Total Time
Prep 10 mins
Cook 10 mins

Great finger food for a party, if they like it HOT!!

Ingredients Nutrition

  • 3 slices bacon, finely chopped
  • 2 shallots, minced,about 1/4 cup
  • 12 medium red pepper, about 1/3 cup
  • 1 (3 ounce) package cream cheese, softened
  • 2 teaspoons milk
  • 2 (9 ounce) jars pepperoncini peppers (or can substitute jalapeno peppers)


  1. Cook bacon until crisp; drain reserve 1 tbs.
  2. bacon drippings.
  3. Cook shallots and red pepper in drippings, stirring frequently, about 5 minutes.
  4. In a small bowl, using hand mixer, beat cream cheese and milk until smooth.
  5. Add bacon and shallot mixture and beat until just combined.
  6. Spoon cream cheese-vegetable mixture into a ziploc bag.
  7. Cut a small corner off to pipe filling into peppers.
  8. With a small knife, cut a slit lengthwise in peppers, being careful not to cut all the way through.
  9. Pipe cream cheese mixture into pepper.
  10. Cover and refrigerate up to 24 hours.