Stuffed Pepperoncini
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a large skillet, cook bacon over medium heat until bacon is browned
2
Move bacon to paper towels
3
Keep bacon drippings
4
In drippings, cook shallots and red pepper over medium heat until vegetables are tender
5
Cook about 5 minutes
6
Remove skillet from heat and let cool for 20 minutes
7
In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth
8
Stir bacon and shallot into the mixture
9
Spoon cream cheese mixture into a heavy weight plastic bag
10
Cut a small hole in one corner to squeeze the filling from
11
With small knife, cut a slit lengthwise into each pepper
12
Do not cut the whole way through the pepper
13
By squeezing the bag, pipe cream cheese mixture into peppers
14
Cover and refrigerate for at least 1 hour, up to one day