Stuffed Pepperoncini

Stuffed Pepperoncini

67
VALLY 0

"If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these."

Ingredients

1 h 45 m {{adjustedServings}} servings 52 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
  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. 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. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

67
  1. 80 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This made me VERY popular at a family picnic this past weekend. Remember, everything's better w/ bacon! I tried two different brands of pepperoncini . . . Vlassic and Cento. The Vlassic peppers ...

yummy!!!! I used mild pepperoncini. It IS much easier cutting the top off and piping the cream cheese mixture in. For those who don't like spicy food, simply use the mixture and spread on cracke...

Very good recipe! The only thing I changed was I didn't cut a slice down the side to pipe in the cream cheese mixture. I cut the cap of the pepperoncini halfway off, piped the mixture into the...