Type what you have

Ingredients

• ✓ pepperoncini
• roast beef
• salad dressing mix
• beef broth

Instructions

1. 1 Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

By Casey

Ingredients

• ✓ pepperoncini
• venison rump roast
• beer

Instructions

1. 1 Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
2. 2 Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.

By Elisa Gale

Ingredients

• ✓ pepperoncini
• beef chuck roast
• garlic
• hoagie roll
• provolone cheese

Instructions

1. 1 Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. 2 Cover, and cook on Low for 6 to 8 hours.
3. 3 When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

By COOKINGMAMAL

Ingredients

• ✓ pepperoncini
• bacon
• shallot
• red bell pepper
• cream cheese
• milk

Instructions

1. 1 In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
2. 2 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.
3. 3 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.
4. 4 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.

By val

Ingredients

• ✓ pepperoncini
• whole wheat bread
• cream cheese
• cucumber
• alfalfa sprout
• olive oil
• red wine vinegar
• tomato
• lettuce
• avocado

Instructions

1. 1 Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

By REDVELVT22

Ingredients

• ✓ pepperoncini
• chuck roast
• pepperoncini juice
• butter
• au jus gravy mix
• buttermilk ranch dressing mix
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker.
3. 3 Cover and cook on Low until roast is fork-tender, about 8 hours.
4. 4 Remove chuck from slow cooker; shred with 2 forks.
5. 5 Serve with gravy and enjoy.

By JennCrippen

Ingredients

• ✓ pepperoncini
• mayonnaise
• yellow mustard
• bacon
• cheddar cheese
• dill pickle relish
• red pepper
• salt
• turkey

Instructions

1. 1 Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

By The Copes

Ingredients

• ✓ pepperoncini
• provolone cheese
• hoagie roll
• onion
• green bell pepper
• italian seasoning
• garlic
• pepperoncini juice
• tomato
• worcestershire sauce
• beef broth
• olive oil
• black pepper
• salt
• garlic powder
• onion powder
• beef chuck roast

Instructions

1. 1 Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
2. 2 Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
3. 3 Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High for 4 hours.
4. 4 Add bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High for 1 more hour.
5. 5 Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
6. 6 Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

By Krystal Berry

Ingredients

• ✓ pepperoncini
• beef chuck roast
• kosher salt
• black pepper
• flour
• olive oil
• beef broth
• ranch salad dressing seasoning mix
• butter

Instructions

1. 1 Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
2. 2 In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
3. 3 Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
4. 4 When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

By Allrecipes Member

Ingredients

• ✓ pepperoncini
• olive oil
• chickpea fusilli
• pine nut
• thyme
• parsley
• basil
• lemon balm
• saffron
• olive oil
• red onion
• kalamata olive
• olive oil
• goat cheese
• chickpea
• eggplant
• oil
• sun-dried tomato
• roasted red pepper

Instructions

1. 1 Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
2. 2 Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
3. 3 Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
4. 4 Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
5. 5 Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

By Buckwheat Queen

Ingredients

• ✓ pepperoncini
• rotini pasta
• carrot
• genoa salami
• cheddar cheese
• provolone cheese
• sweet onion
• green olive
• kalamata olive
• pepperoni
• celery
• green bell pepper
• red bell pepper
• artichoke heart
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
2. 2 Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
3. 3 Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

By Ellen Bancroft Ziegler

Ingredients

• ✓ pepperoncini
• potato
• egg
• mayonnaise
• ranch dressing
• dill pickle relish
• yellow mustard
• salt
• black pepper
• paprika
• celery seed
• onion
• black olive

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

By cheftini

Ingredients

• ✓ pepperoncini
• provolone cheese
• mozzarella cheese
• mortadella
• ham
• genoa salami
• bread
• red wine vinegar
• canola oil
• olive oil
• celery seed
• black pepper
• basil
• oregano
• carrot
• celery
• caper
• garlic
• cocktail onion
• pickled cauliflower
• kalamata olive
• green olive

Instructions

1. 1 Roughly chop green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot; transfer to a bowl.
2. 2 Stir oregano, basil, black pepper, and celery seeds into olive mixture. Stir in olive oil, canola oil, and vinegar; transfer olive salad to a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
3. 3 Cover jar or container; refrigerate at least 8 hours to overnight.
4. 4 Cut bread loaves in half horizontally; hollow out some excess bread to make room for filling.
5. 5 Evenly divide olive salad, including oil, among bread pieces.
6. 6 Divide and layer salami, ham, mortadella, mozzarella, and provolone slices between bottom halves of each bread loaf.
7. 7 Place top halves each loaf over layered meat and cheese. Cut sandwiches into quarters.
8. 8 Serve immediately, or wrap tightly and refrigerate for a few hours to allow the flavors to meld and the olive juice to soak into the bread.

By jenn

Ingredients

• ✓ pepperoncini
• feta cheese
• kalamata olive
• tomato
• red onion
• romaine lettuce
• pita bread
• black pepper
• kosher salt
• greek seasoning
• dill
• garlic
• olive oil
• rice vinegar
• lemon juice
• sour cream
• yogurt
• salt
• cucumber
• chicken breast
• black pepper
• oregano
• lemon juice
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J