Stuffed Pepperoncini

1
Mary Jo Terzo

By
@AuntieJoJO

Grandma Connie would make these for us on Holidays.

Shalyn Quigley now makes them for us!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
28 peppers
Prep:
45 Min
Cook:
10 Min
Method:
Saute

Ingredients

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3 slice
bacon
2
shallots chopped
1/2 medium
red pepper minced (3 oz.)
2 tsp
milk
2 jar(s)
pepperoncini peppers (9-10.5 oz.)
8 oz
cream cheese
1 can(s)
crabmeat or shrimp (optional)

How to Make Stuffed Pepperoncini

Step-by-Step

  • 1Drain pepperoncini. In non-stick 10" skillet, cook bacon on med-low heat, stirring occasionally until bacon is brown, with slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tbsp. of bacon drippings.
  • 2Drippings in skillet cook shallots & red peppers on medium heat stirring frequently until vegetables are tender (app. 5 min).
  • 3In small bowl w/mixer at medium speed, beat cream cheese & milk until smooth. Add bacon & shallots mixture, beat only until combined.
  • 4Spoon cream cheese mixture into heavy weight plastic bag w/one corner cut to make 1/4" opening. With small knife cut slit lengthwise in each pepper. Be careful not to cut all the way through pepper.
  • 5Squeeze or spoon cream cheese mixture into peppers. Cover and refrigerate up to one day.

Printable Recipe Card

About Stuffed Pepperoncini

Course/Dish: Cheese Appetizers
Main Ingredient: Vegetable
Regional Style: Italian




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