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Hot Pepper Pleasers Recipe

Hot Pepper Pleasers Recipe photo by Taste of Home

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Here's a real crowd-pleaser! The banana peppers pack a subtle punch, and the pepperoni adds spice. Have knives, forks and napkins ready so folks can eat them up neatly. —Darius Kovacina, Acme, Pennsylvania

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Hot Pepper Pleasers Recipe

Prep: 20 min. Bake: 25 min.

Yield: 20 Servings

20 25 45

Ingredients

10 banana peppers
1 package (8 ounces) cream cheese, softened
1 egg
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 small onion, finely chopped
1/2 cup finely chopped pepperoni
2 tablespoons olive oil

Directions

Cut peppers in half lengthwise; open and lay flat. Remove seeds if desired.
In a small bowl, beat cream cheese and egg until blended. Stir in the cheddar, mozzarella, onion and pepperoni. Spoon into peppers.
Place in two 15-in. x 10-in. x 1-in. baking pans and drizzle with oil. Bake at 350° for 25-30 minutes or until lightly browned. Yield: 20 appetizers.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 appetizer equals 112 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 158 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Hot Pepper Pleasers in Country Woman August/September 2009, p29

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Hot Pepper Pleasers

Hot Pepper Pleasers

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Reviewed on Aug. 04, 2011 by superduper-cook

this was excellent and so easy to put together, would definitely make it again

Reviewed on Aug. 03, 2011 by jim10000

Loved it. try it on the grill it is awesome

Reviewed on Aug. 02, 2011 by jllove

Forgot! we also add garlic powder or salt!

Reviewed on Aug. 02, 2011 by jllove

We make this with jalapenos but use bacon instead of pepperoni and no egg. We also use fiesta (mexican) cheese. These are sooo good!

Reviewed on Aug. 02, 2011 by btaylor123

Great flavor! Only thing I'd change is that next time, I'll saute the pepperoni just a bit first, to remove some of the fat, and maybe use lower-fat cream cheese.

Reviewed on Aug. 02, 2011 by ElizabethCarolKnapp

This really worked in a chicken recipe! My husband just loved them too!