"The belly rules the mind."--Spanish Proverb

Unstuffed banana pepper soup Recipe

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This recipe for Unstuffed banana pepper soup, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 lb ground pork
1 large sweet onion (chopped)
7 large banana peppers (mix of sweet & hot)
3 cloves of garlic
1 t. Italian Seasoning
1/3 c. flour
4 c. chicken stock/broth
1 c. milk
8 oz cream cheese
1 c. mozzarella (shredded)
4 T. breadcrumbs

In a Dutch oven, cook the pork over medium heat, breaking apart with a wooden spoon. Cook until browned. Drain fat (if any), leaving about two teaspoons. Add onions, peppers, garlic, salt, pepper & Italian seasoning. Cook, stirring often, until vegetables comes just tender. Stir in flour and cook for approx. 1 minute. Stir in chicken stock/broth and milk. Let mixture boil and then reduce to simmer. Continue to cook until mixture thickens. Stir in cream cheese. Taste and season with salt & pepper.

Preheat broiler. For each serving, put in crock and top with mozzarella cheese and breadcrumbs and broil until melted.




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