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Stuffed Pepperoncinis Recipe

To reduce some of the juice in these spicy appetizers, I drain the pepperoncinis for about 3 hours on paper towel before stuffing. This recipe makes a big batch, which is perfect for parties.

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Stuffed Pepperoncinis Recipe

Prep: 45 min.

Yield: 25 Servings

45 45

Ingredients

1 cup grated Parmesan cheese
1 medium tomato, cut into wedges
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup chopped pepperoni
1/4 cup chopped salami
1/4 cup cubed fully cooked ham
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack or pepper Jack cheese
1/4 cup zesty Olive Garden Signature Italian Dressing

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2 jars (24 ounces each) pepperoncini, drained
Additional grated Parmesan cheese

Directions

In a food processor, combine the first nine ingredients; cover and process until finely chopped.
Cut off the stem end of each pepperoncini; remove seeds. Pipe or stuff pepperoncinis with cheese mixture. Dip exposed end into additional Parmesan cheese. Cover and refrigerate until serving. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 68 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 591 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Originally published as Stuffed Pepperoncinis in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p183