Best 13 Stuffed Pepperoncinis Recipes

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Are you looking for a delightful and unique appetizer to impress your guests? Stuffed pepperoncinis are a fantastic option that combines the tangy heat of pepperoncinis with a variety of flavorful fillings. From classic cream cheese mixtures to zesty Italian-inspired fillings, the possibilities are endless. Whether you're hosting a party, cooking for a special occasion, or simply looking for a tasty snack, this article will guide you through the process of creating the perfect stuffed pepperoncinis that will tantalize your taste buds and leave you wanting more.

Here are our top 13 tried and tested recipes!

STUFFED PEPPERONCINI RECIPE - (3.7/5)



Stuffed Pepperoncini Recipe - (3.7/5) image

Provided by Hapemom

Number Of Ingredients 3

35 pepperoncini
1 c. Boursin herb or garlic flavored soft cheese
2/3 c. finely diced salami

Steps:

  • Cut the top portion with the stem off the pepperoncini, and remove the seeds. Be careful not to split the pepperoncini. In a small bowl mix together the cheese and salami until thoroughly combined. Snip a little bit of the corner off a plastic storage bag. Spoon the cheese mixture into the bag and twist the top until the mixture and begins to come out of the cut corner. Pipe the cheese into each pepperoncini. Chill until ready to serve. Preparation Time: 15 Minutes

STUFFED PEPPERONCINI



Stuffed Pepperoncini image

If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.

Provided by VALLY

Categories     Appetizers and Snacks     Spicy

Time 1h45m

Yield 36

Number Of Ingredients 6

6 slices bacon, cut into small pieces
⅓ cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini

Steps:

  • In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
  • In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
  • In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
  • Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g

STUFFED PEPPERONCINIS



Stuffed Pepperoncinis image

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.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 4 dozen.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 68 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

STUFFED PEPPERONCINIS



Stuffed Pepperoncinis image

Make and share this Stuffed Pepperoncinis recipe from Food.com.

Provided by curtsnorwood

Categories     Low Protein

Time 20m

Yield 12 appetizers, 6 serving(s)

Number Of Ingredients 6

12 large pepperoncini peppers
1 (8 ounce) package cream cheese
3 teaspoons unsalted butter
1 1/2 tablespoons finely minced shallots
1 teaspoon dried dill
2 tablespoons lemon juice

Steps:

  • Bring cream cheese and butter to room temperature to soften. In a bowl mix all ingredients except ,pepperonccinis, with a hand mixer untill well mixed and smooth.
  • Cut tops off of the pepperoncinis and remove seeds.
  • Place cream cheese mixture into gallon size zipper bag, snip off corner just large enough for shallot to pass thru.
  • Pipe into pepperoncinis.
  • Any remaining creame cheese mixture can be added to additional pepperoncinis.
  • Chill for 1-2 hours.

Nutrition Facts : Calories 180.5, Fat 15.1, SaturatedFat 8.5, Cholesterol 46.7, Sodium 1835.1, Carbohydrate 9.8, Fiber 1.9, Sugar 6.2, Protein 3.7

CAJUN CRAB STUFFED PEPPERONCINI



Cajun Crab Stuffed Pepperoncini image

Provided by The Hearty Boys

Categories     appetizer

Time 30m

Yield 36 hors d'oeuvres

Number Of Ingredients 7

36 pepperoncini
1 pound cream cheese, room temperature
8 ounces crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
Chopped fresh parsley leaves

Steps:

  • Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
  • Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.

PEPERONCINI STUFFED WITH SMOKED SALMON



Peperoncini Stuffed With Smoked Salmon image

Originally from a 1990 Gourmet Magazine.... the original recipe called for dill, I omit it and it still tastes great. A good low carb appetizer. Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture.

Provided by pittgal

Categories     Low Protein

Time 25m

Yield 35 peppers, 14 serving(s)

Number Of Ingredients 6

35 -40 three to four 9-ounce jars pepperoncini peppers, drained (pickled Tuscan peppers)
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 tablespoons minced shallots
1 tablespoon fresh lemon juice
6 ounces thinly sliced smoked salmon, chopped fine

Steps:

  • Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
  • Let the peperoncini drain on paper towels.
  • In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
  • Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
  • The peperoncini may be prepared 1 day in advance and kept covered and chilled.

