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Jalapeño Ranch Cream Cheese Stuffed Pepperoncini

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  • Author: Ellie

Ingredients

Scale

Ingredients You’ll Need

  • 12 to 16 whole pepperoncini, drained
  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 fresh jalapeño, finely diced
  • 1 tablespoon ranch seasoning
  • 2 garlic cloves, finely minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon grated Parmesan cheese

Instructions

Follow these steps for neat, flavorful stuffed peppers every time.

Step 1: Drain and Dry the Pepperoncini

Drain the pepperoncini thoroughly and gently pat them dry with paper towels. Removing the surface brine keeps the filling from getting watery and helps it stay in place.

Step 2: Slit and Seed

Carefully make a lengthwise slit in each pepperoncini and remove the seeds if needed to create enough space for the filling. Use the tip of a small knife or a small spoon to scrape out the seeds. Be gentle so you don’t tear the pepper. Some pepperoncini have very few seeds, while others are packed with them.

Step 3: Make the Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeño, ranch seasoning, garlic, parsley, dill, black pepper, red pepper flakes, and Parmesan.

Step 4: Mix Until Smooth

Mix until the filling is smooth, creamy, and evenly combined. A sturdy spatula or a hand mixer on low speed works well. Taste a small amount and adjust the seasoning, keeping in mind the peppers themselves are salty.

Step 5: Stuff the Peppers

Spoon or pipe the cream cheese mixture into each pepperoncini, filling them generously without splitting the peppers. A small spoon works fine. For a neater result, scoop the filling into a zip-top bag, snip off a corner, and pipe it into each pepper. Gently press the filling to fill the cavity, and smooth the surface with a finger or the back of a spoon.

Step 6: Chill for a Cold Appetizer

For a chilled appetizer, arrange the stuffed pepperoncini on a serving platter and refrigerate for at least 30 minutes before serving. This helps the filling firm up and the flavors blend.

Step 7: Bake for a Warm Appetizer

For a warm appetizer, arrange the stuffed pepperoncini in a lightly greased baking dish and bake at 375°F (190°C) for 12 to 15 minutes, until the filling is hot and the cheese is melted.

Step 8: Cool Briefly

Let the baked pepperoncini cool for a few minutes before serving. The filling will be very hot at first.

Step 9: Garnish and Serve

Garnish with a little fresh parsley or dill and serve as an appetizer, party snack, or addition to a charcuterie board.

Find it online: https://recipesbyellie.com/jalapeno-ranch-cream-cheese-stuffed-pepperoncini/