Italian Stuffed Pepperoncinis
- Reviews 1
Ready In: 2 hrs
Yields: 24 Pepperoncinis
Ingredients
- 1 lb cream cheese, softened
- 1 tablespoon basil, fresh,chopped
- 1⁄2 teaspoon garlic, minced
- 1 tablespoon sun-dried tomato, softened and minced
- 1 1⁄2 tablespoons pepperoni, diced
- 24 pepperoncini peppers (mild, pickled peppers)
Directions
- Soak the tomatoes in warm water for 20 minutes before mincing.
- Blend together the cream cheese, basil, garlic,tomatoes and pepperoni.
- Cut the tops off the pepperoncinis and remove the seeds.
- Fill with the mixture, cover and refrigerate 1 1/2 hours.
- Serve chilled.
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