Total Time
20mins
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)

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a