Hot Pepper Pleasers Recipe

5 18 14
Hot Pepper Pleasers Recipe
Hot Pepper Pleasers Recipe photo by Taste of Home
Publisher Photo

Hot Pepper Pleasers Recipe

Read Reviews
5 18 14
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 10 banana peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1 cup 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 15x10x1-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.
Originally published as Hot Pepper Pleasers in Country Woman August/September 2009, p29

Nutritional Facts

1 each: 112 calories, 9g fat (5g saturated fat), 34mg cholesterol, 158mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

Popular Videos

  • 10 banana peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1 cup 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
  1. 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.
  2. Place in two 15x10x1-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.
Originally published as Hot Pepper Pleasers in Country Woman August/September 2009, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHot Pepper Pleasers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bearhead59 User ID: 8921874 253644
Reviewed Sep. 4, 2016

"I tried this last weekend for my sons birthday they went over great! None leftover for me either."

MY REVIEW
BarbieVA User ID: 3388747 184746
Reviewed Apr. 15, 2014

"This is great! Made them on the grill, low and slow. Kept warm this way The go fast. I freeze peppers all the time. They are best used in recipes where they will be cooked somehow later. This one went into the personnel cookbook."

MY REVIEW
sstetzel User ID: 158954 182887
Reviewed Aug. 3, 2012

"I think you could halve and seed them, freeze them individually (like on a cookie sheet) and then take them out, fill them frozen and bake them. I don't think I'd freeze them filled, the cheese might not play nice with the freezer."

MY REVIEW
buffalonana User ID: 4800215 184745
Reviewed Aug. 3, 2012

"I'd love to make this recipe for a party at the end of this month. The hot peppers are  "ready" NOW.  How can I keep them fresh until I want to use them?  If this isn't possible, how can a freeze them for use at a much later date?"

MY REVIEW
iquilt1 User ID: 4094174 167614
Reviewed Jul. 31, 2012

"Wonderful!!! Did not have pepperoni (thanks hubby), did not have onion, but had all other ingredients and they were wonderful!!! Absolutely will make again - maybe with all the ingredients next time."

MY REVIEW
weegeordies User ID: 5006686 115305
Reviewed Jul. 11, 2012

"I have made this a few times already, and will make it again. If you like it HOT, leave the seeds in! this is soooo good!"

MY REVIEW
rrpinin User ID: 1079526 117690
Reviewed Oct. 17, 2011 Edited Jul. 6, 2017

"Great recipe."

MY REVIEW
AdrienneMetz User ID: 6123894 115304
Reviewed Sep. 4, 2011

"I made these with hot banana peppers from my garden and they turned out GREAT. Can't wait to have them again. I did leave out the egg because of an allergy but they turned out just fine with out it."

MY REVIEW
littlemamie User ID: 1059101 115302
Reviewed Aug. 21, 2011

"These are so good! I used hot, banana and Jalapeno peppers. Very good. Highly recommend!"

MY REVIEW
pursegirl User ID: 6068500 115300
Reviewed Aug. 8, 2011

"I tried this recipe it was very good, but you should add salt and a little bit more meat. But over all it was good."

Loading Image