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.
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
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.
Reviews
This is a big hit with everyone.
These are awesome! A huge hit at any party. (Bring the recipe, you will be asked for it)