10 banana peppers
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 small onion, finely chopped
1/2 cup finely chopped pepperoni
2 tablespoons Crisco® Olive Oil
Cut peppers in half lengthwise; open and lay flat. Remove seeds if desired.
In a small bowl, beat cream cheese and egg until blended. Stir in the cheddar, mozzarella, onion and pepperoni. Spoon into peppers.
Place in two 15-in. x 10-in. x 1-in. baking pans and drizzle with oil. Bake at 350° for 25-30 minutes or until lightly browned. Yield: 20 appetizers.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Serves 20 .Takes about 20 minutes to prepare and 25 minutes to bake...