BOLD Creole Seasoning 
Shrimp & Spinach Artichoke Stuffed Peppers
These shrimp, spinach & artichoke stuffed peppers by @creoleseoul are bursting with flavor, thanks to a…
Get RecipeSweet caramelized roasted red peppers, smokey and creamy Gouda, and BOLD Creole flavor make this cozy soup by In Fine Taste the perfect meal for those days when the weather turns cooler.
Ingredients
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2 Medium Roma Tomatoes (or 3 Small Ones)
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4 Medium Red Bell Peppers
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3 Cups Vegetable Broth
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2 Tablespoons Butter
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1 Small Onion, Diced (or Half a Large Onion)
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1/2 Cup Cream
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4 Cloves Garlic, Minced
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8 Ounces Gouda, Shredded
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1 1/2 Teaspoon Tony’s BOLD Creole Seasoning
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1/4 Teaspoon Dried Basil
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1/2 Teaspoon Dried Oregano
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1 Teaspoon Lemon Juice or Apple Cider Vinegar
- Clear
Directions
- Preheat oven to 400°F.
- Place tomatoes and bell peppers whole on a baking sheet lined with foil for easy cleanup. Cook for 20 minutes on one side, flip the tomatoes and peppers over and cook for another 20 minutes on the other side.
- When finished cooking, place tomatoes and peppers in a bag or covered bowl and put in the freezer for 15 minutes.
- Peel off the skins of the tomatoes and peppers. Remove the tops of the peppers and the seeds on the inside. Slice into strips. If you have seeds stuck to the peppers, give them a quick rinse to remove the seeds before adding them to the pot.
- In a large pot over medium heat, melt butter. Add onion and garlic and stir for 7-8 minutes.
- Add in the roasted tomatoes and peppers and broth. Bring mixture to a boil and simmer for 5-8 minutes.
- Either use an immersion blender or transfer mixture to a high speed blender or food processor (you may have to do this in batches). Blend until smooth.
- Return the soup to the pot. Over low heat, add cream, gouda and seasonings. Stir until cheese is melted and cream has been fully mixed in.
- Top with fresh basil and extra gouda if desired. Serve with fresh bred or croutons.
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