Stuffed Pepperoncini

Stuffed Pepperoncini

62 Reviews 7 Pics
  • Prep

    45 m
  • Ready In

    1 h 45 m
VALLY
Recipe by  VALLY

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 36 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (62)

Rate This Recipe
SNOHFLAKE
25

SNOHFLAKE

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 were BIG, mild and very vinegar-y. They had the typical Vlassic dye to them, very bright, stains everything! The Cento peppers were smaller and had a bit more bite to them. I think I liked the cento peppers better since the smaller peppers (while being more difficult to fill) had just the right amount of the sourcream mixture in there. I also just sliced the tops off vs slitting them down the center. Great recipe!

Food Junkie
25

Food Junkie

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 crackers. Excellent!

Kristin
17

Kristin

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 pepper using a pastry bag and wide hole tip, and stuck the cap back on. They looked much tastier and neater that way.

More Reviews

Similar Recipes

Bacon and Cheddar Stuffed Mushrooms
(269)

Bacon and Cheddar Stuffed Mushrooms

Sausage Stuffed Mushrooms II
(213)

Sausage Stuffed Mushrooms II

Stuffed Mushrooms with Spinach
(158)

Stuffed Mushrooms with Spinach

Renaissance Stuffed Mushrooms
(120)

Renaissance Stuffed Mushrooms

Stuffed Hot Peppers
(121)

Stuffed Hot Peppers

The Best Stuffed Mushrooms
(100)

The Best Stuffed Mushrooms

Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bacon and Cheddar Stuffed Mushrooms

>

next recipe:

Helen's Stuffed Celery