Mixed Pepper Medley

By apanda

Ingredients
  • Start this recipe 2 -3 days ahead of using for everything to blend well. I usually leave out the meats and add an extra flavor of cheese to the recipe. It is easily adaptable. It makes a lot and can be used as a salad, appetizer, or add as a pizza topping.

  • INGREDIENTS

  • 1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained

  • 1 (32 ounce) jar sweet pepper rings, drained

  • 1 (4 ounce) jar diced pimento peppers, drained

  • 1 pound pepperoni sausage, cubed

  • 1 pound provolone cheese, cubed

  • 1/2 pound Swiss cheese, cubed

  • 1/2 pound sharp Cheddar cheese, cubed

  • 1 (6 ounce) can mushrooms, drained and thinly sliced

  • 2 (6 ounce) cans black olives, drained and thinly sliced

  • 4 cloves garlic

  • 4 1/2 tablespoons dried oregano

  • 1 cup canola oil

  • 1/4 cup olive oil

Directions
  1. DIRECTIONS

  2. In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!


Nutritional Facts

Servings
1
12 Servings
Amount Per Serving
Calories
759
Total Fat
64.8g
Cholesterol
93mg
Sodium
2762mg
Total Carbs
16.3g
Dietary Fiber
3.8g
Protein
29.6g

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