STUFFED PEPPERONCINI
Steps:
- 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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courrielx Timsane
[email protected]I often make a batch of stuffed pepperoncini on the weekend for meal prep. They're the perfect grab-and-go snack or lunch.
Kashif King
[email protected]I love that I can make a big batch of stuffed pepperoncini and freeze them for later. It's so convenient to have them on hand for a quick and easy snack or appetizer.
Un Zed
[email protected]This recipe is so affordable. I can make a large batch of stuffed pepperoncini for a fraction of the cost of buying them pre-made.
Stanley Otieno
[email protected]I love this recipe because it's so quick and easy to make. I can have a batch of stuffed pepperoncini ready in no time.
Narjes Khalil
[email protected]I made these stuffed pepperoncini for my tailgate party and they were a huge hit! They were the perfect finger food and they were gone in no time.
Chere Goldberg
[email protected]These stuffed pepperoncini are the perfect party appetizer. They're easy to make ahead of time and they're always a crowd-pleaser.
Rohit Pun
[email protected]I made a vegetarian version of this recipe by using a mixture of black beans, corn, and bell peppers for the filling. It was delicious and so satisfying.
Kolan Frederick
[email protected]I love spicy food, so I added a pinch of cayenne pepper to the filling. It gave the pepperoncini a nice kick.
Rahel Abera
[email protected]I made a healthier version of this recipe by using low-fat cream cheese and lean sausage. They were still delicious and so much better for you.
Sterling Opare
[email protected]This was my first time making stuffed pepperoncini and they came out amazing! I followed the recipe exactly and they were perfect. I will definitely be making them again.
Gilbertoh Ronoh
[email protected]I've made this recipe several times and it always turns out great. The pepperoncini are the perfect vessel for the filling. I especially love the combination of cream cheese and sausage.
ronaldo mendes
[email protected]These stuffed pepperoncini were a hit at my party! They were easy to make and so delicious. I used a variety of fillings, including cream cheese, sausage, and rice. Everyone loved them!