Stuffed Pepperoncini

59 Reviews

Prep: 45 min
Ready In: 1 hr 45 min

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

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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Metric US

Original recipe yields 36 servings

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.

Nutrition

Amount Per Serving (36 total)

Calories
52 cal
3%

Fat
4.4 g
7%

Carbs
1.9 g
< 1%

Based on a 2,000 calorie diet

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Reviews (59)

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SNOHFLAKE

Jan. 25, 2004

"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 B..." See moreIG, 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

Jan. 25, 2004

"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. Ex..." See morecellent!"

Kristin

Jan. 25, 2004

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

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