CHICKEN STUFFED WITH PEPPERONCINI AND GOAT CHEESE



Chicken Stuffed with Pepperoncini and Goat Cheese image

You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

4 ounces fresh goat cheese
1/4 cup finely chopped pepperoncini
1 1/2 teaspoons finely chopped fresh thyme leaves
Coarse salt and ground pepper
4 bone-in, skin-on chicken breasts (about 2 pounds total)

Steps:

  • Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
  • Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

Nutrition Facts : Calories 343 g, Fat 16 g, Protein 45 g, SaturatedFat 7 g

STUFFED PEPPERONCINI



STUFFED PEPPERONCINI image

Categories     Pepper     Appetizer     Tailgating

Yield 36 Peppers

Number Of Ingredients 6

6 slices bacon, cut into small pieces
1/3 cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini

Steps:

  • In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings. In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

STUFFED PEPPERONCINI



Stuffed Pepperoncini image

Make and share this Stuffed Pepperoncini recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 28 Stuffed Peppers

Number Of Ingredients 6

3 slices bacon, finely chopped
2 shallots, minced,about 1/4 cup
1/2 medium red pepper, about 1/3 cup
1 (3 ounce) package cream cheese, softened
2 teaspoons milk
2 (9 ounce) jars pepperoncini peppers (or can substitute jalapeno peppers)

Steps:

  • Cook bacon until crisp; drain reserve 1 tbs.
  • bacon drippings.
  • Cook shallots and red pepper in drippings, stirring frequently, about 5 minutes.
  • In a small bowl, using hand mixer, beat cream cheese and milk until smooth.
  • Add bacon and shallot mixture and beat until just combined.
  • Spoon cream cheese-vegetable mixture into a ziploc bag.
  • Cut a small corner off to pipe filling into peppers.
  • With a small knife, cut a slit lengthwise in peppers, being careful not to cut all the way through.
  • Pipe cream cheese mixture into pepper.
  • Cover and refrigerate up to 24 hours.

STUFFED PEPPERONCINI



Stuffed Pepperoncini image

Make and share this Stuffed Pepperoncini recipe from Food.com.

Provided by NovaLee

Categories     < 60 Mins

Time 35m

Yield 40 serving(s)

Number Of Ingredients 6

6 slices bacon
1/3 cup minced shallot
1 red bell pepper, minced
8 ounces cream cheese
1 tablespoon milk
pepperoncini pepper

Steps:

  • Cook bacon drain and crumble very small save drippings.
  • In dripping saute shallots and red pepper cook until tender remove from pan and cool With an electric mixer beat cream cheese and milk stir in bacon and shallot mixture Put into a decorating bag.
  • With a knife cut a slit lengthwise into pepper but not all the way through.
  • pipe in cream cheese mixture.
  • cover and chill 1 hour.

Nutrition Facts : Calories 37.3, Fat 3.5, SaturatedFat 1.8, Cholesterol 8.6, Sodium 45.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 0.9

STUFFED MEXICAN PEPPERS



Stuffed Mexican Peppers image

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Provided by Jasgirl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
  • Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g

PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM



Peperoncini Stuffed with Smoked Salmon and Dill Cream image

Categories     No-Cook     Quick & Easy     Cream Cheese     Salmon     Hot Pepper     Chill     Dill     Gourmet

Yield Makes 35 to 40 stuffed peperoncini

Number Of Ingredients 7

35 to 40 (three to four 9-ounce jars) peperoncini (pickled Tuscan peppers), drained
8 ounces cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup minced fresh dill
3 tablespoons minced shallot
1 tablespoon fresh lemon juice
6 ounces thinly sliced smoked salmon, chopped fine

Steps:

  • Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.

ITALIAN STUFFED PEPPERONCINIS



Italian Stuffed Pepperoncinis image

Make and share this Italian Stuffed Pepperoncinis recipe from Food.com.

Provided by Mini Ravindran

Categories     Weeknight

Time 2h

Yield 24 Pepperoncinis

Number Of Ingredients 6

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)

Steps:

  • 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.

Nutrition Facts : Calories 81.8, Fat 6.7, SaturatedFat 4.2, Cholesterol 20.8, Sodium 915.1, Carbohydrate 4.3, Fiber 1, Sugar 2.5, Protein 2.1

Tips:

  • Choose the freshest pepperoncinis you can find. The riper the pepperoncini, the better the flavor of the stuffed pepperoncini will be.
  • Use a variety of fillings. There are many different types of fillings that you can use for stuffed pepperoncinis, so get creative and experiment. Some popular fillings include cream cheese, cheddar cheese, mozzarella cheese, sausage, ground beef, and rice.
  • Don't overstuff the pepperoncinis. If you overstuff them, they will be difficult to eat and the filling may come out. Aim for about 1 tablespoon of filling per pepperoncini.
  • Cook the pepperoncinis until the filling is hot and bubbly. This will ensure that the filling is cooked through and that the pepperoncinis are heated evenly.
  • Serve the pepperoncinis hot or cold. Stuffed pepperoncinis can be served hot or cold, so they are a great appetizer or snack for any occasion.

Conclusion:

Stuffed pepperoncinis are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a meal. With so many different variations, there is sure to be a stuffed pepperoncini recipe that everyone will love. So next time you are looking for a something to eat, try making stuffed pepperoncinis. You won't be disappointed!

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