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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 25 |
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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. 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) pepperoncini, drained |
additional grated parmesan cheese |
Directions:
1. In a food processor, combine the first nine ingredients; cover and process until finely chopped.
2. 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.
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