Stuffed Pepperoncinis

• 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

1. In a food processor, combine the first nine ingredients; cover and process until finely chopped.
2. 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.

parmesan cheese, tomato, olives, pepperoni, salami, cheddar cheese, shredded monterey, italian salad dressing, pepperoncini, parmesan cheese

Taken from www.tasteofhome.com/recipes/stuffed-pepperoncinis/ (may not work)