Stuffed Pepperoncini

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READY IN: 20mins
UNITS: US

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)
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DIRECTIONS

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