Italian Stuffed Pepperoncinis Recipes

STUFFED 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.

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

STUFFED PEPPERONCINIS

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.

ITALIAN STUFFED PEPPERONCINIS

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.

SPICY ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.

STUFFED PEPPERONCINI

Steps:

• Take both jars of pepperoncinis and drain. Cut tops of peppers off and remove seeds (gloves can be worn for this) and set aside.
• Slice provolone and all other ingredents into thin strips and dice small. Put diced cheese and meat into bowl. Add parmesan cheese and zesty Italian dressing. Mix well and let sit for 15 minutes.
• Take meat mixture and stuff the peppers. Put in airtight container and chill for about 1 hour.

STUFFED PEPPERONCINI

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.

PEPPERONCINI POPPERS

Steps:

• Mix cream cheese and cheddar. Slice pepperoncini in half; fill each half with cheese mixture. Top with bacon. Roast on a baking sheet at 450 degrees until cheese is browned, about 8 minutes.