Stuffed Pepperoncini
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"If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these."
Original recipe yield: 36 servings.
- Prep Time:
- 45 Minutes
- Ready In:
- 1 Hour 45 Minutes
- Servings:
- 36
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INGREDIENTS:
- 6 slices bacon, cut into small pieces
- 1/3 cup minced shallots
- 1 red bell pepper, minced
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 32 ounces pepperoncini
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DIRECTIONS:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- 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.
- 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.
- 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.
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