  • 1 cup (170g) orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 6 cups (1.4 liters) vegetable or chicken broth, low-sodium
  • 1 cup (240ml) diced tomatoes, canned or fresh
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Grated Parmesan cheese, optional for serving

Instructions

  1. Rinse 6 medium banana peppers and slice off the tops. Carefully remove the seeds and membranes to reduce bitterness and heat. Set aside.
  2. Bring a pot of salted water to a boil. Add 1 cup (170g) orzo and cook for 7-8 minutes until just al dente. Drain and rinse under cold water to stop cooking. Toss lightly with a drizzle of olive oil to prevent sticking.
  3. Heat 2 tablespoons olive oil in your soup pot over medium heat. Add 1 medium chopped onion, 1 diced carrot, and 2 diced celery stalks. Cook for about 5 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook for another minute.
  4. Pour in 6 cups (1.4 liters) vegetable or chicken broth and 1 cup (240ml) diced tomatoes. Sprinkle in 1 teaspoon dried oregano. Bring the mixture to a gentle boil.
  5. Mix the cooked orzo with a pinch of salt, pepper, and 1 tablespoon chopped fresh parsley. Carefully stuff each banana pepper with the orzo mixture, filling them generously but without overstuffing.
  6. Lower the heat to a simmer and gently place the stuffed peppers into the broth. Cover and simmer for 20 minutes until the peppers are tender but hold their shape.
  7. Remove the soup from heat. Stir in 1 tablespoon fresh lemon juice and adjust salt and pepper to taste. Sprinkle with the remaining fresh parsley.
  8. Ladle the soup into bowls, topping each serving with freshly grated parmesan cheese if desired. Serve warm.

Notes

Parboil orzo until just al dente to prevent mushiness after simmering. Remove banana pepper seeds carefully to reduce bitterness and heat. Adjust salt gradually as broth may already contain salt. Add lemon juice at the end to brighten flavors. For gluten-free, substitute orzo with gluten-free pasta or quinoa. For vegan, use vegetable broth and skip or substitute parmesan cheese.

Nutrition

Keywords: orzo soup, stuffed banana peppers, comfort food, easy soup recipe, savory soup, cozy soup, weeknight dinner, vegetarian soup, gluten-free option

Find it online: https://bouncybowl.com/cozy-savory-orzo-stuffed-banana-peppers-soup-easy-comfort-food-recipe/