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Saturday, January 16, 2016

Stuffed Pepperoncini

Ingredients

  • Servings: 36
  • 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

Recipe

    Preparation Time: 45 mins Ready Time: 1 hr 45 mins

  • 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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