Menu
Hungarian Mushroom Soup Hungarian Mushroom Soup
Cheese Pepper Soup Cheese Pepper Soup
Pepper Soup Pepper Soup
Hungarian Cabbage With Noodles Hungarian Cabbage With Noodles
Tuscan Sausage and Potato Soup Tuscan Sausage and Potato Soup
Hungarian Stew Hungarian Stew
Pepperoni and Sausage Pizza Soup Pepperoni and Sausage Pizza Soup
Roasted Tomato and Pepper Soup Roasted Tomato and Pepper Soup
Roasted Pepper Potato Soup Roasted Pepper Potato Soup
Stuffed Pepper Soup Stuffed Pepper Soup
Roasted Cauliflower & Red Pepper Soup Roasted Cauliflower & Red Pepper Soup
Chunky Pepper Potato Soup Chunky Pepper Potato Soup
Hungarian Goulash Soup Hungarian Goulash Soup
Italian Sausage and Kale Soup Italian Sausage and Kale Soup
Tasty-Italian Vegetable Soup Tasty-Italian Vegetable Soup
Hungarian Noodle Side Dish Hungarian Noodle Side Dish
Italian Sausage and Zucchini Soup Italian Sausage and Zucchini Soup
Red Pepper Soup Red Pepper Soup
Broccoli with Sauteed Red Pepper Broccoli with Sauteed Red Pepper
Italian Sausage and Bean Soup Italian Sausage and Bean Soup

Hungarian Pepper Soup with Romano Crisps

Add a Review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Jun. 27, 2023
This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness.—
Hungarian Pepper Soup with Romano Crisps
Hungarian Pepper Soup with Romano Crisps Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup shredded Romano cheese
  • 2 to 3 Hungarian wax or banana peppers, seeded and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chicken stock
  • 2 dozen Apple Spice Meatballs
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, cubed

Directions

  1. On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown.
  2. In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.