Italian Stuffed Pepperoncinis

"Serve these chilled appetizers at your next cocktail party. Absolutely gorgeous !"
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Ready In:
24 Pepperoncinis


  • 1 lb cream cheese, softened
  • 1 tablespoon basil, fresh,chopped
  • 12 teaspoon garlic, minced
  • 1 tablespoon sun-dried tomato, softened and minced
  • 1 12 tablespoons pepperoni, diced
  • 24 pepperoncini peppers (mild, pickled peppers)


  • 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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  1. highcotton
    Since pepperoncinis seem to be something people either love or hate, I served these along with several other appetizers to offer a choice. Sure enough, a couple of guests didn't go near them. But the pepper lovers in the crowd thought this stuffed version was very different and very good. Unfortunately, I couldn't seem to manage the "gorgeous" part. After trying everything I could think of to squirt/spoon/stuff the filling into the cavity, I finally had to give up and cut a slit down one side to spoon it in. Messy-looking, but tasty. There were 3 or 4 left over -- which I stuck in the fridge and promptly forgot. Two days later, I spotted them and took a bite. Omigosh! The flavor had improved enormously! I'll definitely try this recipe again, allowing a lot more 'lead time' between preparation and serving...and maybe investing in a pastry bag. :)


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