By Janet Crow
With the Super Bowl right around the corner I wanted to share with you one of my families favorite appetizers. These pepperoni stuffed peppers are just yummy and you can substitute the banana pepper for jalapeno if you prefer. They are similar to a jalapeno popper but the addition of the pepperoni just sends them over the top.
The first time I made these, and I hate to admit, I ate almost every single one. My husband is not a fan of jalapenos so that is when I decided to try the banana peppers. Whichever pepper you decide to use, I know you will enjoy them as much as we do.
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Pepperoni Stuffed Banana Peppers
8 med. size banana peppers
4 oz. cream cheese, room temp.
1/4 C. parmesan cheese
1/2 C. shredded mozzarella cheese
1/4 C. pepperoni, diced
3 T. Italian bread crumbs
Wash the peppers and slice down the middle, gently remove the seeds. Place the peppers on a tin foil lined baking sheet. In a bowl combine cream cheese, parmesan cheese, 1/4 mozzarella cheese, pepperoni and bread crumbs. Using your hands stuff each pepper with the mixture. Place in a 425 degree oven for 15 minutes, or until peppers begin to brown. Remove and top with remaining mozzarella cheese. Return to the oven for 5 minutes to melt the cheese. Pop under the broiler for a minute or two to add a little color to the cheese if you like.