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Stuffed Pepperoncinis

 Stuffed Pepperoncinis
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.
25 ServingsPrep: 45 min.


  • 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 Italian salad dressing
  • 2 jars (24 ounces each) pepperoncini, drained
  • Additional grated Parmesan cheese


  • 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.

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Stuffed Pepperoncinis (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.