Stuffed Pickled Peppers

Pepperoncini is good for a lot more than to

drop on the top of a greek salad. We have had

fun composing different fillings for these little

pickled peppers and this is a favorite.

36 pepperoncini

8 ounces of cream cheese, softened

6 ounces of salami, minced

1 tablespoon of Crystal hot sauce

1 teaspoon of Italian seasoning

1 teaspoon of fresh garlic, minced

Fresh Italian parsley, minced

Cut off the stem end and hollow out the

pepperoncini. Mix cream cheese in a processor

with all ingredients except the parsley. Fill

each pepper with the mixture using a piping

tool or simply put in a ziplock bag, seal, and

cut off a corner. Roll in the minced parsley

and refrigerate before serving.

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