Italian Stuffed Pepperoncinis

Recipe by Mini Ravindran
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READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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