Stuffed Pepperoncini Recipe

Ingredients
<br>- 6 slices bacon, cut into small pieces
<br>- ⅓ cup minced shallots
<br>- 1  red bell pepper, minced
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 1 tablespoon milk
<br>- 32 ounces pepperoncini
<br><p></p>Directions
<br>step 1: In a large skillet, cook bacon over medium heat until bacon is browned.  Move bacon to paper towels.  Keep bacon drippings.
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 6 slices bacon, cut into small pieces
- ⅓ cup minced shallots
- 1 red bell pepper, minced
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 32 ounces pepperoncini

Directions
step 1: In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
step 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.
step 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.
step 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.

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