Stuffed Pepperoncinis Recipe

5 2 2
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Stuffed Pepperoncinis Recipe

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5 2 2
Publisher Photo
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.
MAKES:
25 servings
TOTAL TIME:
Prep: 45 min.
MAKES:
25 servings
TOTAL TIME:
Prep: 45 min.

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 Italian salad dressing
  • 2 jars (24 ounces each) whole pepperoncinis, 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.
Originally published as Stuffed Pepperoncinis in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p183

Nutritional Facts

2 each: 68 calories, 5g fat (2g saturated fat), 9mg cholesterol, 591mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 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) whole pepperoncinis, drained
  • Additional grated Parmesan cheese
  1. 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.
Originally published as Stuffed Pepperoncinis in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p183

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Reviews forStuffed Pepperoncinis

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kbsmom User ID: 7061556 135159
Reviewed Dec. 29, 2012

"This is a big hit with everyone."

MY REVIEW
pvy0796 User ID: 4469970 155916
Reviewed Jan. 30, 2010

"These are awesome! A huge hit at any party. (Bring the recipe, you will be asked for it)"

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