Stuffed Pepperoncini

Ingredients

• Servings: 36
• 6 slices bacon, cut into small pieces
• 1/3 cup minced shallots
• 1 red bell pepper, minced
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 32 ounces pepperoncini

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 45 mins


• 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.