Stuffed Pepperoncini
Source of Recipe
From "Good Housekeeping Best Recipes, 1999"
List of Ingredients
- 3 slices bacon, finely chopped
- 2 shallots, minced (1/4 cup)
- 1/2 medium red pepper, minced (about 1/3 cup)
- 1 pkg. (3 ounces) cream cheese, softened
- 2 tsp milk
- 2 jars (9 to 10-1/2 ounces each) Tuscan peppers, or pepperoncini, drained (about 28 peppers)
Instructions
- In nonstick 10-inch skillet, cook bacon over medium-low heat, stirring occasionally, until bacon is browned. With slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tablespoon bacon drippings.
- In drippings in skillet, cook shallots and red pepper over medium heat, stirring frequently, until vegetables are tender, about 5 minutes. Remove skillet from heat.
- In small bowl, with mixer at medium speed, beat cream cheese and milk until smooth. Add bacon and shallot mixture and beat just until combined. Spoon cream cheese mixture into heavy-weight plastic bag with one corner cut to make a 1/4-inch opening.
- With small knife, cut a slit lengthwise in each pepper, being careful not to cut all the way through peppers. Squeeze cream cheese mixture into peppers; cover and refrigerate up to 1 day.
Makes about 28 stuffed peppers.
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